Heat oven to 350 degrees.
Mix the ingredients for the marinade in a large plastic zip lock bag. Add the skirt steak and let marinate for at least 1 hour.
On a baking sheet, toss cubed butternut squash with olive oil, salt and pepper and roast for 30 minutes or until tender and starting to brown on edges.
Grill the skirt steak to desired doneness.
In a frying pan, sauté the chopped red onion in olive oil until just starting to brown on the edges.
Add the sliced peppers to the same pan and sauté for another 5-8 minutes or desired doneness.
Build your bowl by adding all ingredients one at a time around the bowl. Top with a heaping spoonful of chunky guacamole.
Crumble some fresh Queso fresco on top.
Enjoy with tortilla chips.
Fajita bowls can be customized with any of your favorite toppings.
Try the marinade with chicken or shrimp too.