Pin this I stumbled onto this bowl one October afternoon when I had a squash sitting on the counter and no real plan. The oven was already warm from baking bread, and I figured roasting it with a drizzle of honey couldn't hurt. That first batch came out so sweet and caramelized that I built an entire meal around it. Now it's my go-to whenever I want something that feels both nourishing and a little indulgent.
I made this for a small dinner party last fall, and my friend who claims she doesn't like squash went back for seconds. She said it was the smoked paprika that won her over, that little smoky note against the sweetness. Watching her enjoy it reminded me that sometimes the simplest combinations surprise people the most.
Ingredients
- Butternut squash: Look for one that feels heavy for its size with smooth, matte skin. The honey helps it caramelize beautifully in the oven.
- Quinoa: Rinsing it under cold water removes the natural bitter coating and makes it fluffier. Cooking it in vegetable broth instead of water adds a savory depth.
- Honey: Use a mild variety like clover or wildflower so it doesn't overpower the other flavors. It works double duty in both the roasting and the drizzle.
- Smoked paprika: This is what gives the squash its warm, almost barbecue-like undertone. Regular paprika works, but you'll miss that hint of smoke.
- Lime juice: Fresh is essential here. Bottled lime juice tastes flat and won't give you the bright zing you need in the dressing.
- Pumpkin seeds: Toasted pepitas add crunch and a nutty contrast. You can buy them roasted or toast raw ones in a dry skillet for a few minutes.
- Feta cheese: The salty, creamy crumbles balance the sweetness. If you're skipping it, add a pinch of extra salt to the dressing.
Instructions
- Prep the squash:
- Peel and cube the butternut into roughly one-inch pieces so they roast evenly. Toss them with olive oil, honey, cinnamon, smoked paprika, salt, and pepper until every piece is coated.
- Roast until golden:
- Spread the squash in a single layer on a parchment-lined baking sheet and roast at 425°F for 25 to 30 minutes, flipping halfway through. You'll know it's ready when the edges turn dark and caramelized.
- Cook the quinoa:
- Combine rinsed quinoa, vegetable broth, and salt in a saucepan and bring it to a boil. Lower the heat, cover, and let it simmer for 15 minutes, then let it sit off the heat for five minutes before fluffing with a fork.
- Make the drizzle:
- Whisk together honey, lime juice, olive oil, Dijon mustard, salt, and pepper in a small bowl until smooth and emulsified.
- Assemble the bowls:
- Divide the quinoa among four bowls and layer on the roasted squash, spinach or kale, cherry tomatoes, red onion, and pumpkin seeds. Finish with crumbled feta and a generous drizzle of the honey-lime dressing.
Pin this One Sunday I packed these bowls into mason jars and brought them to a potluck. People kept asking if I'd ordered them from some trendy lunch spot. I just smiled and said it was butternut squash, quinoa, and a little bit of honey. Sometimes that's all it takes to make something feel special.
How to Choose and Prep Butternut Squash
Pick a squash with a long neck and a small bulb since the neck is all solid flesh with no seeds. Use a sharp vegetable peeler to remove the skin, then halve it lengthwise, scoop out the seeds, and cut it into cubes. If the skin feels too tough, microwave the whole squash for two minutes to soften it before peeling.
Make It Your Own
This bowl is endlessly adaptable. Swap the quinoa for farro or brown rice if that's what you have on hand. Add roasted chickpeas for extra protein or toss in dried cranberries for a sweet-tart pop. I've also used arugula instead of spinach when I want a peppery bite, and it works just as well.
Storage and Meal Prep Tips
You can roast the squash and cook the quinoa up to three days ahead and store them separately in the fridge. The drizzle keeps for a week in a sealed jar. When you're ready to eat, warm the squash and quinoa gently, then build your bowl with fresh greens and toppings.
- Store components separately so the greens stay crisp and the quinoa doesn't get soggy.
- Reheat the squash in the oven at 350°F for about 10 minutes to restore its caramelized edges.
- Shake the dressing well before drizzling since the honey and oil will separate as it sits.
Pin this This bowl has become my answer to those weeks when I need something wholesome but don't want to think too hard. It's warm, bright, and somehow feels like a hug in a bowl.
Recipe Questions
- → What is the best way to roast butternut squash?
Peel and cube the squash evenly, toss with olive oil, honey, cinnamon, smoked paprika, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping halfway, until caramelized and tender.
- → Can I substitute any ingredients for dietary preferences?
For a vegan option, replace honey with maple syrup and omit feta cheese or use a dairy-free alternative.
- → How do I cook quinoa properly for this dish?
Rinse quinoa thoroughly, simmer with vegetable broth and salt for 15 minutes, then let stand covered for 5 minutes before fluffing with a fork.
- → What greens work well in this bowl?
Baby spinach or kale are ideal for their texture and nutrition, providing a fresh contrast to the roasted squash and grains.
- → How is the honey-lime drizzle prepared?
Whisk together honey, lime juice, olive oil, Dijon mustard, salt, and pepper until smooth to create a tangy, sweet dressing that complements the bowl.
- → Can this dish be served warm or cold?
It can be enjoyed warm immediately after assembly or chilled for a refreshing cold bowl variation.