Golden Honey-Roasted Butternut Squash (Printable)

A nourishing bowl with caramelized butternut squash, quinoa, fresh veggies, and a zesty honey-lime drizzle.

# What You Need:

→ Roasted Butternut Squash

01 - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed
02 - 2 tablespoons olive oil
03 - 2 tablespoons honey
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Quinoa

08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth or water
10 - 1/4 teaspoon salt

→ Bowl Assembly

11 - 2 cups baby spinach or kale, chopped
12 - 1 cup cherry tomatoes, halved
13 - 1/2 cup thinly sliced red onion
14 - 1/3 cup roasted pumpkin seeds (pepitas)
15 - 1/4 cup crumbled feta cheese (optional)

→ Honey-Lime Drizzle

16 - 2 tablespoons honey
17 - 2 tablespoons lime juice (about 1 lime)
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon Dijon mustard
20 - Pinch of salt and black pepper

# How to Make It:

01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss butternut squash cubes with olive oil, honey, cinnamon, smoked paprika, salt, and black pepper until evenly coated.
03 - Spread the squash in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and caramelized.
04 - While the squash roasts, combine quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
05 - Whisk honey, lime juice, olive oil, Dijon mustard, salt, and black pepper together in a small bowl until smooth.
06 - Divide quinoa evenly among four bowls. Top with roasted butternut squash, chopped spinach or kale, cherry tomatoes, red onion, and pumpkin seeds. Sprinkle with feta cheese if desired.
07 - Drizzle each bowl with the honey-lime dressing immediately before serving.

# Expert Tips:

01 -
  • The honey and cinnamon turn ordinary squash into candy-like bites with crispy edges.
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • Every component can be prepped ahead and tossed together right before serving.
02 -
  • Don't skip flipping the squash halfway through roasting or the bottoms will burn while the tops stay pale.
  • Let the quinoa rest covered after cooking so it steams and becomes light and fluffy instead of gummy.
  • Toss the greens with a little dressing first so they soften slightly and don't taste raw.
03 -
  • Roast the squash on the top rack of the oven for the crispiest, most caramelized edges.
  • Add a squeeze of lime over the finished bowl right before eating to wake up all the flavors.
  • If you're making this for a crowd, double the squash and quinoa and let everyone build their own bowls.
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