Golden Honey-Roasted Butternut Squash (Printer-friendly)

Caramelized butternut squash paired with quinoa, fresh veggies, and a tangy honey-lime drizzle for a nourishing bowl.

# What You'll Need:

→ Roasted Butternut Squash

01 - 1 large butternut squash (about 4.4 lbs), 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

# Directions:

01 - Heat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the butternut squash cubes with olive oil, honey, cinnamon, smoked paprika, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast the squash 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, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
05 - Whisk honey, lime juice, olive oil, Dijon mustard, salt, and pepper together in a small bowl until smooth.
06 - Divide quinoa among four bowls. Top with roasted butternut squash, 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 just before serving.

# Expert Advice:

01 -
  • The squash gets these crispy, caramelized edges that taste like autumn in a bowl.
  • Everything comes together in under an hour, and most of it happens hands-off in the oven.
  • The honey-lime drizzle ties it all together with a bright, tangy sweetness that wakes up every bite.
02 -
  • Don't skip flipping the squash halfway through roasting or you'll miss out on those crispy, caramelized edges.
  • Let the quinoa rest off the heat for 5 minutes after cooking so it finishes steaming and doesn't turn out mushy.
  • Make the drizzle right before serving so the lime juice stays bright and the honey doesn't crystallize.
03 -
  • Roast the squash on the top rack of the oven for even more caramelization and color.
  • If your lime is firm, microwave it for 10 seconds and roll it on the counter before juicing to get every drop out.
  • Use a sharp vegetable peeler to remove the squash skin in long strokes, it's faster and safer than a knife.
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