Pin It I stumbled on this bowl one October afternoon when I had a butternut squash sitting on the counter for nearly a week. I wasn't sure what to do with it until I drizzled honey over the cubes on a whim. The kitchen smelled like cinnamon and caramel within minutes, and I knew I'd found something worth repeating.
The first time I made this for friends, I forgot to flip the squash halfway through roasting. Half the batch came out pale and soft, the other half dark and caramelized. We ate the crispy pieces first, laughing, and I learned my lesson about setting a timer.
Ingredients
- Butternut squash: Choose one that feels heavy for its size, the flesh will be dense and sweet when roasted.
- Honey: This is what makes the squash caramelize beautifully, don't skip it or swap it out unless you need to go vegan.
- Smoked paprika: A tiny amount adds warmth and depth without making anything taste spicy.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way during my first attempt.
- Vegetable broth: Using broth instead of water gives the quinoa a richer, more savory backbone.
- Baby spinach or kale: Spinach wilts gently under the warm squash, kale adds a heartier bite.
- Cherry tomatoes: Their brightness cuts through the sweetness and keeps every bite balanced.
- Red onion: Slice it thin so it adds sharpness without overpowering the bowl.
- Pumpkin seeds: Roasted pepitas bring crunch and a nutty finish that ties everything together.
- Feta cheese: Crumbled feta adds creamy, salty pops, but you can leave it out or use goat cheese.
- Lime juice: Fresh lime juice in the drizzle wakes up every ingredient and makes the flavors sing.
- Dijon mustard: Just a touch emulsifies the dressing and adds a subtle tang.
Instructions
- Prep the squash:
- Preheat your oven to 425°F and line a baking sheet with parchment. Toss the cubed squash with olive oil, honey, cinnamon, paprika, salt, and pepper until every piece is coated.
- Roast until golden:
- Spread the squash in a single layer and roast for 25 to 30 minutes, flipping halfway so the edges caramelize evenly. You'll know it's ready when the corners are dark and glossy.
- Cook the quinoa:
- Combine rinsed quinoa, vegetable broth, and salt in a saucepan and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, then let it rest off the heat for 5 minutes before fluffing.
- Make the drizzle:
- Whisk together honey, lime juice, olive oil, Dijon, salt, and pepper in a small bowl until smooth and emulsified. Taste it and adjust the lime or honey to your liking.
- Assemble the bowls:
- Divide the quinoa among four bowls, then layer on the roasted squash, greens, tomatoes, red onion, and pumpkin seeds. Finish with crumbled feta if you're using it and drizzle generously with the honey-lime dressing.
Pin It I served this to my sister on a chilly November evening, and she said it tasted like fall in a bowl. She went back for seconds, then asked if she could take the leftovers home. That's when I knew this recipe was a keeper.
How to Pick the Best Butternut Squash
Look for squash with matte skin, not shiny, and a long neck since that part has fewer seeds and more usable flesh. It should feel solid and heavy, and the stem should be dry and intact. I once bought one that felt light and hollow, and the flesh inside was stringy and pale.
Making It Your Own
You can add grilled chicken, roasted chickpeas, or even a fried egg on top for extra protein. Swap the feta for goat cheese or skip it entirely and use maple syrup instead of honey for a vegan version. I've also thrown in roasted sweet potatoes or beets when I had them on hand, and it worked beautifully.
Storage and Leftovers
Store the components separately in airtight containers in the fridge for up to four days. The squash and quinoa reheat well, but keep the greens and dressing separate until you're ready to eat. I like to pack this for lunch and assemble it fresh so the spinach stays crisp and the drizzle doesn't make everything soggy.
- Warm the squash and quinoa gently in the microwave or on the stovetop before assembling.
- Add a squeeze of fresh lime or a handful of herbs to leftovers to brighten them up.
- If the quinoa dries out, stir in a spoonful of broth or water before reheating.
Pin It This bowl has become my go-to when I want something nourishing that doesn't require much thought. It's the kind of recipe that makes you feel like you're taking care of yourself, one warm, colorful bite at a time.
Recipe FAQs
- → How can I roast the butternut squash evenly?
Cut squash into uniform cubes and spread in a single layer on the baking sheet. Flip halfway through roasting to caramelize all sides evenly.
- → Can I substitute quinoa with another grain?
Yes, millet or couscous work well as alternatives, maintaining a fluffy texture complementary to the roasted squash.
- → What is the purpose of the honey-lime drizzle?
The drizzle adds a bright balance of sweetness and acidity, enhancing the natural flavors and tying all elements together.
- → How do I make this dish vegan-friendly?
Replace honey with maple syrup and omit feta cheese or substitute with a plant-based alternative for a fully vegan option.
- → What are ideal greens to include in the bowl?
Baby spinach or kale are recommended for their texture and flavor, offering a fresh contrast to the warm roasted squash.