Golden Honey-Roasted Butternut Squash (Printable)

Caramelized squash, quinoa, fresh greens, and a tangy honey-lime drizzle in a wholesome bowl.

# What You Need:

→ Roasted Butternut Squash

01 - 1 large butternut squash (approximately 2 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

# Step-by-Step:

01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes with olive oil, honey, cinnamon, smoked paprika, salt, and black pepper. Toss thoroughly to coat.
03 - Arrange the squash in a single layer on the baking sheet and roast for 25 to 30 minutes, flipping halfway through, until golden and caramelized.
04 - Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
05 - Whisk together honey, lime juice, olive oil, Dijon mustard, salt, and black pepper in a small bowl until smooth.
06 - Divide cooked quinoa evenly among four bowls. Top each with roasted butternut squash, chopped spinach or kale, cherry tomatoes, red onion, and pumpkin seeds. Sprinkle feta cheese on top if desired.
07 - Drizzle each bowl with the honey-lime dressing just before serving.

# Expert Suggestions:

01 -
  • The honey and paprika create edges on the squash that are sweet, smoky, and impossibly crisp.
  • Everything comes together in under an hour, yet it feels like you spent all day in the kitchen.
  • It works as a complete meal or a stunning side that makes people ask for the recipe.
02 -
  • Don't overcrowd the baking sheet or the squash will steam instead of caramelize.
  • Rinse the quinoa thoroughly or it can turn out with a bitter, soapy taste.
  • Let the quinoa rest covered after cooking so it finishes steaming and becomes fluffy.
03 -
  • Use a sharp vegetable peeler to peel the squash quickly, and cut it in half lengthwise before scooping out the seeds.
  • Taste the drizzle before serving and adjust the honey or lime to match your mood.
  • If you want deeper caramelization, roast the squash on the lower oven rack where the heat is more intense.
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