Save to Pinterest I threw this together on a drizzly October afternoon when the fridge was looking a little sad and I needed something bright. The squash had been sitting on the counter for days, and I remembered how good it smelled the last time I roasted anything with honey and cinnamon. I tossed it all on a sheet pan, not expecting much, and when it came out of the oven golden and sticky, I knew I'd stumbled onto something I'd make again and again. It's become my go-to when I want something filling but not heavy, especially when I'm craving that sweet-savory balance that just works.
I made this for a friend who claimed she didn't like squash, and she went back for seconds without realizing what she was eating. That's when I realized the honey-lime drizzle does most of the convincing. The tanginess cuts through the sweetness just enough to keep it interesting, and the pumpkin seeds add that crunch that makes every bite feel complete. Now it's the dish I bring to potlucks when I want to look like I tried harder than I actually did.
Ingredients
- Butternut squash: Go for one that feels heavy and has a matte skin, it'll be sweeter and less watery when roasted.
- Honey: This is what creates that sticky, caramelized edge on the squash, don't skip it or swap it out unless you're using maple syrup for a vegan version.
- Quinoa: Rinse it well or it'll taste bitter, I learned that the hard way the first time I made this.
- Smoked paprika: Just half a teaspoon adds a subtle warmth that makes people ask what the secret is.
- Lime juice: Fresh is best, the bottled stuff just doesn't have the same brightness.
- Pumpkin seeds: Toast them for a minute in a dry pan if you want extra crunch and a nutty flavor.
- Feta cheese: Creamy and salty, it balances the sweetness, but the bowl is just as good without it.
Instructions
- Roast the squash:
- Toss those cubes with olive oil, honey, cinnamon, smoked paprika, salt, and pepper until they're all glossy and coated. Spread them out on parchment so they roast instead of steam, and flip them halfway through so every side gets golden and sticky.
- Cook the quinoa:
- Use vegetable broth instead of water if you have it, the flavor soaks right in. Once it's simmering, cover it and don't peek, it needs that steam to get fluffy.
- Make the drizzle:
- Whisk the honey, lime juice, olive oil, and Dijon together until it's smooth and pourable. Taste it and adjust the lime if you want more tang or honey if you want it sweeter.
- Assemble the bowls:
- Start with a base of warm quinoa, then layer on the roasted squash, greens, tomatoes, red onion, and seeds. Drizzle everything just before serving so the greens stay crisp and the flavors hit all at once.
Save to Pinterest The first time I served this to my family, my nephew asked if we could have it every week. He's seven and usually only eats pasta, so that felt like a win. I've made it for weeknight dinners, packed it for lunch the next day, and even brought it to a picnic where it held up surprisingly well at room temperature. It's one of those recipes that fits into your life instead of demanding you rearrange your schedule for it.
Storing and Reheating
Keep the components separate if you're meal prepping, the squash and quinoa stay good in the fridge for up to four days. The greens and drizzle are best added fresh, but if you need to pack everything together, the bowl will still taste great even if the spinach wilts a little. Reheat the quinoa and squash gently in the microwave or on the stovetop with a splash of water to keep them from drying out.
Swaps and Variations
If you can't find butternut squash, sweet potato works just as well and roasts in about the same time. Swap the quinoa for farro or brown rice if that's what you have on hand, just adjust the cooking time. I've also made this with arugula instead of spinach when I wanted a peppery bite, and it was excellent.
Serving Suggestions
This bowl stands on its own as a meal, but it's also a great side for roasted chicken or grilled fish. I've served it alongside a simple green salad and crusty bread for a light dinner that feels more special than it actually is. If you're feeding a crowd, double the recipe and set everything out buffet-style so people can build their own bowls.
- Add a fried egg on top for extra richness and protein.
- Toss in some dried cranberries or pomegranate seeds for a sweet-tart pop.
- Drizzle with tahini instead of the honey-lime dressing for a creamier, earthier vibe.
Save to Pinterest This recipe has saved me on busy nights and impressed people on lazy Sundays, and I think that's the best kind of dish to have in your back pocket. Make it once and you'll see why it's stuck around in my rotation for so long.
Recipe Questions & Answers
- → How do I properly roast the butternut squash?
Toss peeled and cubed squash with olive oil, honey, cinnamon, smoked paprika, salt, and pepper. Spread evenly and roast at 425°F (220°C) for 25-30 minutes until caramelized and tender.
- → Can I substitute quinoa with another grain?
Yes, grains like couscous or bulgur can work, but cooking times and liquid amounts may vary. Adjust accordingly for texture.
- → What can I use instead of honey in the drizzle?
Maple syrup or agave nectar are good vegan alternatives that provide similar sweetness and consistency.
- → Is it necessary to add feta cheese?
Feta adds creaminess and a salty note, but it’s optional. You can omit it or substitute with goat cheese or a plant-based alternative for a vegan option.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Add the honey-lime dressing just before serving to retain freshness.
- → Can I add protein to make it more filling?
Grilled chicken, chickpeas, or tofu are excellent additions that complement the flavors and increase the protein content.