# What You 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
# How To Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine cubed butternut squash with olive oil, honey, cinnamon, smoked paprika, salt, and black pepper. Toss until evenly coated.
03 - Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until the squash is golden and caramelized.
04 - While the squash roasts, place quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
05 - Whisk together honey, lime juice, olive oil, Dijon mustard, salt, and black pepper in a small bowl until smooth.
06 - Divide the cooked quinoa evenly into four serving bowls. Top with roasted butternut squash, chopped spinach or kale, cherry tomatoes, sliced red onion, and roasted pumpkin seeds. Optionally, sprinkle with crumbled feta cheese.
07 - Drizzle the honey-lime dressing over each bowl just before serving.
