Golden Honey-Roasted Butternut Squash (Printable)

Caramelized butternut squash with quinoa, fresh greens, and a bright honey-lime drizzle.

# Ingredient List:

→ Roasted Butternut Squash

01 - 1 large butternut squash (approximately 2 pounds), 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 - Set the oven to 425°F. Prepare a baking sheet by lining it with parchment paper.
02 - In a large mixing bowl, coat the cubed butternut squash with olive oil, honey, cinnamon, smoked paprika, salt, and black pepper. Arrange the pieces evenly on the baking sheet.
03 - Bake the squash for 25 to 30 minutes, turning halfway through, until golden and caramelized.
04 - While the squash roasts, combine rinsed 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 before fluffing with a fork.
05 - Whisk honey, lime juice, olive oil, Dijon mustard, salt, and black pepper together in a small bowl until smooth.
06 - Distribute quinoa evenly into four bowls. Top with roasted squash, chopped greens, cherry tomatoes, red onion, and pumpkin seeds. Add crumbled feta if desired.
07 - Drizzle the honey-lime dressing over each bowl immediately before serving.

# Expert Suggestions:

01 -
  • The squash caramelizes into sweet, crispy edges that taste like autumn in every bite.
  • It comes together with mostly hands-off cooking, so you can tidy up or just sit down while it roasts.
  • Every component can be prepped ahead and reheated without losing flavor or texture.
  • It feels fancy enough for guests but easy enough for a weeknight when you're tired.
02 -
  • Don't skip flipping the squash halfway through roasting (the bottom side will burn while the top stays pale and sad).
  • Let the quinoa rest off the heat for five minutes after cooking so it absorbs the last bit of moisture and doesn't turn mushy.
  • Make the drizzle right before serving (it separates if it sits too long, and whisking it back together never works as well).
03 -
  • Use a sturdy Y-shaped peeler to tackle the squash (it's faster and safer than a knife, especially on the curved neck).
  • Roast extra squash and freeze it flat in a zip-top bag (it thaws quickly and works in soups, salads, or scrambled eggs).
  • Taste the drizzle before you pour (if your lime is extra tart, add a little more honey to balance it out).
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