Save to Pinterest I started making this bowl on a rainy Tuesday when my fridge was half-empty and I was tired of ordering takeout. I had one butternut squash sitting on the counter, some quinoa in the pantry, and a hunch that honey and lime might make something boring taste special. The squash came out of the oven golden and sticky at the edges, and suddenly I had a meal that felt bright and intentional, even though I'd just been improvising.
I made this for my sister the first time she visited after moving back to town. She'd been living on salads and cereal, and I wanted something that felt like a real meal but wouldn't weigh her down. She went back for seconds and asked if I'd written it down anywhere. That's when I knew it was a keeper.
Ingredients
- Butternut squash: Look for one with a long neck and small bulb for less waste and easier cubing, and make sure the skin is matte, not shiny.
- Honey: It caramelizes beautifully in the oven and adds a floral sweetness that balances the earthy squash.
- Smoked paprika: This brings a subtle depth without any heat, and it's the secret behind that roasted, almost campfire flavor.
- Quinoa: Rinse it well or it can taste bitter, and cooking it in vegetable broth instead of water makes all the difference.
- Baby spinach or kale: Spinach wilts gently under the warm ingredients, while kale stays sturdy and adds a bit of chew.
- Cherry tomatoes: Their burst of acidity cuts through the sweetness and keeps every bite lively.
- Pumpkin seeds: Toasted pepitas add crunch and a nutty richness that ties the whole bowl together.
- Lime juice: Fresh lime is non-negotiable here, bottled juice just doesn't have the same brightness.
- Dijon mustard: Just a touch emulsifies the drizzle and adds a whisper of tang that makes everything pop.
Instructions
- Prep the squash:
- Toss the cubed butternut squash with olive oil, honey, cinnamon, smoked paprika, salt, and pepper in a big bowl until every piece is glossy and coated. Spread it out on a parchment-lined baking sheet in a single layer so it roasts instead of steams.
- Roast until golden:
- Slide the pan into a 425°F oven and roast for 25 to 30 minutes, flipping halfway through. You'll know it's ready when the edges are caramelized and the cubes are fork-tender with little crispy bits.
- Cook the quinoa:
- While the squash roasts, bring quinoa, vegetable broth, and a pinch of salt to a boil in a saucepan. Lower the heat, cover, and let it simmer for 15 minutes, then turn off the heat and let it sit for 5 minutes before fluffing with a fork.
- Whisk the drizzle:
- In a small bowl, whisk together honey, lime juice, olive oil, Dijon mustard, salt, and pepper until it's smooth and pourable. Taste it and adjust if you want more tang or sweetness.
- Build the bowls:
- Divide the fluffy quinoa among four bowls, then layer on the roasted squash, fresh greens, halved cherry tomatoes, thin slices of red onion, and a generous sprinkle of pumpkin seeds. Add crumbled feta if you're using it, then drizzle everything with the honey-lime dressing right before serving.
Save to Pinterest One night I served this to a friend who swore she didn't like squash. She picked around it at first, then tried a bite with some quinoa and drizzle, and ended up finishing the whole bowl without a word. Sometimes the right combination changes someone's mind without any convincing necessary.
Making It Your Own
If you want more protein, toss in some roasted chickpeas or grilled chicken on top. You can swap the feta for crumbled goat cheese, or leave it out entirely and use maple syrup instead of honey for a fully vegan version. I've also made this with roasted sweet potato when I couldn't find good butternut squash, and it worked just as well.
What to Serve Alongside
This bowl is filling enough to stand alone, but it pairs beautifully with warm pita or a slice of crusty sourdough if you want something to soak up the extra drizzle. A crisp Sauvignon Blanc complements the citrus and sweetness, or just serve it with sparkling water and a wedge of lime if you're keeping things simple.
Storage and Leftovers
The components keep well separately in the fridge for up to three days. Store the roasted squash, cooked quinoa, and drizzle in separate containers, and assemble fresh bowls as you need them. The greens and tomatoes are best added fresh, but the quinoa and squash reheat gently in the microwave or on the stovetop.
- Reheat squash in a 350°F oven for 10 minutes to bring back some of the caramelized edges.
- If the quinoa dries out, add a splash of broth or water and fluff it with a fork.
- Make a double batch of the drizzle and keep it in a jar for salads and grain bowls all week.
Save to Pinterest This bowl has become my go-to when I need something that feels nourishing without any fuss. It's bright, balanced, and forgiving, and it always makes me feel like I've done something good for myself, even on the messiest of days.
Recipe Questions & Answers
- → What is the best way to roast butternut squash?
Peel and cube the squash evenly, toss with olive oil, honey, and spices, then roast at 425°F (220°C) for 25–30 minutes until caramelized and tender, flipping halfway through.
- → Can I substitute quinoa with another grain?
Yes, couscous or brown rice can be used as alternative grains, though cooking times and liquid ratios may vary.
- → How can I make the dish vegan?
Omit feta cheese and replace honey with maple syrup in the drizzle to keep the bowl fully plant-based.
- → What greens work well in this bowl?
Baby spinach, kale, or a mixed leafy green salad blend all complement the flavors and textures nicely.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free when using pure quinoa and ensuring no cross-contamination occurs.