Golden Honey-Roasted Butternut Squash (Printable)

Vibrant bowl with caramelized squash, quinoa, fresh veggies, and a tangy honey-lime drizzle, perfect for any meal.

# What You Need:

→ Roasted Butternut Squash

01 - 1 large butternut squash (approx. 2 lbs), peeled, seeded, and cubed
02 - 2 tablespoons olive oil
03 - 2 tablespoons honey
04 - ½ teaspoon ground cinnamon
05 - ½ teaspoon smoked paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Quinoa

08 - 1 cup quinoa, rinsed
09 - 2 cups vegetable broth or water
10 - ¼ teaspoon salt

→ Bowl Assembly

11 - 2 cups baby spinach or kale, chopped
12 - 1 cup cherry tomatoes, halved
13 - ½ cup thinly sliced red onion
14 - ⅓ cup roasted pumpkin seeds (pepitas)
15 - ¼ cup crumbled feta cheese (optional)

→ Honey-Lime Drizzle

16 - 2 tablespoons honey
17 - 2 tablespoons lime juice (approx. 1 lime)
18 - 1 tablespoon olive oil
19 - ½ teaspoon Dijon mustard
20 - Pinch of salt and black pepper

# Steps:

01 - Set oven temperature to 425°F and line a baking sheet with parchment paper.
02 - Toss cubed squash with olive oil, honey, cinnamon, smoked paprika, salt, and pepper until evenly coated; spread in a single layer on the baking sheet.
03 - Bake for 25 to 30 minutes, turning halfway through, until golden and caramelized.
04 - Combine rinsed quinoa, vegetable broth, and salt in a saucepan. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes. Remove from heat, let stand for 5 minutes, then fluff 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 quinoa evenly among four bowls. Top with roasted butternut squash, chopped greens, cherry tomatoes, red onion, and pumpkin seeds. Add feta cheese if desired.
07 - Drizzle each bowl with the honey-lime dressing just before serving.

# Expert Tips:

01 -
  • The honey glaze turns ordinary squash into golden, caramelized bites that taste like autumn in a bowl.
  • Everything comes together in under an hour, and most of that time is hands-off roasting.
  • It's endlessly adaptable—add chickpeas for protein, swap greens, or skip the feta for a vegan version.
  • The honey-lime drizzle brightens every bite without feeling heavy or overdressed.
02 -
  • Don't overcrowd the baking sheet—if the squash is piled up, it'll steam instead of caramelize and you'll miss out on those crispy edges.
  • Let the quinoa rest covered after cooking; it absorbs the last bit of moisture and becomes light and fluffy instead of gummy.
  • Add the dressing right before eating, not in advance, or the greens will wilt and lose their freshness.
03 -
  • Roast the squash on the bottom rack of the oven for more intense caramelization and less chance of burning the honey.
  • If your honey is too thick to drizzle, warm it gently in the microwave for 10 seconds before mixing with the other dressing ingredients.
  • Double the honey-lime drizzle and keep extra in the fridge—it's incredible on roasted vegetables, salads, and grain bowls all week long.
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