Save to Pinterest I threw this bowl together on a Sunday when I had a butternut squash sitting on the counter for almost a week. The kitchen smelled like cinnamon and caramelized honey within minutes, and I remember thinking I should have done this sooner. My partner wandered in, drawn by the smell, and asked if we were having dessert for dinner. That sticky-sweet roasted squash really does blur the line.
I made this for a friend who swore she didnt like squash. She finished her bowl before I even sat down, then asked if there was more. Watching someone change their mind about an ingredient in real time never gets old. The lime drizzle is what won her over, cutting through the sweetness and making every bite feel balanced.
Ingredients
- Butternut squash: Look for one with a long neck and minimal seeds, it saves you time and gives you more usable flesh.
- Honey: This caramelizes beautifully in the oven, but maple syrup works just as well if youre keeping it vegan.
- Smoked paprika: Adds a subtle warmth without any heat, and it makes the squash taste almost smoky.
- Quinoa: Rinse it well or it can taste bitter, I learned that the hard way once.
- Vegetable broth: Water works fine, but broth gives the quinoa a deeper flavor that makes the whole bowl feel more intentional.
- Baby spinach: Wilts slightly under the warm squash, which I actually prefer to raw.
- Cherry tomatoes: Their acidity is key, dont skip them.
- Pumpkin seeds: Toast them for a minute in a dry pan if you have time, it makes them even nuttier.
- Lime juice: Fresh is non-negotiable here, bottled lime juice tastes flat in comparison.
- Dijon mustard: Just a touch helps the dressing cling to everything instead of pooling at the bottom.
Instructions
- Prep the squash:
- Toss those cubes with oil, honey, and spices until every piece is coated. Spread them out so they have room to breathe, crowding makes them steam instead of roast.
- Roast until golden:
- The edges should be dark and sticky after 25 minutes, and your kitchen will smell incredible. Flip them halfway so both sides get crispy.
- Cook the quinoa:
- Bring it to a boil, then turn the heat way down and cover it. Dont peek or stir, just let it do its thing for 15 minutes.
- Make the drizzle:
- Whisk everything together until it looks smooth and glossy. Taste it and adjust the lime or honey depending on your mood.
- Build your bowls:
- Start with quinoa, pile on the squash and veggies, then scatter the seeds and cheese. Drizzle just before eating so nothing gets soggy.
Save to Pinterest I brought this to a potluck once and someone asked if I meal-prepped for a living. I laughed because the whole thing came together while I was listening to a podcast, barely paying attention. Its one of those recipes that looks like you tried hard but really didnt.
Storage and Meal Prep
The components keep well separately for about four days in the fridge. I store the squash, quinoa, and drizzle in their own containers, then assemble fresh bowls throughout the week. The greens stay crispest if you add them right before eating, and the drizzle tastes brightest when its not sitting on everything for hours.
Swaps and Variations
Ive used sweet potato when I didnt have squash, and it worked beautifully with the same spices. Arugula instead of spinach gives it a peppery kick, and chickpeas straight from the can add protein without any extra effort. If you want it heartier, toss in some cooked farro or wild rice instead of quinoa.
Serving Suggestions
This works warm or at room temperature, which makes it great for packed lunches or picnics. I like it with a cold glass of something citrusy, or even just sparkling water with a wedge of lime.
- Add a fried egg on top for breakfast vibes.
- Serve it alongside grilled fish or chicken if youre feeding someone who needs meat on the plate.
- Double the drizzle and use leftovers on salads the next day.
Save to Pinterest This bowl has become my default when I want something colorful and satisfying without a lot of fuss. It feels like taking care of yourself without making a big deal out of it.
Recipe FAQs
- → What is the best way to roast butternut squash?
Peel, seed, and cube the squash evenly. Toss with olive oil, honey, cinnamon, smoked paprika, salt, and pepper. Roast at 425°F for 25–30 minutes, flipping halfway for even caramelization.
- → Can I make this bowl vegan-friendly?
Yes, omit the feta cheese or substitute with a plant-based alternative. Replace honey in the dressing with maple syrup for a vegan-friendly flavor.
- → What grains can substitute quinoa?
Try couscous, brown rice, or farro as alternatives. Cook according to package instructions, adjusting liquid amounts as needed.
- → How to store leftovers?
Keep components in airtight containers separately. Refrigerate up to 3 days. Reheat squash and quinoa, then add fresh vegetables and drizzle before serving.
- → Can I add protein to this dish?
Yes, grilled chicken, chickpeas, or tofu make great additions to increase the protein content while maintaining flavors.