A vibrant bowl featuring caramelized butternut squash, quinoa, fresh vegetables, and a honey-lime drizzle.
# What you need:
→ Roasted Butternut Squash
01 - 1 large butternut squash (approximately 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 oven to 425°F and line a baking sheet with parchment paper.
02 - In a large bowl, toss the cubed butternut squash with olive oil, honey, cinnamon, smoked paprika, salt, and black pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, flipping halfway through, until golden brown and caramelized.
04 - While the squash roasts, combine 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, 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 spinach or kale, cherry tomatoes, red onion, and roasted pumpkin seeds. Sprinkle with feta cheese if desired.
07 - Drizzle each bowl with the honey-lime dressing just before serving.
