# 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 ground 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 chopped baby spinach or kale
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 fresh lime juice (approximately 1 lime)
18 - 1 tablespoon olive oil
19 - 1/2 teaspoon Dijon mustard
20 - Pinch of salt
21 - Pinch of ground black pepper
# How-To Steps:
01 - Set the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
02 - In a large bowl, combine cubed butternut squash with olive oil, honey, ground cinnamon, smoked paprika, salt, and black pepper. Toss until evenly coated. Spread squash in a single layer on the prepared baking sheet.
03 - Roast the squash for 25 to 30 minutes, flipping once halfway through, until golden brown and caramelized.
04 - While the squash roasts, place quinoa, vegetable broth (or water), and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
05 - In a small bowl, whisk together honey, lime juice, olive oil, Dijon mustard, salt, and pepper until smooth.
06 - Divide the cooked quinoa evenly among four bowls. Top each with roasted butternut squash, chopped spinach or kale, cherry tomatoes, red onion, and pumpkin seeds. Add crumbled feta cheese if desired.
07 - Drizzle the honey-lime dressing over each bowl just before serving.
