QUINOA WITH CARAMELIZED BUTTERNUT SQUASH AND ROASTED BRUSSELS SPROUTS
I love this recipe because it is chalk full of good-for-you ingredients and is so colorful. The crunchiness of the Brussels sprouts with the tender sweetness of the butternut squash is the perfect combination. I hope you enjoy!
Makes 4 servings
2 cups vegetable or chicken broth
9 oz shaved brussels sprouts (I used Green Giant brand)
1 tbsp extra virgin olive oil
Garlic salt & pepper
2 tbsp butter
2 cups 1/2″cubed butternut squash
1 ½tbspbrown sugar
1/3 cup grated Parmesan cheese
1/4cup pepitas (toasted pumpkin seeds)
quinoa (be sure to rinse well in fine mesh sieve under cold running water –
evenquinoa that comes “pre-rinsed”). Place a lid on top then turn heat
down to medium-low and simmer until tender, about 15 minutes. Fluff with
a fork then set aside.
Meanwhile, preheat oven to 375 degrees then line a baking sheet with foil.
Add brussels sprouts, oil, garlic salt, and pepper to baking sheet then toss
with fingers to evenly coat. Roast for 15 minutes or until golden brown.
Melt butter in a large cast iron or heavy-bottomed skillet over medium-high
heat. Add brown sugar and butternut squash then sauté, stirring every so
often –more so near the end –until tender, about 15 minutes.
Combine quinoa, brussels sprouts, butternut squash, parmesan cheese,
and pepitas in a large bowl then toss and serve with extra parmesan
cheese, if desired.