Quinoa with Caramalized Butternut Squash and Roasted Brussels Sprouts

Bring veggie/chicken broth to a boil in a saucepan then add rinsed
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.