Author: The Food Allergy Foodie
Prep Time: 15 minutes
Cooking Time: 35 minutes

Ingredients
6-8 Brussels sprouts, washed, with the ends cut off and diced
1 butternut squash, cubed (or one 12-oz bag of precut butternut squash)
1 cup cooked quinoa
2 tablespoons olive oil
Kosher salt and pepper to taste

Dressing
2 tablespoons maple syrup
2 teaspoons Dijon mustard
1-1/4 teaspoons balsamic vinegar
Kosher salt and pepper to taste

Directions

1. Preheat oven to 400.

2. Cook 1 cup of quinoa according to the package directions. You can also cook the quinoa in a rice cooker. Using vegetable or broth instead of water adds extra flavor.

3. While the quinoa is cooking, prepare the Brussels sprouts and butternut squash.

4. If you are using a fresh butternut squash, peel and cube the squash. Here is a linkto a quick instructional video on how to cube a squash. If you are using precut squash, place the squash in a large mixing bowl. Add 1 tablespoon of extra virgin olive oil and add a dash of salt and pepper. Mix well.

5. Cut the ends off the Brussels sprouts and dice each sprout into four pieces. Place in a strainer and rinse the sprouts. Pat dry with a paper towel. Add the Brussels sprouts to the butternut squash. Add the remaining 1 tablespoon of extra virgin olive oil and add salt and pepper to taste. Toss all together until mixed well.

6. Place the Brussels sprouts and butternut squash on a medium baking sheet. Make sure none of the ingredients are overlapping.

7. Roast in the oven for 30 minutes; at 15 minutes, gently toss the Brussels sprouts and butternut squash. Continue roasting for another 15 minutes or until the butternut squash is cooked.

8. While the sprouts and squash are roasting, prepare the dressing. Mix all ingredients in a small bowl and set aside.

9. Once the quinoa, Brussels sprouts, and squash are done cooking, combine all together in a large bowl. Toss with the dressing and serve.