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
- Preheat oven to 400.
- 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.
- While the quinoa is cooking, prepare the Brussels sprouts and butternut squash.
- 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.
- 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.
- Place the Brussels sprouts and butternut squash on a medium baking sheet. Make sure none of the ingredients are overlapping.
- 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.
- While the sprouts and squash are roasting, prepare the dressing. Mix all ingredients in a small bowl and set aside.
- Once the quinoa, Brussels sprouts, and squash are done cooking, combine all together in a large bowl. Toss with the dressing and serve.
