Butternut Squash and Brussels Sprouts with Quinoa
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
Vegetables and Quinoa
  • ½ a large butternut squash, peeled and cubed, or about 3 cups of cubed butternut squash
  • 1 lb. brussels sprouts, ends removed, halved
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ sp. ground dried thyme
  • 1½ cups cooked quinoa
Vinaigrette
  • 2 tbsp. olive oil
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. maple syrup
  • 2 tbsp. Dijon mustard
  • ¼ tsp. freshly ground black pepper + more to taste
  • ½ tsp. salt
  • 3 tbsp. minced shallot
  • ½ cup crumbled feta cheese
Instructions
  1. Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Spread with the butternut squash and brussels sprouts, then drizzle with olive oil. Sprinkle with salt, pepper, onion powder, garlic powder, and thyme and use your hands to toss to combine. Roast for 25-35 minutes until tender and golden brown.
  2. Meanwhile, make the vinaigrette. In a small bowl, whisk together olive oil, vinegar, maple syrup, mustard, pepper, salt, and shallot.
  3. Transfer the roasted vegetables to a large bowl and add quinoa. Stir to combine, then drizzle with vinaigrette and toss again.
  4. Serve topped with feta cheese and additional pepper, if desired.
  5. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/butternut-squash-and-brussels-sprouts-with-quinoa/