Use pre-shaved Brussels sprouts to save time on ingredient preparation. (Kristin Porter)
"Quinoa with caramelized butternut squash and roasted brussels sprouts is a delicious vegetarian side dish," says Kristin Porter of Iowa Girl Eats.
- 1 cup quinoa, rinsed well
- scant 2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts (I used Green Giant brand)
- 1 Tablespoon extra virgin olive oil
- garlic salt & pepper
- 2 Tablespoons butter
- 2 cups 1/2 inch cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup grated parmesan cheese
- 1/4 cup pepitas
Bring 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 - even quinoa 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 saute, 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.