Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts

• Gluten free

• Produce

  • 2 cups 1/2 inch cubed butternut squash
  • 9 oz Brussels sprouts

• Canned Goods

  • 2 scant cups Vegetable or chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 1 Garlic salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Parmesan cheese, grated

Found on iowagirleats.com

Description

Ingredients

• 1 cup quinoa, rinsed well
• scant 2 cups vegetable or chicken broth
• 9oz 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

Directions

• 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.