Warm Roasted Butternut Squash & Brussels Sprouts Quinoa Salad

 

 

We made this dish last night for dinner and it was unbelievably YUMMY! We had it as our main dish but you could easily do this as a side! The spices in this recipe (nutmeg, cinnamon and sage) make it an awesome winter dish and would be perfect for Thanksgiving or Christmas. Not to mention the house smells like heaven once you get the squash roasting in the oven! Seeing as how Spring is around the corner (hopefully!) I really wanted to make the most of these heavier, more seasonal dishes.

 

Why I love this meal: Brussels Sprouts have a bad reputation! But they are actually really good! If you sauté them the way we do in this recipe they take on a nutty – sweet flavour. Plus, they don’t lose all of their nutrients the way boiling or braising can do. Brussels Sprouts have major antioxidant and detoxification properties! They are loaded with Vitamins K & C!

 

What you’ll need for the butternut squash…

  1. 1 butternut squash, cut into 1/2 inch cubes
  2. 1 Yellow onion, diced
  3. 2 Tbsp olive oil
  4. 1/4 tsp cinnamon
  5. 1/4 tsp nutmeg
  6. 1/2 tsp sage
  7. 1 tsb Rosemary
  8. S&P to taste

 

What you’ll need for the mushrooms & Brussels Sprouts….

  1. 1 Pint Mushrooms, sliced
  2. 2 Tbsp Olive oil
  3. 1 Tbsp butter (we used organic)
  4. 10-15 Brussels Sprouts, cut in half length wise
  5. splash of balsamic vinegar
  6. S&P to taste

 

You will need 1 package of Quinoa (make sure to rinse well before cooking)

 

To Roast the Squash:

1. Preheat oven to 425 2. Remove rind from squash 3. dice into 1/2 inch cubes 4. Combine squash and diced onion in a large bowl with the spices and olive oil. Toss gently to coat the veg. S&P to taste 5. Spread on a baking sheet and roast for 40-45 minutes or until the squash is tender.

Once your squash is done, start your quinoa (follow directions on the package)

 

For the Mushrooms & Sprouts

1. Preheat a medum sized pan on medium heat. 2. Add oil first and then the butter. The oil keeps the butter from burning in a hot pan. 3. Saute mushrooms until golden in colour. Dont move them around toom much or they wont brown! (as per Julia Child!) 4. Remove mushrooms from pan and set aside momentarily 5. Return the pan to the heat and add the sprouts to your hot pan, face down for 3-5 minutes or untill golden brown on the face. 6. Add a spash of water to the pan and cover for a few more minutes until tender. 7. Add a splash of balsamic to the pan. 8. Combine your mushrooms, sprouts and squash in the pan to warm through, S&P to taste. We also topped this off with slivered almonds:)

Serve everything over your Quinoa and eat warm! Enjoy! – Valerie, RHN

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