I am all about everything seasonal, just about every week I pick up every kind of squash I can and we have it almost every meal, including breakfast! This recipe so easy to throw together on a weeknight for a quick meal or to use as a side.
Butternut squash is such a wonderful addition to our menu this time of year, it's packed with vitamin A, with 1 cup boasting almost 300% of your daily dose! It also has vitamin E, thiamin, niacin, vitamin B-6, folate, pantothenic acid, and manganese.
This dish also combines a whole grain, nuts and some fruit for a vitamin packed, fiber full dish with just a hint of sweetness and some plant based protein. You can easily omit the nuts if you have allergies or the cranberries if you want to avoid the added sugar but I love the crunch and the extra tartness!
Roasted Vegetable Quinoa
Prep Time : 10 minutes | Cook Time : 30 minutes | Serves : 4
1 butternut squash – peeled and cubed
2 cups brussels sprouts
1 cup quinoa
2 cups water
2 cups kale
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 tsp salt
¼ tsp pepper
1 cup whole pecans
1/2 cup dried cranberries
1. Preheat oven to 425. Halve brussels sprouts and cut off ends, combine with butternut squash and toss with olive oil and salt and pepper and spread across baking sheet roast for about 20-25 minutes, stirring once.
2. Bring water to a boil and add quinoa, cook for about 10 minutes.
3. Combine quinoa, kale, roasted veggies, pecans and cranberries, toss with maple syrup serve immediately.