1½ cups butternut squash, peeled, seeded,
cut into ½-inch cubes (approx. ½ lb.)
1½ cups halved brussels sprouts (approx. ¼ lb.)
¼ tsp. + 1 pinch sea salt (or Himalayan salt),
¼ tsp. + 1 pinch ground black pepper, divided use
1 Tbsp. olive oil
½ cup chopped onion (approx. 2⁄3 medium)
2 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh sage
1 Tbsp. apple cider vinegar 2⁄3 cup white quinoa, rinsed
11⁄3 cups reduced-sodium organic vegetable broth
¼ tsp. ground nutmeg
SPECIAL EQUIPMENT: Olive oil cooking spray • Parchment paper
1. Preheat oven to 425° F.
2. Line a baking sheet with parchment paper; set aside.
3. Lightly coat squash and brussels sprouts with spray; season with a pinch of salt and a pinch of pepper.
Spread evenly on prepared baking sheet; roast for 15 minutes, or until tender-crisp and lightly charred around
the edges. Set aside.
4. Heat oil in a medium pot over medium heat.
5. Add onion, garlic, and sage; cook, stirring frequently, for 3 to 4 minutes, or until onion is translucent.
6. Add vinegar; cook, stirring frequently, for 1 minute.
7. Add quinoa; cook, stirring often, for 3 to 4 minutes, or until lightly toasted.
8. Add broth, nutmeg, remaining ¼ tsp. salt, and remaining ¼ tsp. pepper. Bring to a boil; reduce heat to low.
Gently boil for 15 minutes, or until liquid is absorbed and quinoa is tender.
9. Remove from heat; cover. Let rest for 5 minutes.
10. Fluff quinoa; stir in roasted vegetables and serve. Enjoy!
Depending on the size of your brussels sprouts and the size of your cuts, it could take the sprouts and squash different
amounts of time to cook through. You may want to roast them on separate pans, so you can remove one earlier, if necessary