Can we talk about deviating from the grocery list? Oh my gosh it’s so much fun. Every weekend I create a meal plan for the week then write out a list of ingredients I’ll need to make the recipes, categorized by department of course, then shop. I do my best to keep my eyes forward, but occasionally they’ll wander.
Sour Licorice Rips for $.50/bag? Don’t mind if I do.
Mini Champ Cones on sale? Ben will want those. (Yeah, Ben…)
Candy corn and honey-roasted peanuts? Better stock up for the holidays!
Notice a theme? Usually it’s the sweet treats that cause me to stray, but recently I made a beeline for a healthier list buster – shaved brussels sprouts, which I used in this Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!
Brussels sprouts are one of my very favorite foods, but they’re kind of a pain in the butt to prep. Trim the ends, cut in half, peel off the outer leaves, and repeat x100. Ever since spying pre-shredded sprouts at the store a few weeks ago I’ve been playing around with different uses, and this quinoa dish is one of my favorites. It’s be a perfect vegetarian side dish to any night of the week.
Fluffy quinoa combines with sweet, caramelized butternut squash, roasty-toasty shaved brussels sprouts, creamy parmesan cheese, and crunchy pepitas in one fab little side dish. Disgustingly healthy. Plus there’s only 3 main ingredients, and they each cook in about the same amount of time. I’ll show you!
Start with the 1 cup quinoa which, like all my other rices/small-cut pastas, I store in a mason jar. One trick I do to both remind me of what’s inside AND how to cook it is to cut off the instructions from the original packaging and pop it in the jar. Easy!
Rinse the quinoa very well in a fine mesh sieve under cold running water (even if the packaging says “pre-rinsed”) then add it to a scant 2 cups vegetable or chicken broth that’s boiling. Quinoa has a bitter outer coating that will make the whole dish taste off if it’s not rinsed.
Turn the heat down to medium-low then let the quinoa simmer until tender, about 15 minutes. Fluff with a fork then set aside.
Meanwhile, get those aforementioned shaved brussels spouts ready. SO glad this now exists! You’ll need 1, 9oz bag. If you can’t find these at your local grocery store, slice the brussels sprouts a la this recipe >>
Place the sprouts onto a foil-lined baking sheet then toss with 1 Tablespoon extra virgin olive oil, garlic salt, and pepper then roast at 375 degrees for 15 minutes or until golden brown.
While the sprouts are a roastin’, get to work caramelizing 2 cups 1/2″ butternut squash cubes. Here’s how you make the cubes from a whole butternut squash >> Melt 2 Tablespoons butter with 1-1/2 Tablespoons brown sugar in a large cast iron or heavy-bottomed skillet over medium-high heat then add the squash and saute for 15 minutes, or until tender and golden brown on the outside.
I’ve been making caramelized butternut squash like crazy lately. First for Caramelized Butternut, Crispy Kale + Fontina Pizza last week, then randomly to snack on. It is mind-blowingly good, and so easy to make. I keep chopped butternut squash in the freezer then toss it right in a hot skillet when I need a fix. No thawing necessary!
Add the quinoa, roasted brussels sprouts, and caramelized butternut squash to a bowl with 1/3 cup freshly grated parmesan cheese and 1/4 cup pepitas (look for pepitas in the bulk bins) then toss to combine.
Scoop, top with more parmesan cheese if desired, then serve!
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Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
Description
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts is a delicious, side dish chock-full of good-for-you ingredients.
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.
Notes
If you can't find pre-shredded brussels sprouts, trim the ends, peel off any outer leaves that are loose, then shred thinly with a sharp knife.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Although this dish only has a few main ingredients, it needs nothing more. The garlicky roasted brussels sprouts are perfect with the sweetened caramelized butternut squash. The parmesan cheese makes the dish ever-so creamy, and pepitas offer a satisfying crunch. Enjoy!
That looks really yummy and so simple to make. I am a big fan of brussel sprouts myself as I know lots of people dislike them!! Although here in London we don’t get Brussell shavings…I have never seen this before!!
This recipe combines three of my favorite things! Looks absolutely delicious. Have you tried the finely shaved Brussel sprouts from Trader Joe’s? They’re awesome.
No I haven’t – I didn’t know they carried them! Will definitely look for them the next time I go. Thanks for the tip!
This looks so tasty and perfect for this time of year. Can’t wait to enjoy this soon :)
Looks so delicious and something I routinely can make since I always have those ingredients on hand.
YUM!
Yum, this recipe looks and sounds absolutely wonderful! Such an ideal meal and I had no idea the Green Giant brand made shaved brussels sprouts!
There aren’t enough words to describe how happy I am it’s Brussels Sprouts season. I will definitely keep my eyes open for the pre-shaved sprouts!
This dish just screams fall – I love the addition of the pepitas for some crunchy goodness. Great recipe, Kristin!
Try as I might, I just can’t get into Brussels sprouts. :( However, your tip about keeping the instructions from original packaging is GENIUS. I have two recycled kombucha bottles full of undistinguishable grains in my pantry. Someday when I want to make arborio rice?? or Israeli cous cous?? those instructions would really come in handy!
oh my goodness this looks so good and filling.
This looks awesome!
Any thoughts on what parts of this could successfully be made ahead of time if wanted to serve on thanksgiving?
You could definitely cube the butternut squash ahead of time. I would wait until the day of to make it though. The cold leftovers are good, but it’s best served warm and fresh!
I had bought all the ingredients, but doubled. I froze the squash cubed and the brussel sprouts whole. It turned out beautifully.
Delish! Great idea about storing the instructions in the jar. I love to do this so I can keep everything organized in my own containers. Here’s a tip, make sure you wipe off or clean the label beforehand since you never know who was touching it at the store before it made its way into your kitchen. Especially since it’s touching the food you will eat ;) thanks for another great recipe
Wow – this looks amazing! I knew you can find butternut squash pre-cut, but had no idea of the sprouts. I’m going to have to deviate from the grocery list this week a little :) And I’m like you, when I stray from my list it’s for things that are sweet!!
Any ideas as to how to add more protein to the recipe? Any meats you would suggest?
You could serve it with sauteed chicken or even shrimp. Alongside a pork tenderloin would be good too!
I adore shaved brussels sprouts I love this combo!! Esp the addition of pepitas. Great recipe!
Do you know why it’s important to rinse the quinoa? I have skipped that step b/c I don’t have a fine sieve… but maybe I shouldn’t?? :)
Quinoa has a natural bitter coating that can throw the taste of the dish off if it’s not rinsed off.
Wow, this looks awesome! Roasted, caramelized, fluffy – you had me at those adjectives. We can’t find shaved brussels sprouts over here – lame-o Germany – so I’ll have to slice them thinly myself and will have to sub another grain for the quinoa [sadly still hasn’t convinced me]. Maybe couscous? Anyway, I hope I’ll get around trying it soon.
Yeah, I think couscous would be great!
I don’t ever post comments unless there’s a giveaway but I just had to say that I cannot wait to make this dish. You’ve outdone yourself by the looks of it! Thank you :D
[…] Eggs, Sausage, and Hashbrowns Tuesday- Crock Pot Chicken Tacos and Easy Mexican Rice Wednesday- Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts (add in Sausage to make one dish meal) Thursday- Chicken Pot Pie (adapted to GF add some […]
Such a delicious and light fall meal for the holidays (between all the turkey, stuffing and mashed potatoes!). This looks so good, Kristin!
This looks AMAZEBALLS!! I’m going to Trader Joe’s to get everything tonight. They have shaved brussel sprouts and also bagged, pre-cubed butternut squash. They make it so easy!
[…] dinner tonight I’m making this recipe for quinoa with caramelized butternut squash (I nixed the brussel sprouts but only because I […]
I made this tonight but I cheated. Target sells cubed butternut squash and pre made quinoa in their freezer section. I still added the brown sugar and butter to a pan and added the steamed squash but the meal came together in 15 minutes this way. Delicious!
These looks absolutely amazing and just right for my cooking skill-level! ;) Also love the mason jar storage tip. Why haven’t I ever thought of that?
These bowls look incredibly good and so my kind of meal! I love Brussels and caramelized butternut like no other!! Looks delicious!
And thank you for linking my pizza! I am SO happy you loved it!
[…] Quinoa with Caramelized Butternut Squash and Roasted Brussel Sprouts […]
Have you tried not rinsing the “pre-rinsed” and had a bad experience with it? I used a pre-rinsed quinoa last weekend in a different recipe and couldn’t detect any off taste. Just curious!
Made this last night and it was AMAZING! I want to make it again already!
Adding this to my Thanksgiving recipe lineup! Cannot wait to try this – it looks all kinds of yummy!
This is so perfect thank you for posting this! :) I’ve been eating a lot of quinoa lately but running out of ideas of what to eat with it lol.
xo
Maggie A
LOVEMAVIN.COM
Those cubes of butternut squash that are slightly caramelized look so tasty!
Made this tonight! I added carmelized onions and paired it with bourbon salmon. I thought about adding pomegranate seeds too, but held off bc I didn’t know if hubby would like!
YUMMY!
this looks absolutely amazing! my hubby has to go dairy free for a little while. can i omit the parmesan cheese and it still be fine or is there a sub that you might now of? thanks in advance!
You can omit the parm – it should be just fine!
First, thank you for touting the benefits of quinoa rinsing. I had many a bitter, disgusting side dish before I knew you had to rinse it! Second, what a gorgeous recipe. This would be appreciated on any fall dinner table. Third, where did you get those lovely bowls/dishes?
Bed, Bath & Beyond! :)
Thanks Kristin! Have a nice weekend!
[…] Fall at it’s finest! Love this […]
I can’t find shredded brussel sprouts…so I am shredding myself. Would it still be 9 oz? Seems like a lot? Thanks! Can’t wait to try!
Yep, still 9oz!
I made this last nite and had it again for lunch today. Thank you so much….you rock!
I added fresh cranberries to the last couple minutes of the squash and it turned out great!
Hi Iowa Girl,
I am planning on making this dish for my “Friendsgiving” this weekend. One of my friends is vegan – what do you think would be a good substitute for butter? Maybe coconut oil or general vegetable oil?
Thanks!
Coconut oil would probably be the best alternative – that, or Earth Balance!
[…] Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts via Iowa Girl Eats […]
SO GOOD! I caramelized some onions with the squash. Delicious!
I just made this tonight and it was unbelievable! So many layers of flavors that all work so well together. Thank you for another amazing recipe!
Pinned to group boards! Love brussels to the point I’ve been eating them daily, not kidding, for like 3 weeks now. Going to turn into one :)
This is so good!! I work nights and made it this morning when I got off work to have for supper tonight at work. I HAD
Somehow my comment posted before I was finished. Anyway, I HAD to taste when it was done and I can’t wait to have it for supper tonight!!
Made it and loved it! Going to add some cranberry and nuts next time!
Hi!
Can I make this a day early, in other words is it as delicious the next day?
I loved the leftovers, but if I were serving it at a dinner party for instance I’d probably make it fresh. The brussels sprouts aren’t as crisp when they’ve been refrigerated.
I made this today to bring for Thanksgiving Dinner and it is AMAZING!!! It will be a huge hit at our Thanksgiving dinner, we have Vegetarians and a few relatives with health restrictions (low sodium/potassium). Instead of roasting the brussels sprouts in olive oil and garlic salt, I had some Garlic infused Grapeseed Oil (we have someone who can have very little sodium)
[…] or if you’ve never tried it you should, here is one of an almost dozen recipes that I love: Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts. Or you can substitute roasted broccoli for brussels sprouts (which I did for my […]
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