Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts is a delicious vegetarian side dish that pairs with most any meal!
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.
Albanese gummy worms on sale for $.99/bag? Don’t mind if I do.
Prosciutto for a pre-dinner snack? Well of course.
Holiday M&Ms? Better stock up!
Recently I made a beeline for a healthier list buster – shaved brussels sprouts, which I use in Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts!
Fresh and Healthy Vegetarian Side
Brussels sprouts are one of my very favorite foods, but they’re kind of a pain to prep. Trim the ends, cut in half, peel off the outer leaves, and repeat x100. Pre-shredded sprouts are such a time saver, and help to get this healthy vegetarian side dish on the table quickly.
Fluffy quinoa combines with caramelized butternut squash, roasty-toasty shaved brussels sprouts, creamy parmesan cheese, and crunchy pepitas in one fab little side dish.
There’s only 3 main ingredients, and they each cook in about the same amount of time. I’ll show you!
Step 1: Make the Quinoa
Start with quinoa which, like my other rices/small-cut pastas, I store in a large 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!
Add the quinoa to boiling vegetable or chicken broth then cover the pot, turn the heat down to low, and simmer until the quinoa is tender, 12-15 minutes.
Fluff with a fork then set aside.
Step 2: Roast the Brussels Sprouts
Meanwhile, spread a 9oz bag pre shredded brussels spouts onto a foil-lined baking sheet then toss with extra virgin olive oil, garlic salt, and pepper, and then roast at 375 degrees for 15 minutes or until golden brown.
Step 3: Caramelize the Butternut Squash
While the sprouts are roasting, get to work caramelizing 1/2″ butternut squash cubes. Here’s how to cube a butternut squash >>
Melt butter with 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, stirring often.
Step 4: Combine
Add the cooked quinoa, roasted brussels sprouts, and caramelized butternut squash to a bowl with freshly grated parmesan cheese and pepitas then toss to combine.
Scoop onto plates, top with more parmesan cheese if desired, then serve. I hope you love this tasty little vegetarian side – enjoy!
Quinoa with Caramelized Butternut Squash and Roasted Brussels Sprouts
Equipment
Ingredients
- 1 cup quinoa
- 1-1/2 cups vegetable or chicken broth
- 9 oz shaved brussels sprouts
- 1 Tablespoon extra virgin olive oil
- garlic salt and pepper
- 2 Tablespoons butter or vegan butter
- 2 cups 1/2" cubed butternut squash
- 1-1/2 Tablespoons brown sugar
- 1/3 cup freshly grated parmesan cheese, plus more for topping
- 1/4 cup pepitas
Directions
- Bring chicken broth to a boil in a small saucepan then add quinoa. Place a lid on top then turn heat down to low and simmer until tender, 12-15 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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!!
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
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.
oh my goodness this looks so good and filling.
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!
This dish just screams fall – I love the addition of the pepitas for some crunchy goodness. Great recipe, Kristin!
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!
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!
YUM!
Looks so delicious and something I routinely can make since I always have those ingredients on hand.
This looks so tasty and perfect for this time of year. Can’t wait to enjoy this soon :)
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!
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!!