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.
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
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 :)
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!
SO GOOD! I caramelized some onions with the squash. Delicious!
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!
I added fresh cranberries to the last couple minutes of the squash and it turned out great!
I made this last nite and had it again for lunch today. Thank you so much….you rock!
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!
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!
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!
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!
Those cubes of butternut squash that are slightly caramelized look so tasty!
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