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 has been one of my favorite recipes for years and I still love it!
That warms my heart to hear – it’s still a favorite of ours too!
This was amazing! The kids loved it! It made an amazing light lunch! Will keep this recipe!
Thrilled to hear it, Isty! Thank you so much for your feedback and recipe rating!
Absolutely delicious recipe. We didn’t have luck with carmelizing the butternut squash on the stovetop the first time, but doing so in the oven works fantastic.
I’m so glad you loved the dish, Melanie! Thank you for your feedback and recipe rating !:)
I found this recipe on Pinterest, and I’m so glad I tried it! I had a small bag of frozen, steamable Brussels sprouts, so I fixed them in the microwave, cut them in half, sprayed them with olive oil spray, sprinkled them with garlic salt and pepper, then did the oven thing as written. They didn’t crisp up much as fresh would have, but they did a little. I also used toasted pine nuts in place of pumpkin seeds. My brother grilled some chicken and it was a great dinner!! This is definitely a keeper recipe!
Hi, I found this recipe searching butternut squash recipes. I just wanted to say it looks and sounds amazing? I also wanted to ask if there’s any substitutes for the olive oil, dairy, and sugar. The reasons for asking are; I can’t eat dairy, I don’t do well on processed sugars because it makes my ADD/ADHD worse, and did you know olive oil becomes Toxic used cooking at high heat? Thanks for posting this, I have been looking for some new and easy recipes?
This was great, made even better by adding butter fried sage leaves.
I just made this for a “Friendsgiving” dinner and it was a hit! My friend’s hubby even said that her husband enjoyed it – and he doesn’t even like brussels sprouts. :) I will be making this again!
I just made this, I know, late to the game….but it was so delicious I couldn’t not post to tell you that! Way to go as always.
My friend and I just made this recipe tonight. We added extra squash and sprouts. It was a delicious, easy, one-bowl meal!
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)
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.
Made it and loved it! Going to add some cranberry and nuts next time!
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!!