Wednesday, November 6, 2013

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)


  • 1 lb cubed butternut squash
  • 3/4 lb brussels sprouts, trimmed and halved
  • 1/2 cup dried red or rainbow quinoa
  • 1 cup water
  • 1/3 cup chopped walnuts
  • 1/4 cup dried currants
  • 1/4 cup grated Truffle Pecorino (or Parmesan)
  • 1/3 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • Salt & pepper


-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.

1 comment:

  1. I will be making this tonight for my wife and me. Looks amazing!