Butternut squash quinoa with brussels sprouts

We recently had a promotion event for our Winter CSA. At the end I was lucky enough to go home with the leftovers!

I decided roasted butternut squash and brussels sprouts would compliment each other well.
I typically use sweet potatoes instead of butternut squash because I find them so much easier to prepare, but I wasn't going to pass up enjoying this beautiful squash.

I Preheat the oven to 400 degrees.

So I cut the squash in half, peeled each section, and chopped. The bottom portion has the seeds, so I just scooped those out before chopping.

I added the chopped squash to a non-stick cookie sheet and left room for the brussels sprouts.

I know most people cringe at the thought of eating brussels sprouts, but they are so good roasted!
To prepare the brussels sprouts I chop off the bottom, remove the outer leaves and chop in half. I lightly coat them with olive oil and add to the cookie sheet with the butternut squash. They won't need as long to roast as the squash.

 

Roast the veggies at 400 degrees for 45 minutes. The brussels sprouts may be done as early as 30 minutes. Keep an eye on them and turn all the veggies after 20 minutes. You will know when the squash and brussels sprouts are done because they will be nice and brown.

While the veggies were cooking I cooked up some quinoa:
bring 3 cups of water to boil, add 1 1/2 cups quinoa and simmer until all the water is absorbed ~15 minutes.

I top the quinoa with olive oil and red wine vinegar to taste.
Once the veggies are done add the squash to the quinoa, top with some grated parmesan and serve the brussels sprouts on the side.

Enjoy!