For some reason, it seems to be the simple recipes that have the longest titles.  This one is one of my new favorites.  I made it earlier in the morning, so I could take advantage of the morning sunlight for photos, and found myself stuffing spoonfuls of it in my mouth while I photographed it.  It should have been too early for flavors like brussels sprouts and blue cheese, but it was so delicious I couldn’t help myself!!

I have seen a prepped and chopped butternut squash at the store, which would be a fabulous cheat in this recipe.

Although I think there is little that beats a meal in 10 minutes, 20 isn’t too shabby, and totally worth it for this one.  Plus it doubles as a breakfast?  Just kidding.  Unless you are crazy, like me.  It’s ok, this is a judge-free zone.

Health highlight of butternut squash:  Butternut squash is a rich source vitamin A (in the form of carotenoids) which is heart healthy, good for your vision, and good for your skin!  Butternut squash is also an excellent source of vitamin C and other potent antioxidants.  It is anti-inflammatory, high in fiber, potassium, and vitamin B6, and folate.  These nutrients can help stabilize blood sugar, support your nervous system, and promote bone health.

Warm Butternut Squash and Quinoa Salad (with Balsamic Blue Cheese Dressing)
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups cooked Quinoa (1 ¼ cup quinoa cooked with 1 cup water)
  • 1 Butternut Squash (peel, remove the squish and seeds, and dice)
  • 1 (9oz) container Brussels Sprouts (trim the bottom and quarter)
  • Olive Oil Spray I like this Oil Sprayer
  • ¼ cup Balsamic Vinegar
  • 2 ounces (about ½ cup crumbles) Blue Cheese
  • 2 tablespoons EV Olive Oil
  • Salt and Pepper (to taste)
  1. Preheat the oven to 450
  2. Place the butternut squash on a cookie sheet, and the brussels on another cookie sheet
  3. Spray with olive oil
  4. Roast for about 15 minutes, or until the squash in tender and the brussels are crisp and browned
  5. In a jar add the dressing ingredients
  6. Shake well until the cheese is mostly dissolved into the dressing
  7. In a large bowl add the quinoa, but nut squash and brussels
  8. Pour the dressing over and toss to coat
  9. Taste and add salt and pepper to your liking
  10. Serve warm (it’s also great cold!)
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