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.
- 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)
- Preheat the oven to 450
- Place the butternut squash on a cookie sheet, and the brussels on another cookie sheet
- Spray with olive oil
- Roast for about 15 minutes, or until the squash in tender and the brussels are crisp and browned
- In a jar add the dressing ingredients
- Shake well until the cheese is mostly dissolved into the dressing
- In a large bowl add the quinoa, but nut squash and brussels
- Pour the dressing over and toss to coat
- Taste and add salt and pepper to your liking
- Serve warm (it’s also great cold!)