Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 1 lb (450g) Brussels sprouts, trimmed and halved
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup quinoa (180g), rinsed
  • 2 cups vegetable broth (480ml)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons apple cider vinegar (30ml)
  • 2 tablespoons maple syrup (30ml)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon salt (1.25ml)
  • 1/8 teaspoon black pepper (0.625ml)
  • 1/2 cup (50g) pecans, toasted
  • 1/4 cup (40g) dried cranberries

Instructions:

  1. Preheat oven to 400°F (200°C). Toss butternut squash, Brussels sprouts, and red onion with olive oil, thyme, salt, and pepper. Spread in a single layer on the baking sheet.
  2. Roast for 30-35 minutes, or until tender and slightly caramelized, flipping halfway through.
  3. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked. Fluff with a fork.
  4. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  5. Divide cooked quinoa among four bowls. Top with roasted vegetables, toasted pecans, and dried cranberries. Drizzle with Maple-Dijon Vinaigrette.
  6. Serve Immediately. Enjoy your autumn harvest bowl!