1 1/2lbs.butternut squash, peeled, seeded, and cut into 1/2 inch cubes
1lb.Brussels sprouts, trimmed and cut in half
1pinchfreshly ground black pepper
2cupsred or white quinoa
1/3cuppumpkin seeds, roasted
1bunchItalian parsley, chopped
1shallot, finely chopped
2Tbsp.apple cider vinegar
1tsp.maple syrup, honey, or agave nectar
Preheat oven to 400˚ F.
Peel squash and remove seeds. Chop squash into ½-inch cubes; set aside.
Wash and trim Brussels sprouts and cut in half. Toss squash and Brussels sprouts with 2 Tbsp. olive oil, then salt and pepper to taste. Spread in a single layer on a baking sheet and roast until tender, about 20 minutes.
Meanwhile, rinse quinoa in a fine-meshed strainer. Place in medium saucepan or rice cooker and add 3 cups water. Cover, bring to a boil and let simmer for 10 minutes. Turn off heat and let quinoa stand covered for another 10 minutes.
To prepare dressing: in a small bowl, stir together shallot and vinegar. Let stand for 10 minutes. Add remaining ingredients and mix well.
Once squash and Brussels sprouts are roasted, quinoa is cooked, and dressing is prepared, combine quinoa and dressing in a large bowl, then add squash, Brussels sprouts, roasted pumpkin seeds, and chopped parsley. Gently stir to combine and serve.