Butternut Brussels Sprout Quinoa

Hi, my name is Natalie and I am a squash hoarder.  Currently on my kitchen counter I have two massive butternuts, a little baby butternut, a little acorn, a freckled spaghetti, and a very large kobocha.  Whatever. Judge me all you want but once you try this recipe, you’ll be in love too.  I wanted to call this recipe “Rainbow Quinoa with Caramelized Butternut Squash, Roasted Brussels Sprouts, Toasted Pepitas, and Parmesan.”  But then you’d never read it.  So I slimmed down the name to Butternut Brussels Sprout Quinoa without skimping out on any of the yummy ingredients.


This time of year, we’re all seeking warm, hearty comfort food.  But that does’t mean we have to load up on mashed potatoes and butter, or sodium-rich fat-ladened soups, or all the dinner rolls we can force down our gullet.  Sure, this dish is a little heavy on the carbs.  But it’s packed with tons of healthy nutrients from the brussels and squash, protein in the quinoa and pepitas (AKA pumpkin seeds), and a good helping of healthy fats!

Oh. And it’s delicious.


Caramelizing the butternut squash in the pan brings out its natural sweetness.  And don’t even get me started on roasted brussels sprouts.  I have to hide the pan out of sight while I prep the rest of the dish or no joke, I WILL eat them all.  Last time, I nearly melted my face off trying to get my hands on those crispy little nuggets.


My favorite part about this dish is how BOMB the leftovers are.  Seriously, hot or cold, my lunchbox practically shouts to be opened all day with this inside!

Straight from my lunch box with some tempeh!

Straight from my lunch box with some tempeh!



If you time this dish right (and do your prep on Sunday!), you can cook all of the separate parts simultaneously and it makes a quick week-night dinner!  But either way, this dish is sure to please.  Consider taking it as a side to your next fall event- maybe even Thanksgiving!  Enjoy!

Butternut Brussels Sprout Quinoa

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 6 Servings

One of my favorite fall recipes, this dish stands well on its own or makes a fabulous side dish! Try it for your next fall get together or pack it for a week's lunches!


  • 1 lb brussel sprouts, cleaned and shredded (or sub 2 bags pre-shredded)
  • 1 medium butternut squash, peeled and 1/2' cubed (about 4-6 cups)
  • 1 cup dry rainbow quinoa
  • 2 cups vegetable broth
  • 2 Tbs maple syrup or brown sugar
  • 2 Tbs olive oil, divided
  • 1/3 cup pepitas
  • 1/3 cup parmesan (optional- omit for vegan option)
  • Salt and pepper


  1. Cook quinoa in broth according to package directions (about 15 minutes), set aside.
  2. Pre-heat over to 400F, toss brussel sprouts with 1 Tbs olive oil and season with salt and pepper.
  3. Roast brussel sprouts for 10-15 minutes until browned and slightly crispy.
  4. Meanwhile, heat a large cast-iron skillet over medium heat.
  5. Heat 1 Tbs olive oil in pan and add cubed squash and maple syrup.
  6. Sautee for 15 minutes, tossing occasionally until golden on all sides.
  7. (I sometimes set the lid/ a baking sheet over the pan to be sure the squash is cooked through.)
  8. Add cooked quinoa, brussel sprouts, squash, pepitas, and parmesan to a large bowl and toss to combine.
  9. Season with salt and pepper to taste, enjoy!

Basic Overnight Oats

EEK! It’s been over three weeks since I posted anything on here! While I don’t think I have enough followers to be missed, I certainly missed blogging.  Cooking, playing with the camera, and writing about it seems to have a very serious calming effect on me.  Meaning, instead of skimping on it when school is in full-swing I should probably be making more time for it… Oops.  But anyways, it’s fall!!  Yay for pumpkin everything!  JK- I’m very selective about my pumpkin-flavored foods.  I may be one of the few members of my demographic (*cough* 20-something white girl *cough*) who doesn’t love a good PSL- Pumpkin Spice Latte. But there are places I like to sneak pumpkin in- like in my Basic Overnight Oats!  Check it out!


Baby food? Or mashed bananas? 🙂

Pumpkin Overnight Oats

See… Snuck a lil pumpkin in there!



This semester has been by far my most hectic yet.  Phew.  It’s exhausting.  However…. I just got the absolutelyfantasticallysuperduperwonderful news that I can graduate in the spring!  Earlier than I expected!  WOO!  One of the few things that has been keeping me sane is prepping my breakfast the night before.  That way, I don’t have to cook in the morning.  Duh.  Just duh.  And these oats are SO easy!  Below, I have listed by bare-bones basic recipe but the add-in options are endless.  And since it’s fall, you know I stirred in some pumpkin.  Here are a few possible add-in combos for inspiration:

Optional Add-ins:
Basic Recipe plus…
–    ⅓ cup pumpkin puree + ½ tsp. pumpkin pie spice
–    10 blueberries + 3 diced strawberries
–    ¼ apple, peeled and diced + ½ tsp. cinnamon
–    Spoonful of almond (or other nut) butter
–    Sliced bananas
–    Maple syrup or honey
–    Hemp seeds
–    Chopped nuts
–    Raisins/ dried fruit
–    Cacao powder
–    Shredded coconut
–    Shredded carrot or zucchini (seriously!)
–    ⅓ cup Greek yogurt

As you can see, the possibilities are endless!  Also, in my original recipe I list protein powder because it’s an easy way to get vegetarian protein and it helps me feel fuller longer, but it’s absolutely not necessary if you don’t have or don’t like to use powder.

The basic, no-frills variety. My go-to.

The basic, no-frills variety. My go-to.

So there ya go!  No more excuses for skipping breakfast or stopping for a McMuffin!  Trust me- if I have time to make this at night, so do you! Enjoy!

Basic Overnight Oats

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

With only 4 necessary ingredients and an endless amount of optional add-ins, these oats will get you out the door in a flash in the morning!


  • 1/2 banana
  • 1/3 cup rolled oats (not quick!)
  • 1/2 cup almond milk
  • 1 Tbs. chia seeds
  • 1 Tbs. ground flax seeds (optional)
  • 1/2 scoop vanilla/ unflavored protein powder (optional)


  1. Place the banana in a jar or tupperware container and mash with a fork
  2. Add remaining ingredients and any optional ingredients, stirring well
  3. Let sit in refrigerator overnight
  4. Enjoy cold or lightly heated in microwave!