I made this dish for a party ahead of time, and was able to serve it later at room temperature which was a big time saver. If you don’t want it to be vegan, you can add some shaved Parmesan cheese. Being able to take advantage of just pulled Brussels sprout stalks in the wintertime is always great.
Peel, seed and cut up one large (or buy packaged cubed) butternut squash.
1 Brussel sprout stalk or you can purchase about a pound, cut each one in half
1 large red onion, sliced
4 cups of vegetable stock
4 cups of apple cider
1/4 cup of apple cider vinegar
1 TBSP Maple syrup
1/2 cup of chopped almonds
1/4 cup of extra-virgin olive oil
3/4 cup of parsley, chopped
3 sprigs of rosemary, chopped
Preheat the over to 425. Toss the butternut squash, Brussel sprouts, rosemary, red onion, salt and pepper with 3 TBSPs of olive oil. Transfer to a baking sheet and roast about 20 to 30 minutes or until tender. If the Brussel sprouts cook sooner, remove them. You want them tender and browned but not burnt. But if you make sure the squash is cut into small enough cubes it should cook evenly.
Next add the vegetable stock, apple cider and 1 TBSP of salt to a medium saucepan. Bring it to a boil, skimming any foam that may rise to the top. Add the two cups of quinoa and reduce heat to low, about 15 to 20 minutes, but check after 12 minutes to see if it’s tender and most of the liquid has absorbed. Add to a large bowl or casserole dish and combine with the roasted veggies. As your dish begins to cool make the vinaigrette. Whisk the apple cider vinegar with the maple syrup, olive oil and salt and pepper to taste. Pour over the quinoa and veggies and add the chopped parsley and almonds. Combine well. Optionally, top with saved parmesan. This should serve 10 as a main dish. Half the recipe if you’d like a smaller portion.