Little kitchen shortcuts like a package of pre-cut butternut squash or storebought hummus give you a head-start on dinner and it’s a-ok to bask in these wins. Roast the squash alongside parsnips, red onions, and Brussels sprouts for a winter veggie medley that pairs well with any grain you like. Here, quick-cooking quinoa keeps this meal speedy, but this winter grain bowl would be just as fulfilling served with farro, millet, barley, or brown rice. Pro tip: Preheating your baking sheet before adding the cut vegetables promotes that crave-worthy caramelization.
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Ingredients
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1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes
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4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)
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8 oz. Brussels sprouts, trimmed and quartered lengthwise
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1 small red onion
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1/4 cup plus 2 Tbsp. olive oil, divided
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2 tsp. kosher salt, divided
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1 cup quinoa
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3 cups fresh baby spinach
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1 Tbsp. white balsamic or apple cider vinegar
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1 tsp. Dijon mustard
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1/2 cup hummus
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