Caramelized butternut squash and roasted brussel sprouts in quinoa

Servings: 2-3

Ingredients:

• 1 cup butternut squash, cubed (mine were frozen)
• 2 cups of brussel sprouts, halved
• 1/2 cup quinoa, rinsed
• 1 large shallot, chopped
• 1 garlic clove, minced
• 1 cup vegetable or chicken broth 
• 2 tsp olive oil
• salt and pepper
• 2 tsp brown sugar
• 1/2 tsp butter (replace with all coconut oil, if desired)
• 1/2 tsp coconut oil 
• 1/4 cup shaved parmesan cheese 

Directions:

1. Preheat oven to 375 degrees. Boil broth and add the rinsed quinoa to the water, lower the heat, and cover for about 20 minutes (until it becomes fluffy). 
   
2. Line a baking sheet with foil. Add brussel sprouts, shallots, garlic, olive oil, salt, and pepper and mix for all brussel sprouts to get coated evenly. Roast in the oven for about 15 minutes.
   
3. While the quinoa and brussel sprouts are cooking, heat a skillet with the butter, coconut oil, and brown sugar. Once melted, add the cubed butternut squash and sauté for about 15 minutes (until soft and a golden color).
   
4. Before removing brussel sprouts, sprinkle some parmesan cheese on top and keep it in the oven (keep some cheese for the end). After 5 minutes and cheese melted, remove from oven. 
   
5. Once everything is done cooking, mix all together and add remaining cheese. 
   
6. Enjoy!!