- Preheat oven to 350 degrees.
- Cut squash and sweet potato into small 1-2 inch pieces. There’s no need to peel either of these ingredients—the skin gets soft when cooked. Make sure to scrub the skin thoroughly with water and a vegetable scrubber.
- Place chopped ingredients in a bowl and coat with 1 tablespoon of olive oil and salt and pepper to taste.
- Evenly spread squash and sweet potato on a baking pan and bake in the oven for 30-40 minutes or until tender.
- While squash and sweet potatoes are baking, chop Brussels sprouts into thin slices.
- Cover sliced Brussels sprouts with 1 tablespoon of olive oil and salt and pepper. Add walnuts to Brussels sprout mixture and stir.
- Evenly spread Brussels sprouts onto a baking sheet or casserole dish. After the squash have cooked for about 15 minutes, add Brussels sprouts to oven and cook everything for another 15 minutes.
- While everything is in the oven, begin cooking the quinoa. Combine quinoa and broth in sauce pan and bring to a boil. Once boiling, cover and reduce heat to low. Simmer for about 15 minutes.
- Once squash and sweet potatoes are tender and Brussels sprouts are getting golden brown, take out of the oven. Combine squash, sweet potatoes, Brussels sprouts, and cooked quinoa in one bowl. Add dried cranberries to the final dish and stir.
- Enjoy your seasonal autumnal dish!
Natalie Rizzo is a Dietetic Intern at Teachers College, Columbia University, a Veggiecation certified Nutrition Educator, and a Nutrition blogger. Natalie believes in living a healthy and active lifestyle, which shows in her writing about nutrition info, fitness tips, and healthy recipe creations. Check out Natalie’s blog at www.nutritionalanatalie.com and follow Natalie on Twitter @Nutritionalanat.