Description
A simple, wholesome one-pan meal featuring roasted butternut squash, Brussels sprouts, quinoa, and a creamy roasted garlic sauce. Perfect for cozy, healthy dinners with minimal cleanup.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 1 pound Brussels sprouts, trimmed and halved
- 1 medium red onion, sliced into wedges
- 1 cup quinoa, rinsed
- 2 heads whole garlic, halved horizontally
- 3 tablespoons extra virgin olive oil, divided
- 3–4 sprigs fresh thyme, leaves stripped
- Salt and pepper, to taste
- 1/2 cup plain Greek yogurt (full-fat recommended; substitute with dairy-free coconut or cashew yogurt for vegan)
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Prepare the garlic: Slice the tops off the whole heads of garlic to expose the cloves. Drizzle with about 1 tablespoon olive oil, wrap loosely in foil, and roast for about 30 minutes until soft and fragrant. Set aside to cool slightly.
- While the garlic roasts, peel and cube the butternut squash into roughly 1-inch pieces. Trim and halve the Brussels sprouts. Slice the red onion into wedges.
- Toss the butternut squash, Brussels sprouts, and red onion in a large mixing bowl with 2 tablespoons olive oil, fresh thyme leaves, salt, and pepper.
- Spread the veggies evenly in a single layer on the prepared baking sheet. Roast for about 25 minutes, tossing halfway through, until golden and caramelized.
- While the veggies roast, cook the quinoa: Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a small pot, bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Let rest covered for 5 minutes, then fluff with a fork.
- Make the creamy roasted garlic sauce: Once garlic is cool enough to handle, squeeze the soft cloves into a small food processor or blender. Add 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon maple syrup, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
- Assemble the harvest bowl by combining the roasted veggies and cooked quinoa in a large bowl or on plates. Drizzle generously with the creamy roasted garlic sauce. Optionally, garnish with fresh thyme leaves or chopped nuts for crunch.
Notes
Keep an eye on the veggies after 20 minutes to avoid charring. Toss gently to prevent breaking the squash. The creamy roasted garlic sauce can be made up to 3 days ahead and stored in the fridge. For vegan variation, substitute Greek yogurt with coconut or cashew-based yogurt. Quinoa can be swapped with farro, millet, or brown rice. Add toasted nuts or protein like roasted chickpeas or grilled chicken for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 375
- Sugar: 7
- Sodium: 250
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
Keywords: one pan meal, harvest bowl, roasted vegetables, creamy garlic sauce, healthy dinner, quinoa bowl, vegetarian, gluten-free