Adapted from The New York Times Recipes for Health
1 1/2 LBS butternut squash
1 LB brussels sprouts
2 TBS extra virgin olive oil
1 Bunch scallions, sliced thin
2 Garlic cloves, minced
Salt and fresh ground pepper
2 TSP paprika
2 TBS tomato paste, dissolved in 1/4 cup water
1 cup cooked red quinoa
Poached eggs for serving (optional)
I love breakfast for dinner, so while browsing through the Times yesterday this recipe caught my eye. Not only is this dish a nice departure from the usual, but it's also healthy! I also just happened to find perfect brussels sprouts in the market. The original recipe calls for black rice, which I couldn't find, so I'm using red quinoa instead. This would make for a fabulous brunch dish too.
Preheat the oven to 425 degrees. Dice squash into 1/2 inch pieces. Cover a baking sheet with foil, and lightly oil. Bake 30 to 40 minutes until fork tender. Remove from the heat,and set aside.
While the squash is in the oven, trim bottoms of the brussels sprouts and cut into quarters.
Heat the oil over medium-high in a large, heavy skillet. Add the brussels sprouts. Cook until just tender and the edges are light brown, about five minutes. Add salt to taste, and stir in the scallions and garlic. Stir together for a few minutes until fragrant. Add the squash. Cook, stirring often, until the squash has caramelized lightly, about 10 minutes. Season with salt and pepper, and stir in the paprika and dissolved tomato paste. Continue to cook, stirring, until the liquid has evaporated and tomato paste has caramelized, about five minutes. Stir in the quinoa. Heat through, and serve with a poached egg if desired.