We’re calling this the Harvest Bowl. It includes the wonderful abundance available in the fall such as winter squash, brussel sprouts, dried cranberries, and pumpkins seeds. We used acorn squash in this recipe but any winter squash may be used. We roasted the squash and brussel sprouts in butternut squash seed oil and finished the dish with it, along with the Neapolitan herb dark balsamic vinegar. It makes a great side dish or a main meal.
What you’ll need:
2 cups Brown Rice, cooked
2 cups Quinoa, cooked
2 pounds Brussels Sprouts, cut in half
1 Acorn Squash, cut and cleaned with skin
Roasted Pumpkin Seeds
1/4 cup Dried Cranberries + 2 tablespoons for sprinkling
2 tablespoons Butternut Squash Seed Oil + more for drizzling
Neapolitan Herb Balsamic Vinegar for drizzling
Preheat oven to 400°. On a large baking sheet, add brussels sprouts on one side of the sheet and the squash on the other side. Add butternut squash seed oil and sea salt and then mix until well coated. Roast it in the oven for about 30 minutes. In a large bowl, mix together brown rice, quinoa, brussels sprouts, and dried cranberries. Add salt to taste. Lay the roasted squash around and on top of the mixture. Sprinkle on the pumpkin seeds and cranberries. Drizzle with butternut squash seed oil or roasted pumpkin seed oil and Neaopolitan herb balsamic.