SQUASH & QUINOA PILAF

MAKES 6 TO 8 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1¼ HOURS

1 butternut squash, peeled and chopped (about 1.3 kg) ¼ cup olive oil 450 g large brussels sprouts, thinly sliced 1 cup rainbow quinoa, rinsed 2 tbsp white miso paste 1 tbsp liquid honey 1 tbsp lemon zest 2 tbsp lemon juice ¼ tsp pepper ¼ cup cold water ½ cup packed fresh parsley ½ cup roasted unsalted almonds, coarsely chopped ⅓ cup pepitas, toasted ⅓ cup minced red onion ¼ cup dried cranberries

Preheat oven to 400°F. Line large baking sheet with parchment paper. Toss squash with 2 tbsp of the oil; arrange in single layer on prepared pan. Roast squash until tender, about 20 minutes. Add brussels sprouts to pan; roast for 5 minutes.

In saucepan of boiling water, cook quinoa according to package directions.

Meanwhile, in bowl, whisk together miso paste, honey, lemon zest, lemon juice and pepper until smooth. Whisk in remaining oil and water until combined.

In large bowl, gently toss together squash mixture, quinoa, miso paste mixture, parsley, almonds, pepitas, red onion and cranberries.

PER EACH OF 8 SERVINGS about 295 cal, 8 g pro, 13 g total fat (2 g sat. fat), 41 g carb (9 g dietary fibre, 10 g sugar), 0 mg chol, 187 mg sodium, 799 mg potassium. % RDI: 10% calcium, 26% iron, 157% vit A, 108% vit C, 45% folate.