Ingredients:

2 C butternut squash
2 C Brussels sprouts
1 T avocado oil
1 C fresh or frozen cranberries (not dried)
½ C pepitas (raw or toasted)
1 C quinoa 
1 ¾ C water
salt & pepper to taste

Directions:

1. Preheat oven to 400° 
2. Dice butternut squash ½” cubes and halve brussels sprouts.  Drizzle with avocado oil, salt, and pepper. 
3. Bake for ~25-30 min, stir or shake pan halfway through.
4. Rinse quinoa well in a fine-mesh strainer.  Cook on the stovetop with 1 ¾ C water ~15 min.  Do not stir, leave the lid on.  Remove from heat and place paper towel between pot and lid, let sit for few minutes before fluffing with a fork.
5. Remove veggies from the oven but use the same hot sheet pan to heat cranberries for ~3-5 minutes (if frozen, you do not need to defrost first). 
6. Arrange veggies, cranberries, and pepitas over the base of quinoa. 
7. Finish with balsamic or tahini drizzle.

Notes:

Can sub any veggies or other nuts and seeds for pepitas. Also great with avocado or topped with grilled chicken