Here’s an easy dinner using fall vegetables and creamy queso fresco. This makes a great meal prep dish that reheats easily on a weekday!
Ingredients
- 16 oz. Brussel sprouts, quartered
- 1 small butternut squash, peeled & cubed (about 2 cups)
- 1 tbs. Olive oil
- 1 tsp. Ground cumin
- 1 tsp. Garlic powder
- 2 tsp. Salt
- 2 tsp. Black pepper
- 1 handful of kale, course stems removed
- 2 tbs. Chopped parsley
- 1/4 c. Pepitas (pumpkin seeds)
- 1/3 c. Rizo Bros. Queso Fresco
Preheat oven to 400 degrees.
Place the butternut squash & brussel sprouts on a lines baking sheet. Drizzle lightly with olive oil & toss with the seasonings to coat the vegetables. Spread them out with the brussel sprouts cut side down as much as possible.
Bake for 10 minutes then give the pan a shake & turn the vegetables. Return to the oven another 10 minutes.
Next toss the kale in a very small amount of oil & season with salt a
& pepper. Add the kale to the baking sheet and cook about 3-5 minutes.
I added a brown rice-quinoa to my dinner bowls so if you’re adding grains, prepare them so they are ready along with the vegetables.
To serve, arrange all ingredients in a serving bowl & add crumbled queso fresco & pepitas. That creamy cheese & crunch from the pumpkin seeds is just the right touch!
