Step 1

Preheat oven to 400.

Step 2

Prepare the butternut squash by cutting off the ends, peeling the skin and scooping out seeds. Cut the squash in 1/2-inch pieces. Place on a sheet pan and drizzle with 2 teaspoons olive oil and season with half of the salt and pepper.

Step 3

Roast squash at 400 for 35 minutes, stirring once.

Step 4

Meanwhile, prep the Brussels sprouts and place on a second sheet pan. Season with remaining two teaspoons olive oil and remaining salt and pepper and red pepper flakes, if using.

Step 5

Roast the Brussels sprouts at 400 for 20 minutes. (I stir the squash when I add the pan of Brussels sprouts to the oven.)

Step 6

While the vegetables are roasting, cook the quinoa according to package directions. Season to taste with salt and pepper.

Step 7

Assemble the bowls: divide the quinoa, squash and Brussels sprouts among 4 bowls. Top each with 1 1/2 tablespoons dried cranberries and a drizzle of balsamic vinegar or balsamic vinaigrette. Enjoy!