Butternut Squash, Cauliflower, and Brussels Sprout Casserole


  • 1 bag of frozen organic cauliflower

  • 2 cups of chopped butternut squash

  • 2 cups of chopped brussels sprouts

  • 1/4 cup of chopped white onion

  • 1 tbsp of powdered garlic

  • 1 tbsp of seasoned salt

  • 1 tsp of nutmet

  • 2 tsp of paprika

  • 2 tbsp of avocado oil

  • 1/2 cup of cooked quinoa

Heat oven to 400 degrees. If you haven’t cooked your quinoa, heat a medium sized pot with water and cook. Drain and set aside. While the quinoa is cooking or after it’s done chop up all of the vegetables. In a casserole dish pour all of the veggies in and top with avocado oil and all of the spices. Toss the veggies until the are coated. Put in the oven for 40 minutes. Stir the veggies halfway through cooking. When there is only 8 minutes left on the clock pour the quinoa into the veggies and stir until it is well mixed in. Pull from the oven and serve with apple cider to really get into the fall mood!

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