INGREDIENTS
2 cups
1/2 inch cubed butternut squash
9 oz
Brussels sprouts
2
scant cups Vegetable or chicken broth
1 cup
Quinoa
1 1/2 tbsp
Brown sugar
1
Garlic salt & pepper
1 tbsp
Olive oil, extra virgin
1/4 cup
Pepitas
2 tbsp
Butter
1/3 cup
Parmesan cheese, grated