Honey Nut Squash & Shredded Brussels Warm Grain Bowls

1. Preheat the oven to 400°F (200°C) and prepare a baking sheet.
2. Add the honey nut squash, cut into small pieces, to the baking sheet. Toss with olive oil and sea salt until evenly coated.
3. Roast the squash for 25-30 minutes, or until tender and lightly browned. Remove from oven and let cool for a few minutes.
4. In the meantime, prepare the rest of the mix-ins. Finely chop the apple and kale (the author notes this makes it easier to digest). If using whole Brussels sprouts, halve them and pulse in a food processor until shredded.
5. For the Dijon hummus dressing, whisk together hummus (garlic variety recommended), Dijon mustard, apple cider vinegar, and water until smooth and creamy. Adjust the amount of water based on your desired consistency.
6. Assemble the bowls: In a large bowl, combine the cooked quinoa, roasted squash, chopped kale, shredded Brussels sprouts, diced apple, feta cheese (or vegan/goat cheese alternative, or omit), sunflower seeds, and pickled red onions.
7. Pour the Dijon hummus dressing over the ingredients. Toss everything very well using salad tongs until evenly coated.
8. Enjoy immediately or store in the fridge for up to a week. The bowls can be served hot or cold; for dinner, the author suggests reheating on the stovetop.