These portable and nutritious gluten-free, vegetarian baked butternut squash quinoa cakes with oats and brussels sprouts deliver a healthy dose of protein, fat, and vegetables with every bite! The inspiration for this recipe came from what I think is the star of the dish – butternut squash. I’m obsessed with all varieties of winter squashes, and luckily, my baby shares my palate. I recalled the time (can’t remember where) when I had this epic butternut squash and brussels sprouts quinoa salad, and I thought I’d turn it into a cake form!
For the veggies, I roasted 1 medium butternut squash and about 2 cups of brussels sprouts to enjoy throughout the week! I set aside some (bc the recipe calls for 1/2 cup each) of the veggies to make these cakes. That way, you do the work once and enjoy it in different ways. And because roasting intensifies the flavor, it makes these cakes even more divine! Feel free to swap out with whatever veggies you have on hand or prefer! This recipe will work just fine. I would recommend adding some sort of starchy vegetables, though (e.g. sweet potatoes, acorn squash, potatoes, etc.).
Texturally, these cakes are crispy and slightly chewy. My 10 month old baby absolutely loved them and seemed to have fun exploring the diff flavors and textures in his mouth! Hope this is a hit with your family as well!
- 1 cup cooked quinoa (I used tricolor but you can use any kind - see note)
- ½ cup old-fashioned rolled oats, ground into flour
- ½ cup roughly chopped roasted butternut squash
- ½ cup roasted chopped brussels sprouts
- ¼ cup raw walnuts, finely chopped
- 1 tsp dried oregano
- 2 tbs finely chopped apricots
- 2 eggs, whisked
- 3 Tbs parmesan (can omit if extra mindful of baby’s sodium intake)
- Preheat oven at 400F.
- For the veggies, cut butternut squash into ½ in. cubes and brussels sprouts into halves. Toss with a bit of oil and roast in the oven for 20-30 min, until tender. You need ½ cup each of chopped veggies (see note)
- Combine vegetables with rest of the ingredients thoroughly. Shape into ¼ cup patties. Working with wet hands will help. Bake 10 minutes, flip and bake for an addition 5-10 minutes until firm.
For the veggies: Check the oven periodically as you may need to take out the brussels sprouts earlier. Can use a food processor or blender to chop the roasted vegetables. I like to use my manual food processor so I can prep while baby naps. I kept the butternut squash a bit on the chunkier side rather than mashing completely for texture. Save the rest of the roasted veggies to enjoy throughout the week!