Roasted Brussels Sprouts, Butternut Squash and Chicken with a Laughing Cow Cheese Sauce

Hi there! I hope you all had a happy, healthy and safe New Years- Welcome, 2014!

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Wowzers. I know I say this a lot, but my “Sunday Meal” this week was seriously good. Like, so, so good. I blame it on the Laughing Cow cheese sauce. My mom is a lover of white sauces, and while I enjoy them, they aren’t the first thing I think of when I want a “sauce” for my meal. However, when I thought about the ingredients in this meal, I realized a white sauce would be perfect.  My idea for a white sauce was amplified when I opened my fridge and saw the sun-dried tomato Laughing Cow cheese wedges she had given me. Bingo! Combining those with skim milk would be the perfect “white” sauce.

In addition to the cheese sauce, I have recently become a huge fan of dishes with Brussels Sprouts and butternut squash in them. My sister found a recipe including those veggies that we made for Thanksgiving and it was SO good. I loved roasting the two together for this meal (with onions, because onions make everything better), and am not sure why I don’t roast veggies more often. It’s so easy and such a nice thing to have around the house throughout the week.

Roasted Brussels Sprouts, Butternut Squash and Chicken with a Laughing Cow cheese sauce

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Ingredients (I didn’t measure how much I cooked, so I’m just going to list out approximates of what I used)

  • Brussels Sprouts- 1-2 cups after I chopped them up
  • Butternut Squash- 1-2 cups after I chopped it up
  • Onion- about 1 cup
  • Salt & Pepper to taste
  • Herbs/seasonings as desired
  • 2-4 TBSP EVOO
  • Quinoa- I cooked 3/4 of a cup of dried quinoa with 1.5 cups of water
  • Chicken- 1 cooked 4 small chicken breast tenders
  • Laughing Cow cheese wedges- 1 used 2 of the Mozzarella, sun-dried tomato and basil ones
  • 2-4 TBSP skim milk

Directions

1. Pre-heat oven to 375*. Cook the quinoa according to the package. While that is cooking, cut your Brussels sprouts, butternut squash and onions and place on a baking sheet. Coat with EVOO (however much you want to use), salt & pepper and herbs and seasonings. Bake for 30-40 minutes, stirring occasionally, until the squash is soft and cooked through.

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2. Prepare your chicken (I sprinkled salt, pepper and seasonings) and be ready to place that in the oven when you have about 15 minutes left on the veggies.

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3. Place the Laughing Cow wedges into a small sauce pan (how cute is this one that my mom got me? It’s so little!)- I used 2, just as an FYI. As they start to melt, add in your milk. I started with 2 tbsp. and added more in gradually as necessary. Make sure you whisk continuously so as it doesn’t burn! Once it’s thickened up a bit, remove from the stove. At this point, your quinoa should be done, so place that in a bowl, top with the roasted veggies, chicken and sauce.

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I forgot to say that I added some pumpkin seeds to the top, which provided a nice little crunch to the meal!

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As I began to eat my way through this bowl (which is also new! I got 2 for free by saving points at Shaw’s during their Rachael Ray dishware promotion), I realized how FILLING this meal was. I couldn’t believe it, but since it was all healthy/good for you foods, I kept eating 😉

If there’s one thing you make out of this recipe, please have it be the sauce… and roasted veggies!

Also, make sure you wear a fun/festive apron like this…

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Lastly, I wanted to thank my mom for this awesome Rachael Ray Garbage Bowl– it is perfect for me because I usually just use a plastic bag to collect trash as I cook (I hate making multiple trips to the trash can- interrupts my flow!), which can be wasteful. This is the best replacement, not to mention it’s pretty to keep on the counter!

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And, there you have it- a healthy, easy and delicious meal!

Questions for you: Do you like cream sauces? Brussels sprouts- love ’em or hate ’em? Do you own any Rachael Ray dishware?

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7 thoughts on “Roasted Brussels Sprouts, Butternut Squash and Chicken with a Laughing Cow Cheese Sauce

  1. Jean Brennan says:

    I will be making this soon–I love all the things especially the sprouts –I have started roasting them and they are so good. Thanks for the recipie.

  2. suzanne gagnon says:

    Hi Nick, YES! to all of your questions–being from French heritage, cream sauces are a staple in my life. I also love brussel sprouts(so sad that dad’s crop didn’t turn out this year), and I also have the Rachel Ray’s garbage bowl in red–I use it primarily for mixing, not for garbage! Love the recipe–will try it soon–in Dad’s new dutch oven. Mom

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