Vegetable Harvest Bowl - acorn squash bowl filled with brussels sprouts
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With Thanksgiving fast approaching, we teamed up to create a vegetable-based dish that has great flavor and color. With a touch of sweetness, these acorn squash bowls are simple to make and pair well with any traditional Thanksgiving plate. Serve as a main or side dish, this healthy and delicious recipe is sure to have all your guests wanting seconds.

Vegetable Harvest Bowl - acorn squash bowl filled with brussels sprouts

Author: Bobby Lozano & Heather Anzallo

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INGREDIENTS
  • 2 acorn squash
  • 1 Tbsp butter
  • 2 1/2 Tbsp Dizzy Pig Wonder Bird Poultry Seasoning
  • 16 oz brussels sprouts
  • 1/4 cup olive oil
  • 1 cup Craisins dried cranberries
  • 1 cup pecans
  • 1/4 cup goat cheese
INSTRUCTIONS
  • Preheat the oven to 375°F if you plan on roasting the acorn squash in the oven
  • Halve each acorn squash, scoop out the seeds, and place cut side up on a lightly greased baking sheet or microwave safe plate
  • Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning
  • Microwave the acorn squash on high for 10 minutes, or roast in the pre-heated oven for about 35 minutes, until squash is fork tender
  • Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl
  • Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine
  • Sauté the brussels sprouts on high heat for 10 minutes
  • Add the Craisins and sauté for another minute
  • Add the pecans and sauté for an additional 2 minutes
  • Scoop half of the acorn squash off the sides of the skin and press into the bottom
  • Fill each acorn squash half with the brussels sprouts mixture
  • Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side
  • Halve each acorn squash and scoop out the seeds

    Halve each acorn squash and scoop out the seeds

  • Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning

    Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning

  • Microwave the acorn squash on high for 10 minutes, or roast in the oven for about 35 minutes, until squash is fork tender

    Microwave the acorn squash on high for 10 minutes, or roast in the oven for about 35 minutes, until squash is fork tender

  • Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl

    Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl

  • Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine

    Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine

  • Sauté the brussels sprouts on high heat for 10 minutes. Add Craisins and sauté for another minute, then add pecans and sauté for an additional 2 minutes

    Sauté the brussels sprouts on high heat for 10 minutes. Add Craisins and sauté for another minute, then add pecans and sauté for an additional 2 minutes

  • Scoop half of the acorn squash off the sides of the skin…

    Scoop half of the acorn squash off the sides of the skin…

  • …and press into the bottom

    …and press into the bottom

  • Fill each acorn squash half with the brussels sprouts mixture

    Fill each acorn squash half with the brussels sprouts mixture

  • Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side

    Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side