Gatherings Gluten-Free Kitchen Main Dish Side Dish Squash Thanksgiving Valentine's Day Vegetable Vegetarian

Vegetable Harvest Bowl

By Bobby Lozano & Jeather Anzallo

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.


Print Recipe
  • 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


  1. Preheat the oven to 375°F if you plan on roasting the acorn squash in the oven
  2. Halve each acorn squash, scoop out the seeds, and place cut side up on a lightly greased baking sheet or microwave safe plate
  3. Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning
  4. 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
  5. Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl
  6. Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine
  7. Sauté the brussels sprouts on high heat for 10 minutes
  8. Add the Craisins and sauté for another minute
  9. Add the pecans and sauté for an additional 2 minutes
  10. Scoop half of the acorn squash off the sides of the skin and press into the bottom
  11. Fill each acorn squash half with the brussels sprouts mixture
  12. Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side