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.
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
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Halve each acorn squash and scoop out the seeds
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Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning
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Microwave the acorn squash on high for 10 minutes, or roast in the oven for about 35 minutes, until squash is fork tender
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Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl
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Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine
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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
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Scoop half of the acorn squash off the sides of the skin…
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…and press into the bottom
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Fill each acorn squash half with the brussels sprouts mixture
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Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side