Vegetable Harvest Bowl

Main Dish, Side Dish Vegetable Gluten-Free, Vegetarian Kitchen Gatherings, Thanksgiving, Valentine’s Day

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.

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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

Directions

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