I made this recipe last week and couldn’t wait to share it with all of you, but between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it! Consider it a belated Christmas present from me to you 😉
This dish is filled with scrumptious winter vegetables, roasted with tons of flavor and a super healthy way to end 2013 and begin 2014! It’s gluten free and easily made vegan!
- 2 acorn squash
- 3 tbsp olive oil (divided)
- 3 cups brussels sprouts (quartered)
- 3 cloves garlic (minced)
- ¼ cup pancetta (diced)
- ½ cup fresh cranberries
- 2 tbsp balsamic vinegar
- ½ tsp kosher salt
- ½ tsp black pepper
Preheat oven to 350°.
Slice the acorn squash in half.
De-seed and brush the insides with a tablespoon of olive oil.
Place cut side down on a baking sheet.
Place in the oven to roast for 30 minutes.
On another baking sheet, place a “basket” of foil. Spread the brussels sprouts in an even layer on the foil.
Add the garlic, pancetta and cranberries. Drizzle with the additional 2 tablespoons of Enzo Olive Oil and balsamic vinegar. Sprinkle the salt and pepper on top.
Place in the oven with the squash for 20-25 minutes.
Fill each half of squash with the roasted brussels sprouts and serve.
You could serve a half acorn squash as a side dish or do what I did and eat the whole squash as a meal. There is so much flavor in this dish, whether eaten as a side, a meal, a lunch or a dinner, it is sure to be a taste bud pleaser 🙂
This is an such an easy dish to make during the week, only about 10 minutes prep, 30 minutes in the oven and voila, healthy flavor town awaits you!
♣ Vegetarian Option: Omit the pancetta to make this recipe vegetarian (and vegan!)
♦ Gluten Free Option: This recipe is gluten free.