Cranberry Brussels Sprout Stuffed Acorn Squash

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Brussels sprouts are roasted with cranberries and pancetta then stuffed in squash for the perfect gluten free, winter stuffed acorn squash recipe!

Brussels Sprout Stuffed Acorn Squash

I made this recipe last week and couldn’t wait to share it with all of you! 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!

Cranberry Brussels Sprouts Stuffed Acorn Squash

This dish is filled with scrumptious winter vegetables, roasted with tons of flavor and a super healthy way to end the year and start the new year!

It’s gluten free and easily made vegan!

Brussels Sprout Stuffed Acorn Squash Ingredients

Stuffed Acorn Squash Ingredients

  • 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

Stuffed Acorn Squash Instructions

Preheat oven to 350°F.

Slice the acorn squash in half.

Roasting Acorn Squash

Remove the seeds and brush the insides of the acorn squash with a tablespoon of olive oil.

Roasting Acorn Squash

Place cut side down on a baking sheet.

Roasting Acorn Squash

Place in the oven to roast for 30 minutes.

On another baking sheet, lined with foil. Spread the brussels sprouts in an even layer on the foil.

Roasting Brussels Sprouts

Add the garlic, pancetta and cranberries. Drizzle with the additional 2 tablespoons olive oil and balsamic vinegar. Sprinkle the salt and pepper on top.

Roasting Cranberry Pancetta Brussels Sprouts

Place in the oven with the squash for 20-25 minutes.

Roasted Brussels Sprouts

Fill each half of squash with the roasted brussels sprouts and serve.

Gluten Free Stuffed Acorn Squash

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!

Winter Vegetable Stuffed Acorn Squash

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!

Stuffed Acorn Squash Recipe

Brussels Sprout Stuffed Acorn Squash
5 from 1 vote
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Cranberry Brussels Sprout Stuffed Acorn Squash

Brussels sprouts are roasted with cranberries and pancetta then stuffed in squash for the perfect gluten free, winter stuffed acorn squash recipe!

Course Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 227 kcal
Author Whitney Bond

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F.

  2. Slice the acorn squash in half.
  3. Remove the seeds and brush the insides of the acorn squash with 1 tbsp olive oil.

  4. Place cut side down on a baking sheet.
  5. Place in the oven to roast for 30 minutes.
  6. On another baking sheet, lined with foil, spread the brussels sprouts out in an even layer

  7. Add the garlic, pancetta and cranberries.
  8. Drizzle with the additional 2 tablespoons of olive oil and the balsamic vinegar.

  9. Sprinkle the salt and pepper on top.
  10. Place in the oven with the squash for 20-25 minutes.
  11. Fill each half of squash with the roasted brussels sprouts and serve.

Recipe Notes

Vegetarian Option: Omit the pancetta to make this recipe vegetarian, and vegan!