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4.8 from 12 votes

Stuffed Acorn Squash with Cranberries & Brussels Sprouts

Stuffed Acorn Squash, filled with roasted brussels sprouts & cranberries, is a flavorful, beautiful dish, that's also easy to make, gluten free & whole 30 approved!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 stuffed squash halves
Calories: 228 kcal
Course: Side Dish , Main Course
Cuisine: American

Ingredients

  • 2 acorn squash 1-2 lbs in size
  • 3 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 1 tsp black pepper divided
  • 3 cups Brussels sprouts halved or quartered
  • 3 cloves garlic minced
  • ¼ cup pancetta diced
  • ½ cup fresh cranberries
  • 2 tbsp balsamic vinegar

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Slice both acorn squash in half.
  3. Remove the seeds and brush the insides of the acorn squash with 1 tbsp olive oil.
  4. Sprinkle ½ tsp salt and ½ black pepper across the insides of the acorn squash.
  5. Place the squash cut side down on a foil or parchment lined baking sheet.
  6. Place in the oven to roast for 30 minutes.
  7. On another baking sheet, lined with foil, spread the brussels sprouts out in an even layer
  8. Add the garlic, pancetta and cranberries.
  9. Drizzle with the additional 2 tablespoons of olive oil and the balsamic vinegar.
  10. Sprinkle the remaining ½ tsp salt and ½ tsp black pepper on the brussels sprouts and toss everything together.
  11. Place in the oven with the squash for 20-25 minutes.
  12. Fill each half of squash with the roasted brussels sprouts and serve.

Notes

  •  
  • Vegetarian Option: Omit the pancetta to make this recipe vegetarian, and vegan.
  • Pancetta substitution: diced thick cut bacon can be used instead of the diced pancetta.
  • Cranberry substitution: dried cranberries can be substituted for fresh cranberries. They should be added to the brussels sprout filling after it's roasted. Frozen cranberries can be used in place of fresh cranberries with no change to the roasting time.

Nutrition Information

Serving 2serving Calories 228kcal (11%) Carbohydrates 32g (11%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 613mg (26%) Potassium 1033mg (30%) Fiber 6g (24%) Sugar 3g (6%) Vitamin A 1289mg (26%) Vitamin C 82mg (91%) Calcium 103mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 4stuffed squash halves

Amount Per Serving

Calories 228

% Daily Value*

Serving 2serving
Calories 228kcal 11%
Carbohydrates 32g 11%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 613mg 26%
Potassium 1033mg 22%
Fiber 6g 24%
Sugar 3g 6%
Vitamin A 1289mg 26%
Vitamin C 82mg 91%
Calcium 103mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.