• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Caroline's Cooking
  • Recipe Index
    • Breakfast and Brunch Recipes
    • Appetizer/Starter
    • Main dishes
      • 30 minute meals
      • Seafood recipes
      • vegetarian meals
    • Side dishes
    • Lunch
    • Cracker and bread recipes
    • Snack recipes
    • Desserts
    • Drinks recipes
  • International Recipes
  • Seasonal recipes
    • Spring Recipes
    • Summer Recipes
    • Fall Recipes
    • Winter Recipes
    • Holiday Recipes
  • Travel
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • International Recipes
  • Seasonal recipes
  • Travel
  • Subscribe
  • ×

    Home » Side dishes » Acorn squash and Brussel sprout side dish

    Acorn squash and Brussel sprout side dish

    November 6, 2016 by Caroline's Cooking

    • Share
    • Tweet
    • Reddit
    • Yummly
    • Mix

    This acorn squash and Brussel sprout side dish is topped with candied pecans, pomegranate and a tasty dressing. Perfect as a holiday side, and healthy too.

    acorn squash and Brussel sprout side dish

    Jump to Recipe

    This post may contain affiliate links, where we earn from qualifying purchases. See more details in the policy page.

    There are a few sides that are pretty much always going to be on our table, with cranberry sauce being at the top of the list, but I do mix things up as well. Recently, I've been playing around with trying something new. This acorn squash and Brussel sprout side dish is so easy and tasty, with a wonderful sweet-savory mix, I wish I'd made it sooner.

    This acorn squash & Brussel sprout side dish is topped with candied pecans, pomegranate and a tasty dressing. Perfect as a holiday side, healthy too. (vegan, gluten-free)

    The Holiday side checklist

    While I do like trying new sides, I still kind of have a few criteria I tend to stick to. I love things that are roasted, so they will always be higher up in my list. Seasonal vegetables, such as roots, are perfect for this time of year so any excuse to build them in is good.

    A little sweet and savory combined is also something that feels so fitting for the Holiday season (as I have included previously in my rutabaga, bacon and date stuffing and Jerusalem artichoke and persimmon stuffing).

    This acorn squash and Brussel sprout side dish (or Brussels sprouts, as they're more commonly known in the US) has all of that and more. It's a tasty combination of roasted vegetables, nuts, pomegranate and a delicious dressing. Plus, it has the added bonuses of being gluten free and vegan so it's a dish that can be enjoyed by almost everyone.

    making acorn squash and Brussel sprout side dish

    How to make this side dish

    This acorn squash and Brussel sprout side dish is also easy to make. After preparing the squash, onion and Brussel sprouts, you roast them with a little salt and olive oil.

    Meanwhile, make your quick and healthy candied pecans by dry-frying the pecans then adding the maple syrup.Toss and tip them out and allow them to cool while you whisk up the dressing and pop the pomegranate seeds from the shell. Once the vegetables are ready, toss everything together and serve.

    This acorn squash and Brussel sprout side dish is a lovely mixture of flavors and textures. It's colorful and full of the flavors of the season. One of the best things for me, though, is it's a lot lighter, and healthier, than so many traditional sides and works for so many diets. This is a dish you'll be glad to add to your table, whether for Thanksgiving or any meal you like. Give it a try, and enjoy.

    acorn squash and Brussel sprout side dish

    Try these other seasonal sides:

    • Butternut squash wild rice salad with cranberries and fennel
    • Fennel, prune and pork stuffing
    • Green lentil salad with roasted Brussels sprout and grapes
    • Plus get more Holiday recipes in the archives.
    acorn squash and Brussel sprout side dish
    Print Recipe
    5 from 1 vote

    Acorn squash and Brussel sprout side dish

    A simple combination of ingredients that's full of flavor and textures.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: American
    Servings: 4
    Calories: 221kcal
    Author: Caroline's Cooking
    SaveSaved!

    Ingredients

    • 14 oz acorn squash ½ squash, approx, 400g unpeeled, 10oz/280g peeled and deseeded weight
    • 8 oz Brussel sprouts 225g, approx 6 ½oz/180g peeled weight
    • ½ red onion
    • ¼ tsp salt
    • 3 tbsp olive oil divided
    • ¼ cup pecans 30g
    • 1 tsp maple syrup
    • 1 tbsp lemon juice
    • 1 tsp pomegranate molasses pomegranate syrup
    • 2 tbsp pomegranate seeds

    Instructions

    • Preheat the oven to 400F/200C.
    • Peel and de-seed the squash and cut into roughly bite-sized pieces. Remove the ends from the Brussel sprouts and cut them in half length-wise, or in quarters if larger. Remove the outer 'leaf' from them as well. Peel and roughly chop the onion.
    • Toss the squash, sprouts and onion in 1tbsp of the oil and lay in a single layer in a baking dish/baking sheet. Sprinkle over the salt and roast for approx 30min until the squash is tender and all vegetables are just browning.
    • Meanwhile, have a piece of parchment paper ready to put the pecans on. Then toast the pecans for a couple minutes in a dry skillet/frying pan until you can start to smell their slight nuttiness. Remove from the heat and add the maple syrup. Quickly toss so all the pecans are coated then tip out onto the parchment, making sure the buts are separated. Leave to cool.
    • Whisk together the lemon juice, pomegranate syrup and remaining 2tbsp olive oil for the dressing.
    • Once the squash and sprouts have cooked, add the pecans, broken up if you prefer, pomegranate seeds and drizzle over the dressing (you may not want all of it). Best served warm.

    Nutrition

    Calories: 221kcal | Carbohydrates: 21g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 628mg | Fiber: 4g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 62.4mg | Calcium: 64mg | Iron: 1.7mg

    See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store. 

    See all the other Holiday side dishes being shared today:

    Fruity Side Dishes

    • Cranberry Apple Relish by Recipes Food and Cooking
    • Cranberry Fluff Salad by That Skinny Chick Can Bake
    • Easy Cheesy Pineapple Bake by This is How I Cook
    • Pecan Cranberry Jello Salad by Curious Cuisiniere
    • Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry

    Other Side Dishes

    • Chestnut Stuffing by Cindy’s Recipes and Writings
    • Easy Mushroom Rice Pilaf by Renee’s Kitchen Adventures
    • One Pot Macaroni and Cheese by A Mind “Full” Mom
    • Potato Dinner Rolls by The Redhead Baker
    • Sausage, Apple, and Cranberry Stuffing by Life Tastes Good

    Potato Side Dishes

    • Gingered Sweet Potatoes by Simple and Savory
    • Southern Praline Sweet Potato Casserole by The Weekend Gourmet
    • Southwestern Potato Bake by The Freshman Cook
    • Sweet Potatoes with Cumin Sage Butter by Cooking Chat
    • Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
    • Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession

    Vegetable Side Dishes

    • Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
    • Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
    • Cheesy Jalapeño Corn Casserole by Food Lust People Love
    • German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
    • Homemade Green Bean Casserole by Family Around The Table
    • Loaded Mashed Cauliflower Casserole by My Life Cookbook
    • Miso Glazed Corn by NinjaBaker.com
    • Pan Roasted Carrots with Apple Molasses by Palatable Pastime
    • Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
    • Roasted Onions with Parsley Pesto by Monica’s Table
    • Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
    • Spicy Balsamic Roasted Vegetables by Pies and Plots

    Remember to pin for later!

    This acorn squash & Brussel sprout side dish is topped with candied pecans, pomegranate and a tasty dressing. Perfect as a holiday side, healthy too. (vegan, gluten-free)

    • Share
    • Tweet
    • Reddit
    • Yummly
    • Mix

    Reader Interactions

    Comments

    1. Julie

      November 13, 2016 at 10:09 pm

      This looks so pretty and I'm sure i's delicious!

      Reply
      • Caroline's Cooking

        November 15, 2016 at 3:34 pm

        Thanks Julie, it's a lovely mix of flavors.

        Reply
    2. Renee @ReneesKitchenAdventures

      November 07, 2016 at 1:19 pm

      I love everything about this veggie dish! I think I'm going to add it to our menu this year! Thanks for hosting this event Caroline! You did an awesome job!!!

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:35 pm

        Thanks Renee, I hope you enjoy it. And no problem hosting, such a lovely collection of recipes. Thanks for your help!

        Reply
    3. Kary Squires

      November 07, 2016 at 9:54 am

      Love this, looks yummy! Will it reheat? Would like to make the day before if it will reheat.

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:31 pm

        Thanks Kary. I haven't tried re-heating and certainly wouldn't suggest doing so with it all made up, but you could probably re-heat the cooked vegetables and then add in the candied pecans (which can be made ahead and stored in a container), pomegranate and dressing last minute.

        Reply
    4. David @ CookingChat

      November 07, 2016 at 6:32 am

      5 stars
      what a perfect fall combo! reminds me I haven't made acorn squash yet this season, perhaps this is the version I need to do!

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:29 pm

        Thanks David, it is a true taste of fall - I hope you give it a try!

        Reply
    5. The Ninja Baker

      November 06, 2016 at 5:22 pm

      Very beautiful, Caroline. Thank you for sharing your recipe and hosting this wonderful side dish feast!

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:28 pm

        Thank you, and thanks for joining the event!

        Reply
    6. Kristen Chidsey

      November 06, 2016 at 2:28 pm

      Oh this is simple, yet perfect. Caroline, I am SO adding this to my menu.

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:27 pm

        Thanks Kristen, it really is. I hope you enjoy it!

        Reply
    7. Abbe@This is How I Cook

      November 06, 2016 at 1:38 pm

      What a lovely Fall dish that is perfect for Thanksgiving! Thanks for hosting!

      Reply
      • Caroline's Cooking

        November 07, 2016 at 1:26 pm

        Thanks Abbe, it's a lovely mix and yes it would be great for Thanksgiving.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Caroline's Cooking

    Welcome! I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. Most recipes are easy to make and healthier, but there are treats too!

    Read more →

    Try these popular recipes

    • Baked portobello mushrooms
    • Japanese milk bread
    • Goan fish curry
    • French lemon yogurt cake

    Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    More on Caroline's Cooking

    • About Caroline's Cooking
    • Privacy policy
    • Language and measurements

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Subscribe to the newsletter!

    Thanks - you have successfully subscribed!

    © 2014–2021