Name: Acorn squash and Brussel sprout side dish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 14 oz acorn squash (1/2 squash, approx, 400g unpeeled, 10oz/280g peeled and deseeded weight); 8 oz Brussel sprouts (225g, approx 6 1/2oz/180g peeled weight); 1/2 red onion; 1/4 tsp salt; 3 tbsp olive oil (divided); 1/4 cup pecans (30g); 1 tsp maple syrup; 1 tbsp lemon juice; 1 tsp pomegranate molasses (pomegranate syrup); 2 tbsp pomegranate seeds

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.

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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.

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.

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.

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

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5 from 1 vote