Ingredients

The following ingredients have 4 Servings
  • 1 medium acorn squash
  • 12 small Brussels sprouts
  • 2 tbsp olive oil, (extra virgin)
  • 2 tbsp honey
  • 1 tbsp Balsamic vinegar
  • 1/2 cup fresh cranberries
  • salt and pepper to taste

Instruction

  • Preheat oven to 375°F. 
  • Wash the squash. Slice off the stem end and the tip. Cut in half from stem to tip and remove the seeds. Place the halves cut side down on a cutting board and using a Chef's knife, clice squash into 1/2 to 3/4 inch thick slices.
  • Combine olive oil, honey and Balsamic vinegar. Toss with squash slices and Brussels sprouts in a large bowl.
  • Transfer to a baking sheet and roast for 15 - 20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time.
  • Sprinkle with salt and pepper and serve immediately.