Vegetable Harvest Bowl

from Dizzy Pig

Ingredients

  • 2 acorn squash

  • 1 Tbsp butter

  • 2 1/2 Tbsp Dizzy Pig Wonder Bird Poultry Seasoning

  • 16 oz brussels sprouts

  • 1/4 cup olive oil

  • 1 cup Craisins dried cranberries

  • 1 cup pecans

  • 1/4 cup goat cheese

Instructions

  • Preheat the oven to 375°F if you plan on roasting the acorn squash in the oven

  • Halve each acorn squash, scoop out the seeds, and place cut side up on a lightly greased baking sheet or microwave safe plate

  • Put 1/4 Tbsp of butter onto each half and lightly season with Wonder Bird seasoning

  • Microwave the acorn squash on high for 10 minutes, or roast in the pre-heated oven for about 35 minutes, until squash is fork tender

  • Trim the bottom off the brussels sprouts. Then cut each into half and place into a medium sized mixing bowl

  • Add 1/4 cup of olive oil and 2 Tbsp of Wonder Bird seasoning to the brussel sprouts and toss to combine

  • Sauté the brussels sprouts on high heat for 10 minutes

  • Add the Craisins and sauté for another minute

  • Add the pecans and sauté for an additional 2 minutes

  • Scoop half of the acorn squash off the sides of the skin and press into the bottom

  • Fill each acorn squash half with the brussels sprouts mixture

  • Top each acorn squash bowl with crumbled goat cheese, and serve the remaining brussels sprouts mixture on the side