Honey Balsamic Roasted Acorn Squash and Brussels Sprouts
This honey balsamic roasted acorn squash makes a tasty, colourful side dish for any fall or winter dinner. Takes less than 30 min. Great for holiday meals!
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 ½ to ¾ 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.
Notes
Garnish with thyme sprigs, parsley or other fresh herbs before serving, if you like.