What could be better than taking a healthy squash and filling it up with an even healthier vegetable, the delicious Brussels sprout? This is one of my favourite ways to eat squash because you end up with a lovely pre-portioned side dish for your meal that’s easy to make, healthy and delicious. The chèvre is a creamy cheese that makes this dish decadent.

  • c
    acorn squash, halved and cleaned of all seeds
  • c
    2-3 tbsp.
  • c
    medium sized Brussels sprouts, washed, trimmed and halved
  • c
    1/2 cup
  • c
    2 tbsp.
    melted honey
  • c
    4 tbsp.
    chèvre cheese
  • Directions
    • 1
      Place acorn squash cut side down on a baking sheet lined with tinfoil, then add enough water so that it slightly covers the sides of the squash. You can also cook these facing up, but I find this way you end up with amazingly soft squash that hasn’t dried out in places or burnt in others. It cooks them uniformly.
    • 2
      Bake at 350 for 35-40 minutes, until they are soft.
    • 3
      While the squash is cooking, prepare your Brussel sprouts.
    • 4
      Place the butter and Brussels sprouts in a large frying pan over medium heat.
    • 5
      Fry until the sprouts are starting to brown on the outside.
    • 6
      Add in the walnuts and fry until they are toasted and the sprouts are browned and starting to crisp up.
    • 7
      Pour the melted honey over the top, stir until everything is coated.
    • 8
      Place each acorn squash on a plate.
    • 9
      Divide the sprout mixture between the four squash equally and place in the hollow of each squash.
    • 10
      Sprinkle the chèvre over the top and serve.
    • 1
      Clean out your squash the day before to speed up the process the next day! Just wrap it tightly with plastic wrap to keep it fresh and refrigerate until you cook it.


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