by | Dec 19, 2014 | 11 comments

Are you surprised by how quickly the holiday season arrived this year?  I sure am!  The time between Thanksgiving and Christmas flashed by in an instant … I’m squeezing clients in left and right, finishing up year-end financials, working on January projects, and haven’t even thought about cooking a Christmas dinner!  OK, I don’t actually have to plan a Christmas dinner (thanks to my mother-in-law!), but if you do have to plan one, and you’re still looking for something healthy but festive to put on the table … well, you’re in luck. holiday brussels sprout and acorn squash bake

I won’t beat around the bush here, because we’re all busy.  Just know that this dish is loaded with antioxidants and fiber, and is a great way to ensure you get some good nutrition on your plate, even in the season of indulgence.  I hope you enjoy!


Holiday Brussels Sprout and Acorn Squash Bake

by Megan Lyons

Prep Time: 60

Cook Time: 50

Keywords: bake side gluten-free nut-free soy-free vegetarian vegetables brussels sprouts squash Christmas

Ingredients (8 servings)

  • 30 Brussels sprouts
  • 1 acorn squash
  • 1 cup fresh cranberries
  • 1 apple (I used Gala, any kind is fine)
  • 1/2 onion (yellow or white)

For the dressing

  • 4 Tbsp. olive oil
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. honey
  • salt and pepper, to taste (I used about 1 tsp. of each)


Preheat oven to 400 degrees.

Poke 3 holes in your acorn squash (so it doesn’t explode) and microwave 2-3 minutes, or until soft enough to cut.

Slice squash in half, remove seeds and pulp, and place face down on a baking sheet sprayed with olive oil. Bake for 30 minutes. It should be softening, but you’ll be cooking it again, so it doesn’t need to be cooked all the way through.

Meanwhile, remove outer layers of Brussels sprouts, and quarter each sprout.

Dice apple into small, bite-sized pieces, and slice onion.

When squash is cool enough to handle, peel and dice into bite-sized pieces.

Toss Brussels sprouts, onion, apple, squash and cranberries together in a large bowl.

In a separate bowl, whisk together dressing ingredients.

Pour dressing over sprouts mixture, and toss to combine.

Bake in a large casserole dish (sprayed with cooking spray or olive oil) for 40 minutes, or until the top is beginning to brown slightly.


Note: each serving will have 144 calories, 7g fat, 19g carbs, and 2g protein.

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brussels sprout and acorn squash bake

By the way, you may have noticed that last year I did a Christmas Cranberry-Orange Brussels Sprouts dish.  What can I say – I love the idea of the green Brussels sprouts and the red cranberries for Christmas!  The dishes are fairly similar, but the squash in today’s recipe makes it a bit heartier and more warming.  Let me know which one you like best!

So tell me in the comments … What’s your favorite way to get in vegetables at a holiday meal?



    Good for you – disconnecting like that. It’s so good for you (and for your loved ones, too!).This tofu looks wonderful. I can almost hear it crackle.Bookmarking this to try soon.

  2. Carina

    This sounds so good!!!

  3. Michael Anderson

    Favorite way to get veggies in? Load up meals with veggies! Totally not into ‘sneaking’ as I have said … c’mon, we’re adults here! haha

    Love this recipe, might have to give it a try!

    I have made two different stuffed acorn squash recipes in the last two weeks – one a vegan meal, the other where the stuffing was more like a healthier variant on the traditional Polish stuffed cabbage of my youth. 🙂 Both went very well!

    • Megan Lyons

      I know you’re not into sneaking, Michael, but a dish called “Brussels Sprout and Acorn Squash Bake” is not exactly sneaking – they’re front and center here! I love stuffed acorn squash too 🙂

  4. Gary

    Meg – Bring your apron! Just because you and Kevin are spending the Holidays with us in Tampa Bay (and we can’t wait for your arrival) does not mean that we won’t put you to work in the kitchen.

    • Megan Lyons

      I had so much fun helping out in the kitchen over Christmas, Gary! Although you’ve really developed yourself into a great healthy cook!

  5. Laura @ Sprint 2 the Table

    I could eat brussels sprouts every day for the rest of my life and be perfectly happy. Last night I had them with pomegranate and pecans. Mmmmm…

    • Megan Lyons

      Mmm, me too! Pomegranate and pecans sounds like a great combo!

  6. Susie @ SuzLyfe

    Mmmm I think I would put fennel in there too!

    • Megan Lyons

      Good idea! Roasted fennel is delish!



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Hi! I'm Megan Lyons,

the voice behind The Lyons’ Share. I love all things health, wellness, and fitness-related, and I hope to share some of my passion with you. Thanks for stopping by!
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