Cranberry Brussels Sprout Stuffed Acorn Squash

By GuidingVegan

Ingredients

• 2 acorn squash, cut in half and deseeded
• 3 tbsp EVOO (divided)
• 3 cups brussels sprouts (quartered)
• 3 cloves garlic (minced)
• 1/4 cup mushroom "bacon" diced and uncooked
• 1/2 cup fresh cranberries
• 2 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• Mushroom bacon
• 1 TB olive oil
• 1/4 tsp salt
• 3/4 tsp liquid smoke
• 1 tsp sesame oil
• 1/2 tsp smoked paprika (optional)
• 2 cups shiitake mushroom caps, sliced thinly

Details

Servings 1
Preparation time 10mins
Cooking time 40mins
Adapted from littleleopardbook.com

Preparation

Step 1

Preheat oven to 350°.

Rub squash with EVOO, salt and pepper

Place cut side down on a baking sheet.

Place in the oven to roast for 30 minutes.

Spread the brussels sprouts in an even layer.

Add the garlic, mushroom bacon and cranberries. Drizzle with the additional 2 tablespoons of EVOO and balsamic vinegar. Sprinkle the salt and pepper on top.

Place in the oven along with the squash for 20-25 minutes.

*Mushroom bacon


Combine all of the ingredients except for the sliced shiitake into a shallow glass pyrex or bowl. Whisk to combine.

Add in the sliced shiitake, and stir gently to combine. Allow to marinate for 20 minutes to an hour.