Roasted Brussels Sprouts and Acorn Squash with Cranberries

By Abby Henry Singh November 9, 2017Recipes, Sides

What goes better with a Thanksgiving turkey than Brussels sprouts, squash, and cranberries? Brussels sprouts contain powerful phytochemicals, specifically isothiocyanates and sulforaphane, which can help fight against and prevent cancer. Acorn squash has vitamin C, vitamin A, and folic acid. Cranberries contribute antioxidants to boost the dish’s nutrition content.


1 medium acorn squash

1 pound of fresh Brussels sprouts

2 tablespoons olive oil

2 tablespoons maple syrup

½ teaspoon salt

¼ teaspoon black pepper

3/4 cup dried cranberries


Preheat oven to 375°F. Cut squash lengthwise into quarters; remove and discard seeds. Cut each quarter crosswise into ½ inch slices; discard the ends. Trim and halve Brussels sprouts.

Place squash and Brussels sprouts in a large bowl. Drizzle with olive oil and maple syrup, sprinkle with salt and pepper, and then toss to coat.

Transfer to a foil-lined baking pan and place in the oven. Roast for 20 minutes, remove from the oven to stir, and add cranberries.

Place the baking tray back in the oven for another 10-15 minutes. Allow to cool before serving.


Recipe from the Lipscomb University Senior Students in the Didactic Program in Dietetics.

Abby Henry Singh

Author Abby Henry Singh

Manger Content, Outreach, and Outcomes Abby Henry Singh is a native of Sevierville, Tennessee, and a graduate of Belmont University with a bachelor’s degree in English and history. She has been a member of PearlPoint Cancer Support for over 5 years. Previously, Singh was the Program and Outreach Manger for the Lupus Foundation of America, Mid-South Chapter where she worked to raise disease awareness and support those diagnosed with the disease through educational programs. She is a member of Alpha Gamma Delta sorority and the Belmont English alumni book club.

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