Maple-spice roasted squash with Brussels sprouts, pecans and cranberries

Prep Time 30 minutes
Cook Time 20 minutes
Servings 2-4 servings
This is the perfect plate to make a gourmet centerpiece at your next holiday dinner. It's also pretty as a picture, with shades of red, orange and green, adding a festive touch to every plate. At Prana, we love simple, tasty recipes that are shared between family and friends. And this plate is proof that even veggie-centric recipes can delicious, nutritious, fun and filling.
When we're around the table, we're not just eating, we're sharing quality time, teaching and learning from each other. Family meals are the perfect time to share new recipes with our nearest and dearest, try new things, and, of course, to have a good time together! Enjoy it!

How it's made


  • 1 acorn squash, about 580 grams
  • 3 tablespoons of vegetable oil
  • ½ tablespoon of maple syrup
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • Sea salt and ground pepper
  • 2 green onions
  • 8 Brussels sprouts
  • 1/3 cup of
  • 3 tablespoons of


  1. Preheat the oven to 350°F.
  2. Cover a large baking sheet with parchment paper.
  3. Cut the squash in 2, remove the seeds, and cut each half into slices.
  4. In a large bowl, sprinkle the slices of squash with the oil and maple syrup, and add the spices. Season generously with salt and pepper. Mix well with your hands, making sure the squash is well-coated. Spread the squash on the baking sheet and bake for 20 minutes.
  5. While the squash is cooking, finely mince the green onions and pluck the leaves from the Brussels sprouts.
  6. In a small frying pan, roast the pecans for a few minutes. Set aside in a small bowl. In the same pan, heat a drizzle of olive oil, add the leaves from the Brussels sprouts, season with salt and pepper, and brown for several minutes. Once browned, add the cranberries and roasted pecans, and continue to cook for a minute more.
  7. Once the squash is cooked and golden brown, place on a serving platter, sprinkle with the Brussels sprouts mixture and garnish with green onions. Serve and enjoy!
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.