I’m a sucker for advertising.

It’s funny to me because I work in marketing, so I’m not a stranger to the ways in which brands sell to consumers. But I’m still a sucker. Banana Republic, in particular, has really tapped into the best way to get me into their store. Just send me an email that says, “Hey, you haven’t been here in awhile and we miss you! Come back!”

Well, ok! I’d love to! And suddenly I’m scrapping my plans for an afternoon run (wholesome, healthy, FREE) and driving to the store. They miss me! I have to go!

Everyone wins though, because I’ll stop off at the grocery store too, and get food for our dinner. Along with something I saw a commercial for that I now most definitely need to have.

What You Need:

• 3 cups Brussels sprouts, stems chopped off and sliced into quarters
• 1 acorn squash, halved with seeds removed
• 1 cup dry wild rice
• 1/2 cup chopped walnuts
• 1/2 cup chopped dried cranberries
• 2 tbsp dijon mustard
• 1/4 cup coconut oil, melted
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp crushed red pepper

What You Do:

Preheat oven to 375F

Place the acorn squash halves face down on a baking sheet lined with foil and bake for about 30 minutes or until the skins begin to brown and pucker.

Simultaneously, cook the wild rice according to package directions. It usually takes about 45 minutes so it’s good to start it early so it can cook while you prepare the rest of the meal.

While the squash and rice cook, place the Brussels sprouts, walnuts and cranberries in a large dutch oven or casserole dish, mixing well.

In a small mixing bowl, whisk together the remaining ingredients (mustard through crushed red pepper) and set aside.

When the squash is done, gently remove the skins by peeling them off (you may find it easier to flip the squash right side up and scoop out the flesh).

Fold the squash into the Brussels sprouts mixture.

Pour the mustard sauce over the entire dish and bake, covered, for 20-30 minutes or until the Brussels sprouts are soft. Some may have leaves that dry out or slightly blacken – this just means they’re done.

Serve over the rice and enjoy!