Acorn Squash & Pork Chops Sheet Pan Dinner

We are loving this acorn squash and pork chops sheet pan dinner with cranberries and a honey sage vinaigrette that is ready in 30 minutes. It sounds like a lot but it is actually incredibly easy. Loaded with flavors and gluten and dairy-free.

The holidays had us busy but I committed to being healthy now and not waiting until January for resolutions.  This means homemade dinners every night so I can use the leftovers for the next day’s lunches. 

Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

This post may include affiliate links. Please read my disclosure policy.

Having made many variations of this, it was Mr. Peel who suggested turning the seasonings into a dressing we drizzle over at the end. 

The vinaigrette is full of flavor but is quick to whip up while the sheet pan is in the oven.  The festive look makes me think we could serve this New Year's Eve and everyone would think I spent all day on it. Hmmmmm.... That may just be a good idea.

🧾Ingredients

• Bone-In Pork Chops-  (about 3/4 to 1 inch thick)
• Acorn Squash- While we love all types of squash, I really love any kind that doesn't involve peeling. The irony of our blog name is not lost on me. Which is why I chose acorn squash for this recipe. Alternatively, you can use delicate squash as a substitute.
• Onion- Red, yellow, or white onions all work. Leeks too.
• Cranberries- The cranberries add tartness and a bright splash of color. Fresh or frozen, don't use sweetened dried cranberries.
• Seasonings- Dried sage, kosher salt, and black pepper

Honey Sage Vinaigrette

• Orange- Fresh is best but a little OJ is a fine substitute.
• Honey
• EVOO
• Apple cider vinegar- Champagne and red wine vinegar work as well.
• Garlic
• Sage

But I need to let you in on a little secret, this is the PERFECT dressing to use the Fermented Garlic Honey hiding your cabinet in place of the raw garlic and regular honey.  Truly life-changing!

⏲️Instructions

The key to any sheet pan dinner is to keep the veggies and meat cut proportionality. Look at your pork chops, if they are smaller or larger than what the recipe calls for adjust your slice on the squash and onion to ensure even cooking.

While the veggies and meat are roasting I make up the vinaigrette.  Halfway through roasting we turn the chops and throw in our fresh cranberries.

Drizzle on the honey vinaigrette and serve.

🥗Pork Dinners

Let us know what you thought of the recipe in the comments, we hope you enjoy this easy festive dish. And save one of our other great pork dinners to make next week!

Vietnamese Grilled Lemongrass Pork

Restuarant style gilled Vietnamese lemongrass pork is bursting with chargrilled BBQ flavor, the perfect mix of sweet and savory. Served with the classic Nuoc Cham dipping sauce.

Check out this recipe

Pork Roast with Apples

Easy cider braised pork roast with apples and onions. Gluten and dairy free.

Check out this recipe

If you try this recipe, be sure to post a photo on Instagram with #peelwithzeal! Follow Peel with Zeal on Pinterest, Instagram, or Facebook for the latest posts.

Print Recipe

5 from 2 votes

Acorn Squash & Pork Chops with Cranberries

Simple pork and squash sheet pan dinner finished with a honey sage vinaigrette that is both filling and healthy. Perfect for a cold night when you are short on daylight and time.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: Acorn Squash, Cranberries, Dairy Free, Gluten Free, One Pot, Pork Chops, Sheet Pan

Servings: 4 servings

Ingredients

• 2 tbsp coconut oil, melted, divided
• 4 bone-in pork chops (about 3/4 to 1 inch thick)
• 1/2 tsp dried sage
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 sm acorn squash (about 2 lbs), cut into 3/4" half moons
• 1 large onion, cut into 1/2" slices
• 1.5 cups cranberries

Honey Sage Vinaigrette

• 1/2 med orange, juiced and zest
• 1 clove garlic, minced
• 1 tbsp fresh sage, mined
• 1 tsp honey
• 1 tbsp apple cider vinegar
• 3 tbsp extra virgin olive oil

Instructions

Sheet Pan Assembly

• Preheat oven to 400 F
• Brush pork chops with half of the melted oil and sprinkle with dried sage, salt and black pepper
  
• Toss squash and onions with remaining oil on extra large sheet pan
  
• Add pork chops to the sheet pan and place in oven, bake for 10 minutes
  
• Flip pork chops and toss cranberries with the squash and onion mixture, return to over
  
• Bake an additional 10 minutes or until pork chops reach a minimum temperature of 145F and squash is easily pierced with a fork
  
• Move pork chops to plates, drizzle vinaigrette over vegetables and serve

Honey Sage Vinaigrette

• Combine all ingredients into mason jar, shake until well combined
  

Notes

1. If your pork chops are not as crispy as you like, remove the vegetables and return pan to oven to broil 2 minutes per side
2. If you don't have a full size sheet pan, divided between two half pans and rotate racks halfway through.
3. AIP Compliant: Omit black pepper