Prep your ingredients by trimming and halving the Brussels sprouts, peeling and cubing the potatoes, and halving the acorn squashes. Cook the quinoa if you haven't already, and chop your nuts and vegetables for the stuffing.

Preheat your oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 25–30 minutes, or until golden and tender.

Place the acorn squash halves cut-side down on another baking sheet and roast for about 30–35 minutes until fork-tender.

Mix cooked quinoa with chopped nuts, cinnamon, and salt. After the acorn squash is ready, fill each half with the quinoa mixture and bake for an additional 10 minutes to heat through.

In a skillet, sauté the diced onion and sliced mushrooms over medium heat until softened. Sprinkle flour over the mixture, stir, and slowly add vegetable broth while whisking to avoid lumps. Simmer for 10 minutes until thickened, seasoning with salt and pepper.

In a large pot, bring cubed potatoes to a boil in salted water. Cook for about 15–20 minutes until fork-tender. Drain, return to pot, and mash with vegan butter and plant-based milk, seasoning with salt and pepper.

In a pan, sauté diced vegetables until tender, then combine with cubed bread and dried herbs in a large bowl. Moisten with vegetable broth, transfer to a baking dish, cover with foil, and bake at 350°F (175°C) for 30 minutes.

In a saucepan, combine fresh cranberries, sugar, and water. Cook over medium heat, stirring occasionally until bubbling and cranberries burst, about 10–15 minutes.

For the pumpkin pie, combine pumpkin puree, coconut milk, sugar, and pumpkin spice in a mixing bowl until smooth. Pour into a vegan pie crust and bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for another 30–35 minutes until set.