10/31/2024
Hope you've enjoyed Recipe Wednesday! Saturday will be our last market outside! Swing by and stock up! Thank you for making this a terrific season!
Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta 🎃🥕🧀🍯
This hearty dish blends the earthy taste of roasted vegetables with the sweetness of honey and cranberries, topped with creamy feta for a satisfying contrast. The roasted butternut squash pairs perfectly with Brussels sprouts, beets, and carrots, balancing sweet and savory flavors for a cozy meal anytime. 🌿
Ingredients: For the Squash:
1 large butternut squash, halved and seeds removed 🎃
2 tablespoons olive oil 🫒
2 tablespoons honey 🍯
Salt and pepper, to taste 🧂
For the Filling:
1 cup Brussels sprouts, halved 🥬
1 medium beet, peeled and diced 🥬
2 carrots, peeled and sliced 🥕
½ cup dried cranberries 🍇
2 tablespoons olive oil 🫒
Salt and pepper, to taste 🧂
For the Topping:
½ cup crumbled feta cheese 🧀
2 tablespoons honey 🍯
Fresh parsley, chopped, for garnish 🌿
Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush the butternut squash halves with olive oil, season with salt and pepper, then drizzle with honey. Place cut-side down on the baking sheet and roast for 40-45 minutes until tender. Set aside when done.
While the squash is roasting, toss the Brussels sprouts, beets, and carrots with olive oil, salt, and pepper. Spread them out on another baking sheet and roast for 25-30 minutes, stirring halfway through until tender and caramelized. Stir in the dried cranberries once roasted.
Flip the roasted squash halves over and stuff each cavity with the roasted vegetables. Top with crumbled feta and drizzle with honey. Garnish with chopped parsley for a vibrant finish.
Serve this sweet and savory roasted butternut squash as a cozy main course or a flavorful side dish. The mix of creamy feta, sweet cranberries, and roasted veggies offers a delightful balance of textures and tastes! 🍯🎃🥕