As the leaves change and the air turns crisp, nothing says “cozy autumn evening” quite like this Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta. This recipe is perfect for fall gatherings, holiday feasts, or a simple yet satisfying weeknight dinner. The natural sweetness of honey-roasted butternut squash blends perfectly with the earthy flavors of roasted vegetables and tangy feta, creating a comforting dish that celebrates the best of seasonal produce. It’s a colorful, nutritious choice that appeals to both vegetarians and those seeking a hearty side or main dish.
This dish is not only a feast for the taste buds but also a beautiful centerpiece for any dinner table, with vibrant colors and rich flavors that truly capture the essence of fall.
The Story Behind Sweet and Savory Honey Roasted Butternut Squash
This recipe is inspired by the classic flavors of fall—warm, sweet, and a bit savory. Growing up, butternut squash was a family staple during the cooler months, often roasted and served alongside other hearty vegetables. This version, stuffed with Brussels sprouts, beets, and carrots, is a twist on that tradition, bringing together a variety of textures and tastes in one delightful dish. The addition of cranberries and feta adds a burst of tartness and creaminess, making this recipe a perfect balance of sweet and savory. It’s a versatile dish that feels just as appropriate for a weeknight dinner as it does on a holiday table.
Ingredients: A Delicious Mix of Flavors
Main Ingredients
- 1 large butternut squash, halved and seeds removed: The butternut squash serves as a sweet and creamy vessel for the roasted vegetable filling, with a flavor that pairs beautifully with both sweet and savory elements.
- 2 tablespoons olive oil: Helps to roast the squash and vegetables, creating a slightly crisp exterior and tender interior.
- 2 tablespoons honey: Adds a touch of sweetness to the squash, enhancing its natural caramelized flavor.
- Salt and pepper to taste: Balances the flavors and adds a bit of seasoning to both the squash and vegetables.
- 1 cup Brussels sprouts, halved: Adds a slightly bitter note and a hearty texture to the stuffing.
- 1 cup beets, peeled and diced: Brings an earthy sweetness and a vibrant red color to the mix.
- 1 cup carrots, peeled and sliced: Adds a sweet, crunchy element that complements the other vegetables.
- 1/2 cup dried cranberries: These provide a tart sweetness that contrasts with the roasted vegetables.
- 1/2 cup crumbled feta cheese: Adds a creamy, tangy flavor that balances the sweetness of the honey and cranberries.
Optional Additions
- 1 teaspoon cinnamon or nutmeg: For a warm, autumnal spice note, sprinkle over the squash before roasting.
- 1/4 cup chopped pecans or walnuts: Adds a crunchy texture to the filling, perfect for a bit of contrast.
Special Garnishes
- Fresh parsley, chopped: Adds a pop of color and a fresh, herbal finish to the dish.
- Extra drizzle of honey: For those who love a touch more sweetness, drizzle a bit more honey over the finished dish before serving.
Instructions: How to Prepare Sweet and Savory Honey Roasted Butternut Squash
Step 1: Preparation
- Preheat the Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Squash: Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil, then drizzle with 1 tablespoon of honey and season with salt and pepper.
- Roast the Squash: Place the squash halves cut side down on the prepared baking sheet. Roast for 30-40 minutes until the flesh is fork-tender and slightly caramelized around the edges.
Step 2: Mixing or Cooking
- Prepare the Vegetables: While the squash roasts, place the Brussels sprouts, beets, and carrots in a large bowl. Toss with 1 tablespoon of olive oil, salt, and pepper.
- Roast the Vegetables: Spread the vegetable mixture on another baking sheet and roast for about 20-25 minutes, stirring halfway through, until they are tender and slightly crispy on the edges.
- Combine the Filling: Once the vegetables are done, transfer them to a large bowl and mix in the dried cranberries and half of the crumbled feta.
Step 3: Assembly/Serving
- Stuff the Squash: Remove the roasted squash from the oven and let it cool slightly. Flip the halves over and carefully scoop out a bit of the flesh to create a deeper cavity for the filling (reserve the scooped flesh for soups or mashed squash).
- Add the Filling: Spoon the roasted vegetable mixture into the squash halves, packing it in gently. Sprinkle the remaining feta over the top.
- Serve Warm: Place the stuffed squash on a serving platter. Garnish with chopped parsley and a light drizzle of honey if desired. Serve warm.
Customizing Your Sweet and Savory Honey Roasted Butternut Squash
Flavor Variations
- Add a Spicy Kick: Sprinkle a pinch of chili flakes or cayenne pepper over the vegetables before roasting for a touch of heat.
- Herbaceous Twist: Mix in fresh rosemary or thyme with the roasted vegetables for an earthy, aromatic flavor.
- Citrus Boost: Squeeze fresh orange juice over the filling before serving to add a bright, citrusy note that complements the sweetness of the cranberries.
Dietary Adaptations
- Make It Vegan: Swap the honey for maple syrup and replace the feta with a plant-based cheese alternative or omit it altogether.
- Gluten-Free: This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Making It a Meal
Serve the stuffed squash as a vegetarian main course alongside a simple green salad and crusty bread, or pair it with roasted chicken for a heartier meal. It also makes a great side dish for a festive dinner, complementing turkey, ham, or roast beef beautifully.
Serving Tips for Holiday Gatherings
Presentation Ideas
- Carve-Out Delight: Serve the stuffed butternut squash directly from the roasted halves for a rustic, elegant look that showcases the colorful filling.
- Individual Servings: If hosting a dinner party, cut each half into smaller portions for individual servings, ensuring each guest gets a generous helping of squash and filling.
Thematic Decor
- Autumn Ambiance: Decorate the table with mini pumpkins, gourds, and colorful fall leaves for a festive seasonal touch that matches the dish’s colors.
- Holiday Feast: Incorporate candles and pinecones for a cozy, warm atmosphere, perfect for Thanksgiving or a holiday dinner.
Complementary Pairings
- Wine Pairing: Serve with a light, crisp white wine like Sauvignon Blanc, which complements the sweetness of the squash and cranberries.
- Cozy Beverages: A spiced apple cider or mulled wine would also pair wonderfully, enhancing the dish’s autumnal flavors.
Final Thoughts
This Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta is a must-try for anyone looking to embrace the flavors of fall. The combination of sweet honey, creamy butternut squash, and a medley of roasted vegetables makes for a dish that’s as beautiful as it is delicious. It’s easy to customize and can fit seamlessly into a variety of occasions, from cozy weeknights to elegant holiday dinners. Give it a try, and you might just find that it becomes a new seasonal favorite!
Tips for Making Sweet and Savory Honey Roasted Butternut Squash
Fresh Ingredients
Using fresh, high-quality vegetables makes all the difference in this dish. Look for firm, brightly colored beets, carrots, and Brussels sprouts to ensure the best flavor. Fresh butternut squash should be heavy for its size with a smooth, unblemished skin.
Adjusting Flavor
If you prefer a more savory profile, reduce the honey and add an extra pinch of salt or a squeeze of lemon juice over the finished dish. For those with a sweet tooth, an additional drizzle of honey after roasting can elevate the sweetness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for about 10 minutes or until warmed through, or microwave for a quick option.
Make It Ahead
To save time, you can roast the vegetables and squash up to a day in advance. Store them separately in the fridge and assemble just before reheating. This can make it easier to pull together the final dish right before serving.
Serving Suggestions
Serve the dish straight from the oven for the best texture and flavor. For a little extra flair, garnish with additional cranberries and a sprinkle of chopped nuts just before serving.
FAQ
Can I use a different type of squash?
Yes, acorn squash or delicata squash would work well, though the roasting time may vary slightly depending on the size.
How can I make this less sweet?
Reduce the amount of honey, and add a splash of balsamic vinegar to the vegetable mixture before roasting for a more tangy flavor.
Can this dish be frozen?
While the vegetables and squash can be frozen separately, the texture of the squash may become softer upon reheating. It’s best enjoyed fresh or refrigerated for a few days.
What can I substitute for feta cheese?
Goat cheese or ricotta can be used for a similar creamy texture and tangy flavor. For a milder option, try shredded mozzarella.
Can I prepare the dish ahead of time?
Yes, you can roast the squash and vegetables a day ahead and store them separately in the refrigerator. When ready to serve, simply assemble the dish and reheat in a 350°F (175°C) oven for about 10-15 minutes.
What can I use instead of dried cranberries?
If you don’t have dried cranberries, you can substitute them with dried cherries, raisins, or chopped dried apricots for a similar sweet and tart flavor.
Conclusion
With its vibrant colors, harmonious blend of sweet and savory flavors, and hearty ingredients, this Sweet and Savory Honey Roasted Butternut Squash is more than just a recipe—it’s an experience. Perfect for embracing the coziness of autumn, it’s sure to become a go-to dish for family dinners and festive gatherings alike. So grab your apron, gather those seasonal veggies, and create a memorable meal that brings warmth and flavor to your table.
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Honey Roasted Veggie & Feta Stuffed Squash
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Honey Roasted Butternut Squash is filled with roasted Brussels sprouts, beets, carrots, cranberries, and creamy feta. It’s a perfect mix of sweet and savory flavors, ideal as a holiday side or vegetarian main dish. Keywords: honey roasted butternut squash, roasted vegetables, stuffed butternut squash, vegetarian holiday dish.
Ingredients
- For the Roasted Butternut Squash:
- 1 medium butternut squash, halved and seeds removed
- 2 tbsp olive oil
- 2 tbsp honey
- Salt and pepper, to taste
- For the Stuffing:
- 1 cup Brussels sprouts, halved
- 1 cup beets, peeled and cubed
- 1 cup carrots, peeled and sliced
- 1/2 cup dried cranberries
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
Instructions
- Roast the Squash:
- Preheat the oven to 400°F (200°C).
- Place the butternut squash halves on a baking sheet, cut side up.
- Drizzle each half with olive oil and honey, then season with salt and pepper.
- Roast for 40-45 minutes, or until the squash is tender and caramelized around the edges.
- Prepare the Stuffing:
- While the squash is roasting, place the Brussels sprouts, beets, and carrots in a large bowl.
- Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Spread the vegetables evenly on a baking sheet and roast in the same oven for 25-30 minutes, until they are tender and slightly crisp on the edges.
- Assemble the Dish:
- Once the squash and vegetables are roasted, carefully scoop out a bit of the flesh from each squash half to create a cavity.
- Mix the roasted vegetables with the dried cranberries and spoon the mixture into the cavities of the squash halves.
- Sprinkle with crumbled feta cheese.
- Final Touches:
- Return the stuffed squash to the oven for an additional 5-7 minutes, or until the feta starts to soften.
- Drizzle with extra honey if desired before serving.
Notes
- For a vegan option, substitute feta with a dairy-free alternative.
- This dish pairs beautifully with a simple green salad or crusty bread.
- The filling can be prepared a day in advance and stuffed into the squash right before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Main Course
- Method: Roasting
- Cuisine: American
Keywords: Honey roasted butternut squash, roasted Brussels sprouts, fall vegetarian recipe, stuffed squash, beets and carrots, feta stuffed squash, holiday side dish.