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
Scale
- 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.