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Credit ~ Mason Recipes

Sweet and Savory Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta 🎃🥕🧀🍯

This wholesome dish combines the earthy flavors of roasted vegetables with the sweetness of honey or maple and cranberries, topped with creamy feta for a delightful contrast. The roasted butternut squash, paired with Brussels sprouts, beets, and carrots, creates a perfect balance of sweet and savory, making it an ideal cozy meal for any season. 🌿

Ingredients:
For the Squash
1 large butternut squash, halved and seeds removed 🎃
2 tablespoons olive oil 🫒
2 tablespoons honey or maple syrup 🍯
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 or maple syrup 🍯
Fresh parsley, chopped, for garnish 🌿

Instructions:
Preheat the 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, and drizzle honey over the flesh. Place cut-side down on the baking sheet and roast for 40-45 minutes, or until tender. Set aside when done.
While the squash roasts, toss Brussels sprouts, beets, and carrots with olive oil, salt, and pepper. Spread on another baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized. Mix in the dried cranberries.
Flip the roasted squash halves over and fill each cavity with the roasted vegetables. Top with crumbled feta and drizzle with honey or maple syrup
Garnish with chopped parsley for a burst of color. Serve warm as a delicious main course or side dish.

This sweet and savory roasted butternut squash dish is a perfect blend of textures and flavors, featuring creamy feta, sweet cranberries, and rich vegetables. Enjoy this comforting meal! 🍯🎃🥕

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