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**Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta: A Stunning Seasonal Delight**
When it comes to creating a dish that is both visually stunning and bursting with flavor, **Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta** takes center stage. This dish captures the essence of fall and winter with a perfect blend of sweet, savory, and earthy flavors. It’s hearty enough to stand alone as a main course but also shines as a festive side dish for holiday feasts or special gatherings.
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### Why You’ll Love This Recipe
1. **Seasonal Ingredients**: Each ingredient brings a unique flavor profile that highlights the best of fall and winter produce.
2. **Balanced Flavors**: The sweetness of honey and cranberries complements the earthy vegetables and the tangy feta.
3. **Eye-Catching Presentation**: The vibrant colors and elegant presentation make this dish a table showstopper.
4. **Nutrient-Packed**: Full of vitamins, fiber, and healthy fats, this recipe is both delicious and nutritious.
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### Ingredients
#### For the Butternut Squash:
– 1 large butternut squash (halved lengthwise and seeds removed)
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1/2 teaspoon cinnamon
– Salt and black pepper to taste
#### For the Stuffing:
– 1 cup Brussels sprouts (trimmed and halved)
– 1 cup diced beets (peeled)
– 1 cup diced carrots
– 1/2 cup dried cranberries
– 1/3 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– Salt and black pepper to taste
Optional Garnish:
– Fresh parsley or thyme leaves
– A drizzle of balsamic glaze
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