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### Step-by-Step Instructions
#### 1. Roast the Butternut Squash
1. Preheat your oven to **400°F (200°C)** and line a baking sheet with parchment paper.
2. Brush the cut sides of the squash with olive oil, then drizzle with honey. Sprinkle with cinnamon, salt, and black pepper.
3. Place the squash halves cut-side down on the baking sheet. Roast for **40-50 minutes**, or until the flesh is tender and caramelized around the edges.
#### 2. Prepare the Vegetable Stuffing
1. While the squash roasts, toss the Brussels sprouts, beets, and carrots with olive oil, honey, garlic powder, smoked paprika, salt, and black pepper in a large mixing bowl.
2. Spread the vegetables on a separate baking sheet and roast in the oven alongside the squash for **25-30 minutes**, stirring halfway through, until tender and slightly crisped.
#### 3. Assemble the Stuffed Squash
1. Once the squash is done, let it cool slightly. Using a spoon, carefully scoop out a portion of the cooked flesh to create a well for the stuffing, leaving a 1/2-inch border. Reserve the scooped-out flesh for another use (e.g., soups or mashed squash).
2. Combine the roasted vegetables with the dried cranberries and feta cheese. Mix gently to combine.
3. Spoon the stuffing mixture into the wells of the roasted squash halves.
#### 4. Final Bake
Place the stuffed squash back in the oven and bake for an additional **10 minutes** to warm everything through and slightly melt the feta.
#### 5. Garnish and Serve
Remove the squash from the oven and garnish with fresh parsley or thyme leaves. For an added touch of sweetness and tang, drizzle with balsamic glaze before serving.
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### Tips for Success
1. **Choose the Right Squash**: Look for a butternut squash with a uniform shape for easier halving and roasting.
2. **Customizable Stuffing**: Swap or add ingredients like kale, sweet potatoes, pecans, or pomegranate seeds for a personalized twist.
3. **Make Ahead**: Roast the squash and vegetables ahead of time, then assemble and bake before serving to save time.
4. **Vegan Option**: Omit the feta or use a plant-based alternative for a vegan-friendly version.
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### Why This Recipe Stands Out
This **Honey Roasted Butternut Squash with Vegetable Stuffing** is a harmonious blend of textures and flavors. The squash’s natural sweetness pairs beautifully with the earthy roasted vegetables, tangy feta, and bursts of cranberry tartness. It’s not only a feast for the taste buds but also a vibrant addition to any table setting.
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### Perfect for Any Occasion
– **Weeknight Dinner**: Serve as a hearty vegetarian main course alongside a green salad.
– **Holiday Feast**: Use this dish as a centerpiece or a side that complements turkey, ham, or roast beef.
– **Meal Prep**: Enjoy leftovers for lunch by reheating or serving cold as a salad base.
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### Conclusion
This recipe for **Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta** is more than just a dish—it’s an experience. From the vibrant colors to the complex layers of flavor, it’s a true celebration of the season’s bounty.
Try it today and savor the delightful balance of sweet, savory, and earthy goodness!
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