Would You Eat Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta? 復
Ingredients:
– 2 tablespoons honey
– 1 medium beet, peeled and diced
– 1 large butternut squash, halved and seeds removed
– 2 tablespoons olive oil
– Fresh parsley, chopped for garnish
– 1/2 cup crumbled feta cheese
– 1 cup Brussels sprouts, halved
– 2 carrots, peeled and sliced
– Salt and pepper, to taste
– 1/2 cup dried cranberries
Instructions:
1. Preheat the oven to 400F 200C. Line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with olive oil, then season generously with salt and pepper. Drizzle honey over the flesh.
3. Place the squash halves cut-side down on the prepared baking sheet and roast for 40-45 minutes until tender.
4. While the squash is roasting, toss the Brussels sprouts, diced beet, and sliced carrots in a bowl with olive oil, salt, and pepper.
5. Spread the vegetable mixture on another baking sheet and roast in the oven for 25-30 minutes, stirring halfway through, until they are tender and caramelized.
6. Once done, stir in the dried cranberries with the roasted vegetables.
7. Once the butternut squash is finished roasting, carefully flip the halves over and fill each cavity generously with the roasted vegetable mixture.
8. Top the stuffed squash with crumbled feta cheese and a drizzle of honey for added sweetness.
9. Garnish with fresh parsley for color and flavor.
10. Serve warm as a main course or side dish and enjoy the delicious blend of flavors!
Nutritional Information:
This dish is rich in vitamins and provides a good balance of carbohydrates, healthy fats, and protein. Each serving is approximately 300-350 calories, with protein content around 8 grams and healthy fats from the olive oil and feta cheese.
Time: Preparation time: 15 minutes Cooking time: 1 hour
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