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• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the Butternut Squash:
• Brush the butternut squash halves with olive oil, season with salt and pepper, and drizzle honey over the flesh.
• Place the squash halves cut-side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender when pierced with a fork. Set aside.
Prepare the Filling:
• While the squash is roasting, toss the Brussels sprouts, beets, and carrots in a bowl with olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
• Once roasted, mix in the dried cranberries.
Stuff the Squash:
• Flip the roasted butternut squash halves over and fill each cavity generously with the roasted vegetable mixture.
• Top with crumbled feta cheese and a drizzle of honey for a sweet and savory finish.
Serve:
• Garnish with fresh parsley for a pop of color and serve warm. This stuffed butternut squash makes a stunning main course or side dish!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
This Sweet and Savory Honey Roasted Butternut Squash is bursting with vibrant flavors and textures, from the creamy feta to the sweetness of the cranberries and honey. Enjoy the warm comfort of this delicious meal
