Instructions
1. Preheat oven to 400°F (200°C).
2. Prepare the squash:
Cut it in half lengthwise and remove the seeds.
Brush the inside with olive oil, season with salt and pepper, and roast cut-side down for 30–40 minutes (until soft and golden).
3. Roast the veggies:
On a separate tray, toss cubed squash and Brussels sprouts with olive oil, maple syrup, salt, pepper, and cinnamon.
Roast for 20–25 minutes until caramelized.
4. Combine filling:
In a bowl, mix roasted veggies with dried cranberries, toasted nuts, and feta
5. Assemble:
Fill each roasted butternut squash half with the mixture.
Garnish with fresh parsley and an extra drizzle of olive oil or balsamic glaze.
Optional Add-ons
Add quinoa or wild rice for a heartier meal.
Drizzle with balsamic reduction or maple glaze for extra flavor.
Substitute goat cheese for a tangier taste.
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