Caramelized Butternut Squash Medley Delight
This dish captures the warmth of fall in every bite.
Ingredients
Scale
- 1 cupbutternut squash, diced
- 1 cupcarrots, sliced
- 1 cupBrussels sprouts, halved
- 1 cupsweet potato, diced
- 3 tablespoonsolive oil
- 1 tablespoonmaple syrup
- Salt and black pepper, to taste
- ½ teaspooncinnamon or smoked paprika (optional)
- ½ cupcrumbled feta
- ⅓ cuptoasted walnuts, chopped
- Fresh thyme for garnish
- — Cranberry-Honey Glaze —
- ½ cupcranberry juice
- 2 tablespoonshoney
- 1 tablespoonbalsamic vinegar
- Pinch of salt
Instructions
- Begin by preheating your oven to 400°F (200°C). While the oven warms up, take out a baking sheet and line it with parchment paper.
- In a large mixing bowl, combine your diced butternut squash, sliced carrots, halved Brussels sprouts, and diced sweet potatoes. Drizzle with olive oil and maple syrup, season, and toss thoroughly.
- Spread the veggies on the prepared baking sheet and roast for about 25–30 minutes, flipping halfway.
- In a small saucepan, combine the ingredients for the glaze and simmer for about 8–10 minutes until thickened.
- Once out of the oven, drizzle the roasted vegetables with the glaze, sprinkle feta, walnuts, and garnish with thyme before serving.
Notes
Ensure vegetables are cut into uniform sizes for even roasting. If you prefer a sweeter glaze, add extra honey.
Nutrition
- Calories: 320 kcal
- Protein: 8 g