Description
A cozy roasted stuffed butternut squash filled with caramelized Brussels sprouts, sweet dried cranberries, creamy cheese, and fresh herbs. This wholesome dish is perfect as a hearty vegetarian main or an elegant seasonal side.
Ingredients
- 1 large butternut squash (3–3½ pounds), halved lengthwise and seeded
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups diced butternut squash (½-inch cubes, from extra flesh)
- 1 cup dried cranberries
- 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons pure maple syrup
- ½ cup crumbled feta cheese or goat cheese
- 2 tablespoons chopped fresh parsley or 1 tablespoon fresh thyme leaves
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Brush the cut sides of the squash halves with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Place cut-side down and roast 35–40 minutes until fork-tender.
- In a bowl, toss Brussels sprouts and diced squash with remaining 2 tablespoons olive oil, maple syrup, remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread vegetables on a lined baking sheet in a single layer. Roast 25–30 minutes, stirring halfway, until tender and lightly browned.
- Flip roasted squash cut-side up. Scoop out a small amount of flesh if needed to create space, and mix reserved flesh with roasted vegetables.
- Spoon vegetable mixture and dried cranberries evenly into squash halves.
- Sprinkle with crumbled cheese and fresh herbs.
- Return to oven for 5 minutes until cheese slightly softens.
- Serve warm.
Notes
- Add quinoa or couscous for extra texture and protein.
- To make vegan, omit cheese or use plant-based cheese.
- Fresh Brussels sprouts caramelize best, but thawed frozen sprouts can work if well-drained.
- Store refrigerated up to 3 days; reheat in oven for best texture.
- Not recommended for freezing as vegetables may become too soft.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 390 kcal
- Sugar: 20 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 25 mg
