Description
A cozy, fall-inspired dish featuring roasted squash filled with caramelized Brussels sprouts, sweet cranberries, roasted veggies, and creamy goat cheese — colorful, hearty, and wholesome.
Ingredients
- Butternut squash (1 large, halved and seeded)
- Brussels sprouts (1 cup, halved)
- Butternut cubes or sweet potatoes (½ cup)
- Goat cheese (¼ cup, crumbled)
- Olive oil (3 tbsp)
- Maple syrup (1 tbsp)
- Dried cranberries (¼ cup)
- Fresh thyme (1 tsp, chopped)
- Salt & pepper (to taste)
Instructions
- Brush squash halves with olive oil, season with salt and pepper, and roast cut-side down at 400°F for 30–35 minutes until tender.
- Toss Brussels sprouts and butternut cubes in olive oil, maple syrup, thyme, salt, and pepper. Roast for 20–25 minutes until caramelized.
- Combine roasted veggies with cranberries in a bowl; mix gently.
- Flip roasted squash halves over and fill the center with the veggie mixture.
- Sprinkle goat cheese crumbles on top.
- Return to oven for 5–7 minutes until cheese softens slightly.
- Drizzle with extra olive oil or maple syrup, garnish with thyme, and serve warm.
Notes
- This dish is perfect for fall gatherings or as a hearty weeknight meal.
- Feel free to substitute goat cheese with feta or omit it for a vegan version.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed squash half
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg