Ingredients:

NutritionSortLoading...
Loading...

For the Squash

1 large butternut squash, halved and seeds removed 🎃

2 tablespoons olive oil 🫒

2 tablespoons honey or maple syrup 🍯

Salt and pepper, to taste 🧂

Select allAdd

SortLoading...
Loading...

For the Filling:

1 cup Brussels sprouts, halved 🥬

1 medium beetroot, peeled and diced 🥬

2 carrots, peeled and sliced 🥕

½ cup dried cranberries 🍇

2 tablespoons olive oil 🫒

Salt and pepper, to taste 🧂

Select allAdd

SortLoading...
Loading...

For the Topping:

½ cup crumbled feta cheese 🧀

2 tablespoons honey or maple syrup 🍯

Fresh parsley, chopped, for garnish 🌿

Select allAdd

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Brush the butternut squash halves with olive oil, season with salt and pepper, and drizzle honey over the flesh. Place cut-side down on the baking sheet and roast for 40-45 minutes, or until tender. Set aside when done.

3. While the squash roasts, toss Brussels sprouts, beets, and carrots with olive oil, salt, and pepper. Spread on another baking sheet and roast for 25-30 minutes, stirring halfway, until tender and caramelized. Mix in the dried cranberries.

4. Flip the roasted squash halves over and fill each cavity with the roasted vegetables. Top with crumbled feta and drizzle with honey or maple syrup

5. Garnish with chopped parsley for a burst of colour. Serve warm as a delicious main course or side dish.

Credit: Mason recipes