Layered Sweet Potato, Butternut Squash &amp; Carrot Bake With Feta, Honey Glaze

2 medium sweet potatoes, peeled and thinly sliced (~¼-inch)

1 small butternut squash, peeled, seeded, and thinly sliced (~¼-inch)

3 large carrots, peeled and thinly sliced (~¼-inch)

½ cup crumbled feta cheese

½ cup walnuts, roughly chopped

½ cup honey

2–3 tbsp olive oil

1 tsp dried thyme (or 1 tbsp fresh thyme leaves)

Salt & freshly ground black pepper to taste

Preheat oven to 400°F (200°C).
Peel and thinly slice sweet potatoes, butternut squash, and carrots (~¼-inch thick).
Toss each vegetable separately with olive oil, salt, pepper, and thyme.
Melt honey to drizzle. Set aside.
Lightly grease a 9x13-inch baking dish with olive oil.
Layer vegetables in repeating order: sweet potato → butternut squash → carrot, lightly seasoning each layer with salt and pepper. Repeat until all vegetables are used, pressing down slightly to compact.
Cover the dish tightly with foil and bake for 35–40 minutes, until vegetables are tender when pierced with a fork.
Remove foil and bake an additional 10–15 minutes for lightly caramelized edges.
Remove from oven and sprinkle ½ cup crumbled feta and ½ cup walnuts over the top.
Drizzle cranberry-honey glaze evenly over the bake.
Return to oven and bake for 5–7 minutes, just until cheese softens slightly and glaze is warm.
Let bake cool for 5 minutes before serving. Slice into squares or scoop with a serving spoon. Optional: garnish with fresh thyme or a few extra cranberries.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 1h