Cooked - Savory Roasted Butternut Squash, Brussels Sprouts, Acorn Squash With Cranberries, Maple Walnuts, And Feta

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Savory Roasted Butternut Squash, Brussels Sprouts, Acorn Squash With Cranberries, Maple Walnuts, And Feta

4.0

For the Roasted Vegetables:

2 cups butternut squash, peeled and cubed

1 small acorn squash, seeded and sliced

1 lb Brussels sprouts, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme Salt and pepper, to taste

For the Maple Walnuts:

½ cup walnuts, roughly chopped

2 tablespoons pure maple syrup

¼ teaspoon cinnamon

Pinch of salt

For the Toppings:

½ cup dried cranberries

½ cup feta cheese, crumbled

Fresh parsley, chopped (optional)

Roast the Vegetables
Preheat your oven to 400°F (200°C).
In a large bowl, toss the butternut squash, acorn squash, and Brussels sprouts with olive oil, garlic powder, thyme, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until the vegetables are golden brown and tender.
Prepare the Maple Walnuts
While the vegetables are roasting, heat a small skillet over medium heat.
Add the walnuts to the skillet and toast for about 2 minutes.
Drizzle the maple syrup over the walnuts, sprinkle with cinnamon and a pinch of salt, and stir to coat. Cook for an additional 2-3 minutes until the syrup thickens and the walnuts are caramelized. Remove from heat and let cool.
Assemble the Dish
Once the roasted vegetables are done, transfer them to a serving dish.
Sprinkle the roasted vegetables with dried cranberries, crumbled feta cheese, and maple-glazed walnuts.
Garnish with fresh parsley if desired for a pop of color and freshness.
Serve warm as a hearty side dish or a light vegetarian main course!

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Created 90 weeks ago

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