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Spicy Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Sweet Potato, Beets, Carrots, Cranberries, and Goat Cheese
Ingredients:
- 1 large butternut squash, halved and seeds removed
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
- 1 cup Brussels sprouts, trimmed and halved
- 1 medium sweet potato, diced
- 2 medium beets, peeled and diced
- 2 large carrots, peeled and sliced
- 1/2 cup dried cranberries
- 4 oz goat cheese, crumbled
- Fresh cilantro or parsley for garnish (optional)
Directions:
1. Prepare the Squash: Preheat your oven to 400°F (200°C). Place the butternut squash halves on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 40-45 minutes until the squash is tender and caramelized. Let it cool.
2. Roast the Vegetables: In a large bowl, combine Brussels sprouts, sweet potato, beets, and carrots. Drizzle with olive oil and honey, then add chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss to coat the veggies well. Spread them on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
3. Stuff the Squash: Once the roasted vegetables are ready, take them out of the oven. Carefully scoop out a bit of the butternut squash flesh to create a hollow space, but keep the skin intact. Mix the roasted vegetables with dried cranberries and crumbled goat cheese. Spoon this mixture into the hollowed squash halves, packing it tightly.
4. Final Roasting: Place the stuffed squash back in the oven for another 10-15 minutes. This allows the flavors to combine and the goat cheese to melt slightly.
5. Serve: Garnish with fresh cilantro or parsley if desired. Serve hot and enjoy the delightful spicy and savory flavors of this comforting dish!
Your Spicy Honey Roasted Butternut Squash is ready to impress! Enjoy every bite!
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