Description
A vibrant, hearty gratin featuring roasted butternut squash, carrots, Brussels sprouts, and sweet potatoes, topped with creamy feta and tart cranberries for a Mediterranean-inspired dish.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 2 large carrots, sliced into rounds
- 1 cup Brussels sprouts, halved
- 1 large sweet potato, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup dried cranberries
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss butternut squash, carrots, Brussels sprouts, and sweet potato with olive oil, oregano, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway, until tender and slightly caramelized.
- Transfer roasted vegetables to a baking dish. Sprinkle feta cheese and cranberries evenly over the top. Bake for an additional 5-7 minutes until cheese is slightly melted. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.