Description
A vibrant and hearty roasted vegetable medley topped with creamy spicy whipped feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 1 small butternut squash, peeled and cubed
- 3 carrots, peeled and sliced
- 1 large sweet potato, peeled and cubed
- 2 medium potatoes, cubed
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 cup feta cheese
- 1/4 cup Greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp red pepper flakes
- 1/4 cup walnuts, toasted and chopped
- 1/4 cup cranberry sauce
- 2 tbsp honey
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash, carrots, sweet potato, and potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread vegetables in a single layer on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.
- While vegetables roast, blend feta, Greek yogurt, lemon juice, and red pepper flakes in a food processor until smooth and creamy.
- In a small saucepan, warm cranberry sauce and honey over low heat, stirring until combined and slightly thinned.
- To serve, spread whipped feta on a platter, top with roasted vegetables, drizzle with cranberry-honey glaze, and sprinkle with toasted walnuts.
Notes
You can customize the seasonings to taste.