Description
A hearty and festive vegetarian dish featuring roasted acorn squash halves stuffed with a colorful medley of roasted vegetables, tangy feta, crunchy walnuts, and a sweet-tart cranberry-honey glaze.
Ingredients
Scale
For the Crust:
- 2 medium acorn squash, halved and seeded
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 medium red onion, chopped
- 1 bell pepper (any color), chopped
- 1 zucchini, chopped
- 1 cup Brussels sprouts, trimmed and halved
- 1/2 cup dried cranberries
- 1/2 cup walnuts, roughly chopped
- 4 ounces feta cheese, crumbled
- 1/4 cup honey
- 1/4 cup cranberry juice
- 1 teaspoon fresh thyme leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast for 25-30 minutes until tender.
- In a large bowl, toss red onion, bell pepper, zucchini, and Brussels sprouts with remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a separate baking sheet and roast for 20-25 minutes until vegetables are caramelized and tender.
- In a small saucepan over medium heat, combine honey and cranberry juice. Simmer for 5-7 minutes until slightly thickened to form a glaze. Remove from heat and stir in thyme.
- In a large bowl, combine roasted vegetables, dried cranberries, walnuts, and feta cheese. Gently mix to combine.
- Fill each roasted squash half with the vegetable mixture. Drizzle with the cranberry-honey glaze before serving.
Notes
You can customize the seasonings to taste.