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Roasted butternut squash halves filled with caramelized sweet potatoes, Brussels sprouts, feta cheese, and cranberries, garnished with herbs.

Roasted Butternut Squash Stuffed with Autumn Veggies, Feta & Cranberries

Roasted butternut squash halves filled with caramelized Brussels sprouts, sweet potatoes, cranberries, and feta — a colorful, cozy, and crowd-pleasing fall dish!
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Prep Time 15 minutes
Cook Time 45 minutes
Cuisine Mediterranean
Servings 2
Calories 340 kcal

Ingredients
  

  • 1 large butternut squash
  • 1 cup Brussels sprouts halved
  • 1 cup diced sweet potato
  • ½ cup dried cranberries
  • 3.5 oz 100 g crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tsp maple syrup optional, for sweetness
  • Salt pepper, and fresh herbs (thyme, rosemary)

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Prepare squash: Cut in half lengthwise and scoop out the seeds. Brush with olive oil, season with salt, and roast cut-side up for 30 minutes.
  • Roast veggies: Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Roast for 25 minutes until tender and golden.
  • Combine filling: Toss roasted veggies with cranberries and a drizzle of maple syrup.
  • Assemble: Fill roasted squash halves with the veggie mixture and top with crumbled feta.
  • Final bake: Return to oven for 10 minutes until heated through and cheese softens.
  • Serve: Garnish with fresh thyme or rosemary and enjoy warm!

Notes

Tips & Variations

Cheese swap: Use goat cheese for a tangy twist or omit for a vegan version.
Add crunch: Sprinkle toasted pecans or pumpkin seeds before serving.
Sweetener swap: Replace maple syrup with honey or agave.
Protein boost: Add cooked quinoa, chickpeas, or lentils to the filling.
Meal prep: Roast the components ahead and assemble before serving.

Storage

Fridge: Store in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (180°C) for 10–15 minutes.
Freeze: Can be frozen up to 2 months, though texture may soften slightly after thawing.
Keyword fall recipes, healthy holiday side dishes, roasted veggies, stuffed butternut squash, vegetarian