Description
A sweet maple twist on classic roasted butternut squash, you’ll love it!
Ingredients
Units
Scale
For the Butternut Squash:
- 2 medium butternut squashes, halved and seeds removed
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- Salt and pepper, to taste
For the Filling:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup cooked beets, diced (fresh or canned)
- 3/4 of a large orange pepper
- 1 cup Cauliflower florets
- 1/2 cup walnuts, roughly chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried thyme (or fresh if available)
- 1 teaspoon garlic powder
- 1/4 large onion chopped
- Salt and pepper, to taste
- 1/4 cup of butter
Instructions
- Preheat your oven to 350°F (175°C).
- Place the halved butternut squashes, cut side up, on a baking sheet lined with parchment paper.
- Drizzle olive oil and maple syrup over the squash, and sprinkle with salt and pepper.
- Roast for approximately 45–60 minutes, or until the squash is soft and caramelized.
- If needed, increase the oven temperature to 400°F (200°C) and roast for 15–20 minutes.
- Check if it’s tender with a fork.
- While the squash is roasting, heat ¼ cup of butter in a large skillet over medium heat.
- Cut the Brussels sprouts in half and add them to the skillet with the chopped bell pepper, cauliflower florets, and onion. Sauté for 7–10 minutes until softened and slightly browned.
- In a large bowl, combine the sautéed vegetables with chopped walnuts, crumbled feta cheese, thyme, garlic powder, salt, and pepper. Mix well.
- Once the squash is done, take it out of the oven and let it cool slightly.
- Scoop out some of the squash flesh (save for another meal), leaving a thick edge around the squash.
- Fill each squash half with the vegetable mixture, pressing it down gently.
- Top with diced beets or small baby beets for decoration.
- Return the stuffed squash to the oven and bake for another 15–20 minutes until heated and golden on top.
- Serve immediately.
Notes
Created, Prepared, tried, and tested by Esme Slabs from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1 serving
- Calories: 309
- Sugar: 10.8 g
- Sodium: 248 mg
- Fat: 21.7 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27.4 g
- Fiber: 5.3 g
- Protein: 6.1 g
- Cholesterol: 31.5 mg