Ingredients
Units
Scale
- 2 large sweet potatoes, peeled and sliced
- 1 medium butternut squash, peeled and sliced
- 3 large carrots, peeled and sliced
- 8 oz feta cheese, crumbled
- 1 cup Greek yogurt or ricotta
- 3/4 cup walnuts, chopped and toasted
- 1 cup cranberries (fresh or frozen)
- 2 tbsp honey or maple syrup
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and black pepper to taste
- Fresh thyme or parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Prepare baking sheets with parchment paper.
- Toss sweet potatoes, butternut squash, and carrots separately in olive oil, salt, cinnamon, and nutmeg. Spread in a single layer on baking sheets.
- Roast the veggies for 18–25 minutes, turning once, until tender and slightly golden. Let cool slightly.
- In a medium bowl, mix crumbled feta with Greek yogurt or ricotta, a pinch of black pepper, and honey or maple syrup. Stir in half of the walnuts.
- Prepare the cranberry-honey glaze by simmering cranberries with a splash of water and honey or maple syrup in a saucepan until cranberries break down. Allow to cool.
- Grease a 9×13-inch baking dish. Start with a layer of vegetables, spoonful of cheese mixture, and repeat layers until all ingredients are used. Finish with remaining cheese mixture and walnuts on top.
- Bake at 375°F (190°C) for 20–25 minutes until hot and bubbly. Drizzle with cranberry-honey glaze before serving and garnish with fresh herbs if desired.
Notes
Feel free to adapt this recipe to suit your taste! For a vegan option, substitute Greek yogurt with cashew cream and use nutritional yeast in place of feta.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg