Roasted Brussels sprouts and butternut squash stuffed sweet potato boats are a hearty, flavor-packed dish that merges the best of fall’s produce into a single, satisfying meal. This dish features caramelized Brussels sprouts, tender roasted butternut squash, and tangy goat cheese, all nestled into a sweet potato base and finished with dried cranberries for a pop of sweetness. The result is a beautiful balance of savory and sweet, with textures ranging from creamy to crispy. It’s perfect for a nutritious dinner, a festive side dish, or even a holiday gathering. The dish is rich in vitamins, antioxidants, and protein, making it both a treat for your taste buds and a boost for your health.
Ingredients:
- 4 medium-sized sweet potatoes
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1 tablespoon maple syrup (optional)
- Fresh thyme leaves for garnish
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork.
Step 2:
While the sweet potatoes are roasting, toss the halved Brussels sprouts and cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them out on another baking sheet in a single layer.
Step 3:
Roast the Brussels sprouts and butternut squash for 20-25 minutes, or until they are golden and caramelized, stirring halfway through to ensure even cooking.
Step 4:
Once the sweet potatoes are done, let them cool for a few minutes. Cut each one in half lengthwise and scoop out some of the flesh, creating a well for the filling. Set aside the scooped-out sweet potato for another use or mix a little back into the filling.
Step 5:
In a mixing bowl, combine the roasted Brussels sprouts, butternut squash, and dried cranberries. If desired, drizzle with 1 tablespoon of maple syrup for added sweetness. Fill each sweet potato boat with the vegetable mixture and top with crumbled goat cheese. Return the stuffed sweet potatoes to the oven for 5-7 minutes, just until the goat cheese is slightly melted.
Variation:
- Vegan Version: Replace the goat cheese with a vegan cheese or a cashew cream drizzle.
- Protein Boost: Add cooked quinoa or chickpeas to the roasted veggie mix for added protein and texture.
- Different Cheeses: Swap the goat cheese for feta, blue cheese, or even shredded cheddar for a different flavor profile.
- Nuts for Extra Crunch: Add toasted pecans or walnuts to the stuffing for a delightful crunch and a boost of healthy fats.
COOKING Note:
- To ensure that the Brussels sprouts and butternut squash caramelize well, make sure not to overcrowd the baking sheet. Spread them out in a single layer to allow even roasting.
- If you prefer a softer texture for the sweet potatoes, bake them for an additional 10-15 minutes.
Serving Suggestions:
- This dish makes a fantastic main course when paired with a simple side salad or a bowl of soup like roasted tomato or butternut squash.
- Serve as a hearty side dish alongside roasted meats, grilled chicken, or fish for a complete meal.
- Add a sprinkle of freshly chopped parsley or extra thyme on top before serving for a burst of color and freshness.
Tips:
- Choose sweet potatoes that are uniform in size so they cook evenly.
- For a smoother filling, mash some of the roasted sweet potato flesh with the veggies before stuffing.
- This dish can be made ahead—prepare the filling and sweet potatoes, then assemble and bake just before serving.
- For an extra touch of decadence, drizzle a little balsamic glaze over the stuffed sweet potatoes before serving.
Prep Time:
20 minutes
Cooking Time:
60 minutes
Total Time:
80 minutes
Nutritional Information (Per Serving):
- Calories: 380 kcal
- Protein: 8g
- Sodium: 350 mg
FAQs:
1. Can I use frozen butternut squash and Brussels sprouts?
Yes, you can use frozen veggies if fresh is not available, but be sure to thaw them first and pat them dry to remove excess moisture before roasting.
2. How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
3. Can I add meat to this dish?
Certainly! Sautéed chicken, crumbled sausage, or even bacon bits can be added to the filling for extra protein and flavor.
4. Is there a way to make this dish sweeter?
Yes, adding more maple syrup or a drizzle of honey can enhance the sweetness of this dish.
Conclusion:
Roasted Brussels sprouts and butternut squash stuffed sweet potato boats with cranberries and goat cheese offer a delightful mix of seasonal flavors and textures. This dish is not only visually stunning but also deeply satisfying and nutritious. The natural sweetness of the sweet potatoes pairs beautifully with the tangy goat cheese and the roasted vegetables. It’s a perfect recipe for cozy family dinners, holiday gatherings, or even meal-prepped lunches. Whether you’re looking for a vegetarian main dish or a hearty side, this recipe will bring warmth and comfort to any table. Enjoy the earthy goodness of autumn’s best produce, all packed into a deliciously satisfying bite!
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Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boats
- Total Time: 80 min
Ingredients
Ingredients:
- 4 medium-sized sweet potatoes
- 2 cups Brussels sprouts, halved
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 cup dried cranberries
- 4 ounces goat cheese, crumbled
- 1 tablespoon maple syrup (optional)
- Fresh thyme leaves for garnish
Instructions
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until they are tender when pierced with a fork.
Step 2:
While the sweet potatoes are roasting, toss the halved Brussels sprouts and cubed butternut squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them out on another baking sheet in a single layer.
Step 3:
Roast the Brussels sprouts and butternut squash for 20-25 minutes, or until they are golden and caramelized, stirring halfway through to ensure even cooking.
Step 4:
Once the sweet potatoes are done, let them cool for a few minutes. Cut each one in half lengthwise and scoop out some of the flesh, creating a well for the filling. Set aside the scooped-out sweet potato for another use or mix a little back into the filling.
Step 5:
In a mixing bowl, combine the roasted Brussels sprouts, butternut squash, and dried cranberries. If desired, drizzle with 1 tablespoon of maple syrup for added sweetness. Fill each sweet potato boat with the vegetable mixture and top with crumbled goat cheese. Return the stuffed sweet potatoes to the oven for 5-7 minutes, just until the goat cheese is slightly melted.
Notes
- To ensure that the Brussels sprouts and butternut squash caramelize well, make sure not to overcrowd the baking sheet. Spread them out in a single layer to allow even roasting.
- If you prefer a softer texture for the sweet potatoes, bake them for an additional 10-15 minutes.
- Prep Time: 20 min
- Cook Time: 60 min
Nutrition
- Calories: 380
- Sodium: 350mg
- Protein: 8g