There’s something magical about the autumn season that beckons us to the kitchen, inviting us to create hearty meals, such as Stuffed Sweet Potato Boats. One of my fondest memories is gathering with family during the cooler months, where the aroma of roasted Brussels sprouts and butternut squash filled the air. This dish not only offers a feast for the taste buds but also brings warmth and joy to the table, making it perfect for various occasions, from cozy weeknight dinners to festive gatherings.
The combination of earthy sweet potatoes, caramelized Brussels sprouts, and nutty butternut squash creates a harmonious blend of flavors that will leave everyone asking for seconds. Topped with tart cranberries and creamy goat cheese, these stuffed sweet potato boats are not just delicious they are a beautiful centerpiece for any meal.
Ingredients:
For the Sweet Potato Boats:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
the Filling:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup butternut squash, diced (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For Garnish:
- Fresh parsley, chopped (optional)
- Extra goat cheese for topping
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2:
Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Rub the skin with olive oil, salt, and pepper. Place them on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes or until tender.
Step 3:
While the sweet potatoes are roasting, prepare the filling. In a bowl, combine the halved Brussels sprouts and diced butternut squash. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss to coat evenly, then spread them on another baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
Step 4:
Once the sweet potatoes and vegetable filling are cooked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise, creating “boats.” Scoop out a little of the flesh from each sweet potato half, leaving a small border.
Step 5:
In a mixing bowl, combine the roasted Brussels sprouts and butternut squash with the scooped sweet potato flesh, cranberries, and crumbled goat cheese. Mix until well combined. Fill each sweet potato boat with the vegetable mixture, packing it in generously.
Step 6:
Return the stuffed sweet potato boats to the oven and bake for an additional 10-15 minutes until heated through and the cheese is slightly melted.
Variations for Sweet Potato Boats
This recipe is versatile and can easily be customized to suit various dietary preferences:
- Vegan Option: Substitute the goat cheese with vegan cheese or nutritional yeast for a cheesy flavor.
- Gluten-Free: This dish is naturally gluten-free; ensure any toppings or additional ingredients you add are also gluten-free.
- Add Protein: For a heartier meal, consider adding cooked quinoa or shredded chicken to the filling mix.
- Different Vegetables: Swap Brussels sprouts with kale or spinach, and butternut squash with sweet corn or zucchini.
Cooking Note
For perfectly roasted Brussels sprouts, ensure they are spaced out on the baking sheet to allow for even caramelization. If overcrowded, they will steam instead of roast, affecting their texture and flavor.
Serving Suggestions
These sweet potato boats are stunning on their own but can be served with:
- A fresh green salad drizzled with a balsamic vinaigrette to balance the rich flavors.
- A side of crusty whole-grain bread or dinner rolls to soak up any leftover juices.
- Pair with a glass of crisp white wine, such as Sauvignon Blanc or a light red like Pinot Noir, to enhance the meal.
Tips for Perfect Stuffed Sweet Potato Boats
- Storage: Store leftover stuffed sweet potato boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Meal Prep: You can prepare the sweet potatoes and vegetable filling in advance. Assemble them just before baking for a quick weeknight dinner.
- Scoop with Care: When scooping out the sweet potato flesh, be gentle to avoid tearing the skins, as they will hold the filling.
Prep Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour 15 minutes
Nutritional Information (per serving, based on 4 servings)
- Calories: 380
- Protein: 10g
- Sodium: 250mg
FAQs
1. Can I make this dish ahead of time?
Yes! You can roast the sweet potatoes and vegetables a day in advance. Just assemble and bake when you’re ready to serve.
2. What can I substitute for goat cheese?
You can use feta cheese for a similar tangy flavor or cream cheese for a creamier texture.
3. How do I know when the sweet potatoes are done?
They should be tender and easily pierced with a fork. If they are still firm, return them to the oven for an additional 5-10 minutes.
4. Can I freeze the stuffed sweet potato boats?
Yes, you can freeze the assembled boats before baking. Thaw them in the refrigerator overnight before baking.
5. Are there any other toppings I can add?
Feel free to top with toasted nuts, such as walnuts or pecans, for added crunch and flavor.
Conclusion
The Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat with Cranberries and Goat Cheese is a delightful dish that showcases the best of fall flavors. Its vibrant colors and diverse textures make it a feast for the eyes and palate alike. Whether you’re enjoying a cozy dinner at home or impressing guests at a gathering, this recipe is sure to leave everyone asking for seconds. Give it a try, and don’t forget to share your experiences and variations with us! Explore more delicious recipes on our site and continue your culinary adventures.
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Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat with Cranberries and Goat Cheese
- Total Time: 1 hour 15 minutes
Ingredients
Ingredients:
For the Sweet Potato Boats:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup butternut squash, diced (fresh or frozen)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/2 cup dried cranberries
- 1/2 cup goat cheese, crumbled
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
For Garnish:
- Fresh parsley, chopped (optional)
- Extra goat cheese for topping
Instructions
Preparation:
Step 1:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2:
Wash the sweet potatoes thoroughly, then pierce them several times with a fork. Rub the skin with olive oil, salt, and pepper. Place them on the prepared baking sheet and roast in the preheated oven for about 45-50 minutes or until tender.
Step 3:
While the sweet potatoes are roasting, prepare the filling. In a bowl, combine the halved Brussels sprouts and diced butternut squash. Drizzle with olive oil and season with salt, pepper, and dried thyme. Toss to coat evenly, then spread them on another baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
Step 4:
Once the sweet potatoes and vegetable filling are cooked, remove them from the oven and let them cool slightly. Carefully slice each sweet potato in half lengthwise, creating “boats.” Scoop out a little of the flesh from each sweet potato half, leaving a small border.
Step 5:
In a mixing bowl, combine the roasted Brussels sprouts and butternut squash with the scooped sweet potato flesh, cranberries, and crumbled goat cheese. Mix until well combined. Fill each sweet potato boat with the vegetable mixture, packing it in generously.
Step 6:
Return the stuffed sweet potato boats to the oven and bake for an additional 10-15 minutes until heated through and the cheese is slightly melted.
Notes
For perfectly roasted Brussels sprouts, ensure they are spaced out on the baking sheet to allow for even caramelization. If overcrowded, they will steam instead of roast, affecting their texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 380
- Sodium: 250
- Protein: 10