A Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat is your ticket to a cozy, flavor-packed vegetarian meal that looks gorgeous and tastes impressively complex, but comes together with effortless charm. Think tender roasted sweet potatoes, filled to the brim with caramelized Brussels sprouts and golden butternut squash, finished with sweet cranberries, creamy feta, crunchy pecans, and a drizzle of balsamic glaze that ties it all together. Whether you’re sharing these at a holiday table or enjoying one for a nourishing weeknight dinner, you get a playful contrast of textures, a medley of bright autumn colors, and an explosion of savory-sweet flavors in every bite. This dish is a nourishing comfort food you’ll want to make on repeat!
Ingredients You’ll Need
Gathering your ingredients for Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat is delightfully simple—the kind of shopping list that makes you look forward to getting into the kitchen. Each element is thoughtfully chosen to balance sweet, savory, and crunchy, creating a harmonious dish that shines with color and flavor.
- Sweet potatoes: Choose large, evenly shaped sweet potatoes so you can create a roomy “boat” with naturally sweet, velvety flesh.
- Olive oil: Helps the veggies caramelize and gives a lovely richness to both the sweet potato and roasted topping.
- Brussels sprouts: Their nutty, earthy flavor is a delicious companion to sweet potato and squash—be sure to trim and halve them for even roasting.
- Butternut squash: Peel and cube it for golden, tender bites that add a touch of sweetness and beautiful orange color.
- Garlic powder: Adds a mellow, aromatic depth without overpowering the vegetables.
- Ground cinnamon: Just a pinch brings a subtle warmth that elevates the entire dish.
- Salt and black pepper: Season to taste—they’re essential for bringing out the flavors of the veggies.
- Dried cranberries: These jewel-toned bites add a tart, sweet pop and a bit of chew.
- Crumbled feta cheese: Creamy, tangy, and just salty enough, feta is the perfect finishing touch (or use a dairy-free alternative for a vegan version).
- Chopped pecans or walnuts (optional): For subtle crunch and a toasty note—add more or less as you like.
- Balsamic glaze: A luscious drizzle of balsamic glaze brings everything together and adds a sophisticated, slightly sweet tang.
How to Make Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a few quick pokes with a fork—this allows steam to escape as they roast, preventing any surprise explosions. Pop them onto a baking sheet and let them roast for 45 to 50 minutes. You want the skins to be crisp and the insides completely fork-tender, which sets the stage for the ultimate stuffed sweet potato boat experience.
Step 2: Roast the Brussels Sprouts and Butternut Squash
While those sweet potatoes work their magic, get your Brussels sprouts and butternut squash ready. Toss them in olive oil, garlic powder, cinnamon, salt, and pepper so every bite is seasoned just right. Spread them out on a separate baking sheet. Roast for about 25 to 30 minutes, stirring once halfway, until they’re beautifully golden and tender– keep an eye out for those caramelized edges, that’s where the flavor lives!
Step 3: Prepare the Sweet Potato Boats
Once your sweet potatoes have cooled slightly, carefully slice each one lengthwise. Gently scoop out just enough flesh to create a boat shape, being mindful not to tear the skin. Reserve the scooped-out sweet potato for another use (mash it into soup or eat it with a sprinkle of salt!). These boats are now ready to be filled with all the roasted goodness.
Step 4: Stuff the Sweet Potatoes
Spoon the roasted Brussels sprouts and butternut squash generously into each sweet potato boat. Don’t be shy—it’s all about that hearty filling. Pile the vibrant veggies high so you get a bit of everything with each bite.
Step 5: Add Toppings and Finish
This is where Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat really comes to life. Sprinkle on the dried cranberries, crumbled feta, and a shower of chopped pecans or walnuts if you like a little crunch. To finish with flair, drizzle balsamic glaze over the top. Serve your creations warm, and watch them disappear!
How to Serve Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat
Garnishes
Happy to say, these sweet potato boats come alive with just a few final garnishes. A dusting of fresh chopped parsley or thyme adds color and a hint of freshness, while a final extra drizzle of balsamic glaze makes the presentation irresistible. You could even sprinkle a pinch of smoked paprika or a few pomegranate seeds for a whimsical finish—you’re the artist!
Side Dishes
Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat can be a meal all on its own, but it also pairs beautifully with light salads, herbed grains, or a crisp apple slaw. I love serving it alongside a simple kale salad or even a cup of creamy soup for a balanced, cozy meal—especially during fall and winter.
Creative Ways to Present
If you’re entertaining, try making smaller, appetizer-sized “boats” with mini sweet potatoes. Arrange them on a platter for a festive and colorful starter. You can also serve the filling in a casserole dish with sweet potato rounds layered on top, or transform the boats into an easy portable lunch by prepping each one in advance and wrapping it in foil. However you serve it, Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat is sure to turn heads.
Make Ahead and Storage
Storing Leftovers
If you have extra boats (lucky you!), simply let them cool to room temperature, then store them in an airtight container in the fridge for up to 4 days. To prevent the toppings from getting soggy, you can keep the garnishes and balsamic glaze separate, adding them just before serving for maximum freshness.
Freezing
You can freeze these stuffed sweet potatoes for future meals. Wrap each boat tightly in foil or plastic wrap, then stash in a freezer-safe bag. For best texture, skip freezing the feta and cranberries; add those fresh when you reheat. Frozen Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat keeps well for up to two months.
Reheating
To reheat, unwrap the boats if needed and place them on a baking sheet. Warm them in a 350°F (175°C) oven for about 15 minutes, or until heated through. If you’re in a hurry, the microwave works too—just cover the boat loosely and heat in 1-minute bursts. Add the toppings and glaze after reheating for best taste and texture.
FAQs
Can I make Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat vegan?
Absolutely! Just swap the feta cheese for a plant-based or nut-based alternative (even a few dollops of hummus work wonderfully) or simply omit it and add extra nuts for richness and texture. The dish is naturally vegetarian and adapts very easily.
What can I use instead of butternut squash?
If butternut squash isn’t handy, try using acorn squash, delicata squash, or even diced pumpkin. Sweet potatoes and Brussels sprouts pair well with most winter squash varieties, so feel free to make the recipe your own based on what’s in season.
How do I pick the best sweet potatoes?
Look for sweet potatoes that are firm, unblemished, and similarly sized for even cooking. The skins should be smooth and free of soft spots. Larger potatoes are great for Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat, as they give you more room for the flavorful filling.
Can I add protein to make it a heartier meal?
Definitely! Roasted chickpeas, cooked quinoa, or lentils make excellent protein-packed additions. Simply stir them into the roasted veggie mix before stuffing the sweet potatoes for a well-rounded, satisfying meal.
How do I get crispy edges on the veggies?
To get those irresistible crispy bits, make sure your veggies are well-spaced on the baking sheet (crowding traps steam!), and roast at high heat. Toss everything in olive oil and avoid over-stirring—let them roast undisturbed for the first half of baking for the best caramelization.
Final Thoughts
If you’re searching for a way to truly celebrate cozy fall flavors, look no further than Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat. It’s as beautiful to serve as it is joyful to eat, full of vibrant veggies, simple comfort, and a playful crunch in every bite. Give it a try soon—you might just discover your new favorite dish to share!
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Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this hearty and nutritious Roasted Brussels Sprouts and Butternut Squash Stuffed Sweet Potato Boat recipe. A perfect blend of sweet and savory, this dish is a satisfying vegetarian main course or a delightful holiday side.
Ingredients
Sweet Potato Boat:
- 2 large sweet potatoes
- 1 tablespoon olive oil
Roasted Vegetables:
- 1 cup Brussels sprouts, trimmed and halved
- 1 cup butternut squash, peeled and diced
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons dried cranberries
- 2 tablespoons crumbled feta cheese
- 1 tablespoon chopped pecans or walnuts (optional)
- 1 teaspoon balsamic glaze, for drizzling
Instructions
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and roast for 45–50 minutes.
- Toss Brussels sprouts and squash with seasonings, roast for 25–30 minutes until tender.
- Slice and scoop the sweet potatoes, fill with vegetables, top with cranberries, feta, nuts, and balsamic glaze.
Notes
- For a vegan version, omit the feta or use a dairy-free alternative.
- Add quinoa or lentils for extra protein and texture.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 340
- Sugar: 13g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 10mg
