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
Scale
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
