Sweet and Savory Honey Roasted Butternut Squash Stuffed with Brussels Sprouts, Beets, Carrots, Cranberries, and Feta

For the Squash:
1 large butternut squash, halved and seeds removed
2 tablespoons olive oil 🫒
2 tablespoons honey
Salt and pepper, to taste

For the Filling:
1 cup Brussels sprouts, halved
1 medium beet, peeled and diced
2 carrots, peeled and sliced
1/2 cup dried cranberries
2 tablespoons olive oil 🫒
Salt and pepper, to taste
For the Topping:

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