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

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roast the Butternut Squash:
• Brush the butternut squash halves with olive oil, season with salt and pepper, and drizzle honey over the flesh.
• Place the squash halves cut-side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender when pierced with a fork. Set aside.

Prepare the Filling:
• While the squash is roasting, toss the Brussels sprouts, beets, and carrots in a bowl with olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for 25-30 minutes until tender and slightly caramelized, stirring halfway through.
• Once roasted, mix in the dried cranberries.

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