Description
A colorful and nutritious dish featuring roasted Brussels sprouts and butternut squash stuffed into tender sweet potatoes, perfect for cozy gatherings.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups Brussels sprouts, halved
- 1 small butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the sweet potatoes several times with a fork and bake for about 45-60 minutes, or until tender.
- Toss Brussels sprouts and butternut squash with olive oil, salt, pepper, garlic powder, and paprika, then spread on a baking sheet.
- Roast the vegetables for about 25-30 minutes, stirring once halfway through.
- Let the sweet potatoes cool slightly, then slice open lengthwise and fluff the insides with a fork.
- Fill the sweet potatoes with the roasted vegetable mixture and garnish with fresh herbs if desired.
Notes
For added crunch, consider adding nuts like walnuts or pecans. This dish can easily be made vegan by omitting cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 10g
- Protein: 6g
- Cholesterol: 0mg