Description
Layered Sweet Potato, Butternut Squash & Carrot Bake with Cranberry-Honey Drizzle is a cosy, colourful vegetable bake that brings together tender roasted sweet potatoes, butternut squash and carrots with creamy whipped feta, toasted walnuts and a glossy cranberry-honey drizzle. It is comforting, full of flavour and perfect for serving warm as a side dish or vegetarian centrepiece.
Ingredients
2 large sweet potatoes, peeled and thinly sliced
1 medium butternut squash, peeled, seeded, and thinly sliced
2 cups carrots, thinly sliced
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
150 g feta cheese
1/2 cup Greek yogurt
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
Pinch of black pepper
1/3 cup cranberry sauce or cranberry preserves
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves
Pinch of salt
1/3 cup toasted walnuts, chopped
Fresh parsley or thyme
Crumbled feta, optional
Instructions
1. Preheat the oven to 400°F (200°C).
2. Arrange the thinly sliced sweet potatoes, butternut squash and carrots on baking sheets. Drizzle with olive oil and season with dried thyme, dried rosemary, garlic powder, salt and black pepper. Toss gently until the vegetables are evenly coated.
3. Roast the vegetables for 15–20 minutes, turning them halfway through cooking. The vegetables should be slightly tender but still firm enough to handle and arrange into layers.
4. Add the feta cheese, Greek yogurt, olive oil, fresh lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.
5. Lightly grease a baking dish. Arrange a layer of sweet potato slices across the bottom. Add a layer of butternut squash followed by carrots.
6. Spread or dollop some of the whipped feta over the vegetables.
7. Continue layering the vegetables and whipped feta until everything has been used. Finish with a layer of vegetables on top.
8. Cover the baking dish loosely with foil and bake at 375°F (190°C) for 25 minutes.
9. Remove the foil and continue baking for another 15–20 minutes, until the vegetables are completely tender and lightly caramelised.
10. While the bake finishes, combine the cranberry sauce, honey, balsamic vinegar, Dijon mustard, fresh thyme and salt in a small saucepan. Warm over low heat for 3–4 minutes, stirring until the mixture becomes smooth and glossy.
11. Allow the baked vegetables to rest for 10 minutes.
12. Drizzle generously with the warm cranberry-honey sauce, then scatter the toasted walnuts and fresh herbs over the top.
13. Add a little extra crumbled feta if desired and serve warm.
Notes
Slice the vegetables evenly so the sweet potatoes, squash and carrots cook at a similar rate.
Don’t over-roast the vegetables during the initial roasting stage. They should remain firm enough to layer.
Blend the feta until smooth to create a creamy layer that spreads easily between the vegetables.
Let the finished bake rest for 10 minutes before serving to make the layers easier to serve neatly.
Add the toasted walnuts at the end to keep their crunchy texture.
Serve the cranberry-honey drizzle warm for a glossy finish.
The vegetables can be prepared ahead of time and kept covered until you’re ready to build and bake the dish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Mediterranean