Name: Roasted Acorn Squash & Brussels Sprouts with Whipped Feta, Cranberries, Candied Pecans & Hot Honey
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large acorn squash, seeded and sliced into wedges (700 g); 4 cups Brussels sprouts, trimmed and halved (360 g); 3 tbsp olive oil (45 ml); 1 tbsp maple syrup (20 g); 1 tsp garlic powder (3 g); 1 tsp dried thyme (1 g); ½ tsp smoked paprika (1 g); ¾ tsp kosher salt (4 g); ½ tsp black pepper (1 g); 1 cup crumbled feta cheese (150 g); ½ cup Greek yogurt (120 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lemon juice (15 ml); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; ¾ cup pecan halves, roughly chopped (85 g); 1 tbsp maple syrup (20 g); 1 tsp olive oil (5 ml); ¼ tsp cinnamon (0.5 g); Pinch of kosher salt; ½ cup dried cranberries (75 g); 3 tbsp hot honey (63 g); 1 tbsp fresh orange juice (15 ml); 1 tbsp fresh thyme leaves (3 g); 2 tbsp pomegranate arils (30 g); 1 tbsp crumbled feta (15 g)

Description

A colourful, flavour-packed side dish featuring tender roasted acorn squash and Brussels sprouts with creamy whipped feta, sweet-tart cranberries, crunchy candied pecans, fresh herbs, pomegranate, and a glossy hot honey drizzle.

Ingredients

For the Roasted Vegetables:

1 large acorn squash, seeded and sliced into wedges (700 g)

4 cups Brussels sprouts, trimmed and halved (360 g)

3 tbsp olive oil (45 ml)

1 tbsp maple syrup (20 g)

1 tsp garlic powder (3 g)

1 tsp dried thyme (1 g)

½ tsp smoked paprika (1 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Whipped Feta:

1 cup crumbled feta cheese (150 g)

½ cup Greek yogurt (120 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Candied Pecans:

¾ cup pecan halves, roughly chopped (85 g)

1 tbsp maple syrup (20 g)

1 tsp olive oil (5 ml)

¼ tsp cinnamon (0.5 g)

Pinch of kosher salt

For the Cranberry-Hot Honey Topping:

½ cup dried cranberries (75 g)

3 tbsp hot honey (63 g)

1 tbsp fresh orange juice (15 ml)

For Garnish:

1 tbsp fresh thyme leaves (3 g)

2 tbsp pomegranate arils (30 g)

1 tbsp crumbled feta (15 g)

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

2. Place the acorn squash wedges and Brussels sprouts in a large bowl. Add the olive oil, maple syrup, garlic powder, dried thyme, smoked paprika, kosher salt, and black pepper. Toss thoroughly until evenly coated.

3. Spread the squash and Brussels sprouts over the prepared baking sheet in a single layer, leaving space between the pieces. Roast for 30–35 minutes, turning the vegetables halfway through cooking, until the squash is tender and the Brussels sprouts are deeply caramelised around the edges.

4. While the vegetables roast, make the whipped feta. Add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a food processor. Blend until smooth and creamy.

5. Add the water a little at a time to the whipped feta until it reaches a soft, spreadable consistency. Set aside.

6. Prepare the candied pecans by heating a dry skillet over medium-low heat. Add the chopped pecans, maple syrup, olive oil, cinnamon, and a pinch of kosher salt.

7. Cook the pecans for 3–4 minutes, stirring frequently, until glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool completely so they become crisp.

8. Make the cranberry-hot honey topping by combining the dried cranberries, hot honey, and fresh orange juice in a small saucepan. Warm over low heat for 2–3 minutes, stirring gently, until the cranberries soften slightly and the honey becomes warm and glossy.

9. Spread the whipped feta over a large serving platter, creating a generous layer in the centre.

10. Arrange the roasted acorn squash and Brussels sprouts over the whipped feta.

11. Scatter the warm cranberries and cooled candied pecans over the roasted vegetables. Drizzle generously with the warm hot honey mixture.

12. Finish with fresh thyme leaves, pomegranate arils, and extra crumbled feta. Serve warm while the vegetables are tender, the pecans are crisp, and the hot honey is glossy.

Notes

Spread the vegetables into a single layer so they roast and caramelise instead of steaming. Keep the squash wedges and Brussels sprouts similar in size so they cook at roughly the same rate. Stir the candied pecans frequently and keep the heat at medium-low because maple syrup can caramelise quickly. Add the water gradually to the whipped feta until it reaches a creamy, spreadable consistency. Prepare the whipped feta ahead of time and keep it chilled until ready to assemble. Candied pecans can be prepared ahead and stored in an airtight container once completely cooled. Regular honey can be used instead of hot honey for a milder finish. A small pinch of chilli flakes can be added for extra heat. For the best texture, prepare the individual components ahead of time but assemble the platter shortly before serving. Serve alongside roasted chicken, turkey, or other main courses, or enjoy as a substantial seasonal vegetable centrepiece.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American