Description

A hearty and elegant layered vegetable bake featuring roasted butternut squash, sweet potatoes, and eggplant, topped with creamy whipped feta, crunchy pecans, and a sweet-tart maple cranberry drizzle. Perfect for a festive fall dinner or Thanksgiving side dish.

Ingredients

Scale

For the vegetables:
1 medium butternut squash, peeled, seeded, and sliced into 1/4-inch rounds
2 medium sweet potatoes, peeled and sliced into 1/4-inch rounds
1 large eggplant, sliced into 1/4-inch rounds
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon smoked paprika
For the whipped feta:
8 ounces feta cheese, crumbled
1/2 cup plain Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon black pepper
For the maple cranberry drizzle:
1/2 cup dried cranberries
1/4 cup maple syrup
2 tablespoons apple cider vinegar
1/4 cup water
For the topping:
1/2 cup chopped pecans
2 tablespoons fresh parsley, chopped

Instructions

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
In a large bowl, toss the butternut squash, sweet potatoes, and eggplant slices with olive oil, salt, pepper, thyme, and smoked paprika until evenly coated.
Arrange the vegetables in a single layer on the prepared baking sheets. Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Remove from oven and set aside.
While the vegetables roast, make the whipped feta: In a food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and black pepper. Process until smooth and creamy. Transfer to a bowl and set aside.
Prepare the maple cranberry drizzle: In a small saucepan, combine dried cranberries, maple syrup, apple cider vinegar, and water. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes until cranberries are plump and the liquid has thickened slightly. Remove from heat and let cool.
To assemble the bake: In a 9×13-inch baking dish, layer the roasted vegetables in alternating rows (butternut, sweet potato, eggplant) until all are used, creating a colorful pattern.
Spread the whipped feta evenly over the top of the vegetables. Sprinkle chopped pecans over the feta.
Drizzle the maple cranberry mixture over the top. Garnish with fresh parsley.
Serve warm or at room temperature.

Notes

This dish can be assembled ahead of time and baked just before serving. For a vegan version, omit the whipped feta and use a cashew-based cheese alternative. The maple cranberry drizzle can also be made up to 3 days in advance and stored in the refrigerator.

Prep Time: 25 minutes
Cook Time: 35 minutes
Method: Side Dish
Cuisine: American

Nutrition

Calories: 350 kcal
Sugar: 18 g
Fat: 18 g
Carbohydrates: 38 g
Protein: 10 g