Mediterranean Caramelized Sweet Potato, Butternut Squash, Carrot Stuffed Bread with Feta, Walnuts, and Cranberry-Honey Glaze

 

Caramelized Sweet Potato, Butternut Squash, Carrot Stuffed Bread with Feta, Walnuts, and Cranberry-Honey Glaze

Ingredients:

Roasted Vegetable Filling:

1 cup (150 g) sweet potato, small cubes

1 cup (150 g) butternut squash, small cubes

1 cup (150 g) carrots, small cubes

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) maple syrup or honey

½ tsp (2–3 g) sea salt

¼ tsp (1–2 g) black pepper

Optional: ½ tsp (2–3 g) smoked paprika or cinnamon

Bread:

1 large rustic loaf or baguette

2 tbsp (28 g) butter, melted

1 clove garlic, minced (optional)

Toppings:

¾ cup (110 g) crumbled feta

⅓ cup (40 g) chopped toasted walnuts

Cranberry-Honey Glaze:

½ cup (120 g) whole berry cranberry sauce

2 tbsp (30 ml) honey

1 tsp (5 ml) lemon juice

Pinch sea salt

Directions:

Roast vegetables:

Preheat oven to 400°F (200°C).

Toss sweet potato, squash, and carrots with olive oil, maple/honey, salt, pepper, and paprika/cinnamon if using.

Roast 20–25 minutes, flipping halfway, until caramelized and tender.

Prepare bread:

Slice the top off the loaf and hollow out the inside to create a “bread boat.”

Mix melted butter with garlic (optional) and brush inside the bread.

Toast in the oven 5–7 minutes until lightly crisp.

Make cranberry-honey glaze:

Warm cranberry sauce, honey, lemon juice, and a pinch of salt until glossy.

Assemble stuffing:

Fill the toasted bread with roasted vegetables.

Sprinkle crumbled feta and toasted walnuts over the top.

Finish:

Drizzle generously with the cranberry-honey glaze.

Slice and serve warm.

Prep Time: 12 minutes

Cooking Time: 30 minutes

Total Time: 42 minutes

Kcal: ~280 kcal per serving

Servings: 4–6 servings