Description
A stunning layered vegetable bake featuring tender butternut squash, sweet potatoes, and eggplant topped with creamy whipped feta, toasted pecans, and a sweet-tangy maple cranberry drizzle. Perfect for cozy dinners, holiday gatherings, or a flavorful vegetarian centerpiece.
Ingredients
1 small butternut squash, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1 medium eggplant, thinly sliced
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
8 oz (225 g) feta cheese, crumbled
4 oz (115 g) cream cheese, softened
2 tbsp Greek yogurt
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 clove garlic
1/4 cup dried cranberries, finely chopped
3 tbsp pure maple syrup
1 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1/4 tsp cinnamon
1/3 cup toasted pecans, roughly chopped
2 tbsp fresh parsley, chopped
Fresh thyme leaves for garnish (optional)
Instructions
1. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Place sliced butternut squash, sweet potatoes, and eggplant in a large bowl. Add olive oil, garlic, thyme, rosemary, smoked paprika, salt, and pepper, then toss until evenly coated.
3. Arrange vegetables upright in alternating layers throughout the baking dish until completely filled.
4. Cover tightly with foil and bake for 45 minutes.
5. Remove foil and continue baking for 20–25 minutes until vegetables are tender and lightly caramelized around the edges.
6. While vegetables bake, prepare the whipped feta by blending feta cheese, cream cheese, Greek yogurt, olive oil, lemon juice, and garlic in a food processor until smooth and creamy.
7. Prepare the maple cranberry drizzle by combining dried cranberries, maple syrup, balsamic vinegar, olive oil, Dijon mustard, and cinnamon in a small saucepan. Simmer over low heat for 3–4 minutes until slightly thickened.
8. Transfer baked vegetables to a serving platter or serve directly from the baking dish.
9. Add generous dollops of whipped feta over the vegetables and drizzle with warm maple cranberry sauce.
10. Finish with toasted pecans, chopped parsley, and fresh thyme before serving.
Notes
Slice vegetables evenly so they cook at the same rate.
A mandoline slicer can help create uniform vegetable slices.
Prepare the whipped feta and cranberry drizzle ahead of time for easier entertaining.
Swap pecans with walnuts, almonds, or pumpkin seeds if desired.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 25 mins
- Cook Time: 65 mins
- Category: Dinner / Side Dish
- Method: Baking
- Cuisine: Mediterranean Inspired