Layered Sweet Potato, Butternut Squash & Carrot Bake with Feta, Pistachios & Cranberry-Honey Glaze

by Judy Franklin-1 March 2026Medium

Layered Sweet Potato, Butternut Squash & Carrot Bake with Feta, Pistachios & Cranberry-Honey Glaze

Prep Time20 min

Cook Time65 min

Total Time85 min

Servings4

1,027 likes, 16 comments - chef_zouheir on February 27, 2026: “Layered Sweet Potato, Butternut Squash & Carrot Bake with Feta, Pistachios & Cranberry-Honey Glaze Ingredients For the Vegetable Layers 2 large sweet potatoes, peeled and thinly sliced 2 cups butternut squash, peeled and thinly sliced 3 large carrots, peeled and thinly sliced 3 tablespoons olive oil 3 cloves garlic, minced 1 teaspoon dried thyme ½ teaspoon dried rosemary 1 teaspoon salt ½ teaspoon black pepper For the Cranberry-Honey Glaze ¾ cup fresh or frozen cranberries 3 tablespoons honey 2 tablespoons orange juice 1 tablespoon balsamic vinegar ½ teaspoon orange zest (optional) For Topping ¾ cup crumbled feta cheese ⅓ cup shelled pistachios, roughly chopped Fresh thyme leaves for garnish (optional) Directions Preheat Oven Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil. Season the Vegetables In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, garlic, thyme, rosemary, salt, and black pepper until evenly coated. Layer the Bake Arrange the vegetables vertically in alternating layers inside the baking dish, tightly packed and slightly overlapping for a beautiful layered presentation. Bake Covered Cover with foil and bake for 40 minutes. Bake Uncovered Remove foil and continue baking for 20–25 minutes, until vegetables are tender and caramelized around the edges. Prepare the Cranberry-Honey Glaze While the vegetables bake, combine cranberries, honey, orange juice, balsamic vinegar, and orange zest in a small saucepan over medium heat. Simmer for 8–10 minutes until cranberries burst and the mixture thickens slightly. Remove from heat. Finish the Dish Once baked, sprinkle crumbled feta evenly over the warm vegetables. Top with chopped pistachios. Drizzle & Serve Spoon cranberry-honey glaze over the top. Garnish with fresh thyme if desired. Serve warm. Nutritional Information (Per Serving – Approximate) Calories: 340 kcal Protein: 9 g Carbohydrates: 42 g Fiber: 6 g Sugar: 18 g Fat: 16 g Saturated Fat: 5 g Sodium: 480 mg”.

Imported RecipeOriginally from: www.instagram.com

Method

0
Preheat oven to 190°C and lightly grease a medium baking dish with olive oil.
1
In a large bowl, toss sweet potatoes, butternut squash, and carrots with olive oil, garlic, thyme, rosemary, salt, and black pepper until evenly coated.
2
Arrange the vegetables vertically in alternating layers inside the baking dish, tightly packed and slightly overlapping.
3
Cover with foil and bake for 40 minutes.
4
Remove foil and continue baking for 20–25 minutes, until vegetables are tender and caramelized around the edges.
5
While the vegetables bake, combine cranberries, honey, orange juice, balsamic vinegar, and orange zest in a small saucepan over medium heat. Simmer for 8–10 minutes until cranberries burst and the mixture thickens slightly. Remove from heat.
6
Once baked, sprinkle crumbled feta evenly over the warm vegetables. Top with chopped pistachios.
7
Spoon cranberry-honey glaze over the top. Garnish with fresh thyme if desired. Serve warm.