Roasted Stuffed Butternut Squash (Quick Recipe) Ingredients 1 large butternut squash, halved and seeded 2 cups Brussels sprouts, halved 2 cups diced butternut squash (from the extra) 1 cup dried cranberries Olive oil, salt & pepper 1–2 tbsp maple syrup Feta or goat cheese (crumbled) Fresh herbs (parsley or thyme) Instructions Brush squash halves with oil, season, and roast cut-side down at 400°F (200°C) for 35–40 min. Toss Brussels sprouts and diced squash with oil, salt, pepper, and a drizzle o

Butternut squash spread thinly. Sprinkle salt, pepper, thyme over pastry and brie. Bake at 400°F for 12–15 minutes. Flaky, molten, sweet–savory twists with a glossy cranberry finish—golden, creamy, irresistible. Ingredients ➤ For the Twists: • 1 sheet puff pastry, thawed • 1 1/2 cups roasted butternut squash, mashed or finely chopped • 6 oz brie cheese, thinly sliced • 1 tbsp olive oil • 1/2 tsp sea salt • 1/4 tsp black pepper • 1 tsp fresh thyme (optional) • 1 egg, beaten (egg wash) FULLL Recip