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Walnuts & Maple-Cranberry Glaze Recipe

Walnuts & Maple-Cranberry Glaze Recipe
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★★★★★

5 from 12 reviews

This vibrant Layered Sweet Potato, Butternut Squash & Carrot Lasagna features thinly sliced vegetables baked to tender perfection, layered with a savory blend of herbs, and topped with crumbled feta, crunchy walnuts, and a sweet-tangy maple-cranberry glaze. A colorful and nutritious vegetarian dish perfect for a hearty side or main.

Ingredients

Scale

Layered Vegetables

  • 2 medium 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
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon garlic powder

Maple-Cranberry Glaze

  • ½ cup dried cranberries
  • 3 tablespoons pure maple syrup
  • 2 tablespoons warm water
  • 1 tablespoon olive oil
  • ½ teaspoon ground cinnamon (optional)

Toppings

  • ¾ cup crumbled feta cheese
  • ½ cup chopped walnuts
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Preheat the Oven: Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with olive oil to prevent sticking.
  2. Season the Vegetables: In a large bowl, toss the thinly sliced sweet potatoes, butternut squash, and carrots with olive oil, salt, black pepper, dried thyme, and garlic powder until all pieces are evenly coated with the seasoning.
  3. Layer the Vegetables: Arrange the vegetables vertically or in alternating colorful layers inside the prepared baking dish, creating a lasagna-like pattern. Cover the dish tightly with foil to retain moisture during baking.
  4. Bake: Bake the covered dish in the preheated oven for 40 minutes. Then remove the foil and continue baking for an additional 20–25 minutes until the vegetables are tender and the top is lightly golden.
  5. Prepare the Maple-Cranberry Glaze: While the vegetables bake, combine dried cranberries, pure maple syrup, warm water, olive oil, and optional ground cinnamon in a small bowl. Let the mixture sit for 5–10 minutes to soften the cranberries and thicken the glaze slightly.
  6. Add Toppings: Once baked, remove the dish from the oven and evenly sprinkle crumbled feta cheese and chopped walnuts over the top.
  7. Finish & Serve: Drizzle the maple-cranberry glaze over the layered vegetables and garnish with freshly chopped parsley. Serve warm as a vibrant side dish or a satisfying vegetarian main course.

Notes

  • Use a mandoline slicer for uniform vegetable slices to ensure even cooking.
  • For a nut-free version, omit walnuts or substitute with toasted pumpkin seeds.
  • The glaze can be prepared in advance and refrigerated for up to 2 days.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days.
  • To make this dish vegan, replace feta with a plant-based cheese alternative or omit it entirely.

Nutrition

Keywords: sweet potato lasagna, butternut squash recipe, layered vegetable bake, vegetarian lasagna, maple cranberry glaze, fall side dishes, healthy vegetarian dinner

Find it online: https://maicook.com/walnuts-and-maple-cranberry-glaze-recipe/