Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Honey Drizzle
This Layered Sweet Potato, Squash & Carrot Bake is the kind of dish that looks impressive but is surprisingly simple to make. Thin slices of sweet potato, butternut squash, and carrots are stacked and baked until tender, then finished with creamy feta, toasted walnuts, and a glossy cranberry-honey drizzle.
It’s colorful, naturally sweet, and balanced with savory and tangy notes. Perfect for a holiday table, dinner gathering, or even a cozy weekend meal, it works beautifully as a vegetarian main or a vibrant side dish.
Prep Time: 25 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 15 minutes
Servings: 6
Ingredients
Vegetables
2 medium sweet potatoes, peeled and thinly sliced
2 cups butternut squash, peeled and thinly sliced
2 large carrots, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
Cheese & Nuts
4 oz feta cheese, crumbled
1/3 cup walnuts, toasted and chopped
Cranberry-Honey Glaze
1 cup fresh or frozen cranberries
3 tablespoons honey
2 tablespoons water
1 teaspoon lemon juice (optional, for brightness)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish.
Prepare the vegetables. Peel and slice the sweet potatoes, squash, and carrots into thin, even rounds about 1/8 inch thick for uniform cooking.
Season the vegetables. In a large bowl, toss the sliced vegetables with olive oil, salt, and black pepper until evenly coated.
Layer the bake. Arrange the vegetables in alternating layers in the baking dish, either stacked vertically for a decorative look or layered flat.
Cover and bake. Cover tightly with foil and bake for 35 minutes.
Uncover and continue baking. Remove foil and bake an additional 10–20 minutes until vegetables are tender and edges lightly caramelized.
Prepare the glaze. In a small saucepan over medium heat, combine cranberries, honey, and water. Cook for 8–10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Stir in lemon juice if using.
Cool slightly. Remove glaze from heat and let it sit for a few minutes to thicken further.
Add toppings. Once vegetables are tender, sprinkle crumbled feta and toasted walnuts evenly over the bake.
Drizzle and serve. Spoon the warm cranberry-honey glaze over the top just before serving.
Tips
Use a mandoline slicer for evenly thin vegetable slices.
Keep slices similar in thickness to ensure even cooking.
If squash is difficult to slice, microwave it for 1–2 minutes to soften slightly.
Toast walnuts in a dry skillet for 3–5 minutes to enhance flavor.
Avoid overcrowding the pan to prevent steaming instead of roasting.
Cover tightly with foil to trap moisture for tender vegetables.
Check doneness with a fork; it should slide through easily.
Let the bake rest 5–10 minutes before serving for easier slicing.
Add glaze just before serving to maintain texture contrast.
Taste the glaze before drizzling and adjust sweetness if needed.
Variations
Goat Cheese Swap: Replace feta with crumbled goat cheese.
Maple Glaze: Substitute honey with maple syrup for deeper sweetness.
Savory Herb Twist: Add thyme or rosemary between layers.
Spicy Kick: Stir a pinch of red pepper flakes into the glaze.
Vegan Version: Omit feta or use a plant-based alternative.
Parmesan Crust: Add grated Parmesan during the final 10 minutes of baking.
Pecan Alternative: Swap walnuts for toasted pecans.
Garlic Infusion: Mix minced garlic into olive oil before tossing vegetables.
Citrus Brightness: Add orange zest to the glaze.
Creamy Layer: Spread a thin layer of ricotta between vegetable layers.
Q&A
Can I prepare this ahead of time?
Yes. Assemble and refrigerate up to 24 hours before baking.
Can I use dried cranberries?
Fresh or frozen are best for a sauce, but dried can be simmered with extra water.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.
Can I freeze it?
It can be frozen, but texture may soften upon reheating.
How do I reheat?
Warm in a 350°F oven until heated through.
What pairs well with this dish?
Roasted chicken, turkey, grilled salmon, or a simple green salad.
Can I slice vegetables thicker?
Yes, but increase baking time accordingly.
Is this dish gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make it dairy-free?
Omit feta or use a dairy-free cheese substitute.
Can I reduce sweetness?
Use less honey or add extra lemon juice to balance flavors.
Nutrition
(Approximate per serving)
Calories: 280–320
Carbohydrates: 35–40g
Protein: 6–8g
Fat: 14–16g
Fiber: 6–8g
Sugar: 15–18g
Values vary based on portion size and glaze amount.
Conclusion
Layered Sweet Potato, Squash & Carrot Bake with Cranberry-Honey Drizzle brings together natural sweetness, savory depth, creamy tang, and satisfying crunch in one beautiful dish. The tender roasted vegetables create a hearty base, while feta and walnuts add contrast and richness. The cranberry-honey glaze ties everything together with a bright, slightly tart finish.
Whether you’re serving it at a festive gathering or enjoying it as a wholesome family dinner, this bake delivers both comfort and elegance in every forkful.