**Mediterranean Caramelized Sweet Potato, Butternut Squash & Carrot Stuffed Bread
with Feta, Walnuts & Cranberry-Honey Glaze**
This stuffed bread brings together the colors and flavors of a Mediterranean fall harvest. It’s comforting without feeling heavy, and it makes a great centerpiece for a casual dinner or weekend brunch. The filling is a mix of sweet potato, butternut squash and carrots, all caramelized until soft and golden. Crumbled feta adds saltiness, walnuts bring crunch and the cranberry-honey glaze ties everything together with a sweet, tangy finish.
The best part is how adaptable it is. You can use store-bought dough to keep things easy or make your own if you like. The vegetables can be roasted ahead of time, and the stuffed bread reheats beautifully. It looks impressive once sliced, but the steps are simple and approachable.
Prep: 30 minutes
Cook: 45–55 minutes
Total: 1 hour 20 minutes
Ingredients
For the Filling
1 small sweet potato, peeled and diced
1 cup diced butternut squash
1 large carrot, diced
2 tbsp olive oil
1 tbsp honey
1/2 tsp paprika
1/2 tsp dried thyme
Salt and black pepper to taste
For the Bread
1 pound store-bought pizza dough or homemade bread dough
1/2 cup crumbled feta
1/3 cup chopped walnuts
1 tbsp fresh parsley or thyme, chopped
1 egg, beaten (for brushing)
For the Cranberry-Honey Glaze
1/4 cup cranberry juice
2 tbsp honey
1 tsp lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
Toss the sweet potato, squash and carrot with olive oil, honey, thyme, paprika, salt and pepper.
Spread the vegetables on the sheet pan and roast until caramelized, about 25–30 minutes. Stir halfway for even browning.
Let the vegetables cool for 10 minutes, then mix them with feta, walnuts and parsley.
Reduce oven temperature to 375°F (190°C).
Roll out the dough into a rectangle about 10×14 inches.
Spoon the filling down the center, leaving space on the sides.
Fold the sides over the filling and pinch to seal. Place seam-side down on a lined baking sheet.
Brush with the beaten egg and cut a few small slits on top for ventilation.
Bake 25–30 minutes until golden, then drizzle with warm cranberry-honey glaze.
Tips
Cut the vegetables the same size so they roast evenly.
Don’t skip caramelizing; the flavor deepens and makes the filling richer.
Let the filling cool before adding feta so it doesn’t melt into mush.
Roll the dough evenly so the bread cooks at the same rate.
Seal the seams well to keep the filling from leaking.
Bake on parchment for easy cleanup and better browning.
Rest the bread for 10 minutes before slicing so it holds its shape.
Use a serrated knife to cut neat slices.
Warm the glaze gently so it stays glossy.
Serve slightly warm for the best texture and flavor.
Variations
Herb-Mediterranean version: Add basil, oregano or rosemary.
Spicy version: Mix in a pinch of chili flakes or Aleppo pepper.
Cheese swap: Replace feta with goat cheese or ricotta salata.
Nut-free version: Skip walnuts and add roasted chickpeas.
Greens version: Add chopped spinach or kale to the filling.
Garlic lovers: Add roasted garlic cloves and mash them into the vegetables.
Cranberry boost: Add dried cranberries directly into the filling.
Savory-sweet: Add caramelized onions to deepen the flavor.
Lemon-herb glaze: Replace cranberry juice with lemon juice and zest.
Open-face style: Spread the filling on flatbread and bake like focaccia.
Q&A
Can I use pre-cut vegetables?
Yes. They save time and roast just as well.
Can I use frozen squash?
You can, but thaw and pat it dry to avoid sogginess.
What type of dough works best?
Pizza dough, French bread dough or brioche dough all work.
4. Can I make it ahead?
Yes. Bake it fully, then reheat at 350°F until warm.
What can I use instead of feta?
Goat cheese or shredded mozzarella will work.
Can I skip the glaze?
You can, but it adds a nice tangy finish.
How do I keep the bread from leaking?
Seal the seams firmly and avoid overfilling.
Can I make this gluten-free?
Use gluten-free pizza dough and reduce moisture in the filling.
Can I air-fry it?
Yes. Cook at 350°F for 14–18 minutes, checking for color.
Can I freeze it?
Freeze after baking. Reheat in the oven for the best texture.
Nutrition
(approx. per slice, 8 slices)
Calories: 250–280
Protein: 7 g
Carbs: 32 g
Fat: 10 g
Fiber: 3 g
Sugar: 6 g
Sodium: varies based on feta and dough
Conclusion
This stuffed bread brings together cozy fall flavors with lively Mediterranean touches. The vegetables become soft and caramelized, the feta and walnuts add richness and texture, and the cranberry-honey glaze adds a bright layer that pulls everything together. It’s a great recipe for entertaining, meal prep or making something different on a weeknight. Serve it with a simple green salad, a bowl of soup or on its own as a warm, comforting dish that slices beautifully and tastes even better the next day.