For the Roasted Vegetables

4 cups pumpkin or butternut squash, peeled and cut into 1-inch cubes

4 cups Brussels sprouts, trimmed and halved

2 tbsp olive oil

1 tsp garlic powder

1 tsp dried thyme

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Toppings

8 oz burrata cheese

½ cup dried cranberries

½ cup pecans, roughly chopped

2 tbsp fresh parsley, chopped

1 tsp fresh thyme leaves

For the Hot Honey

¼ cup honey

½–1 tsp red pepper flakes

1 tsp fresh lemon juice

Pinch of salt

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Add the pumpkin and Brussels sprouts to the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, thyme, smoked paprika, salt, and black pepper. Toss until evenly coated.

Spread the vegetables into a single layer, leaving space between the pieces for better browning.

Roast for 25–30 minutes, tossing halfway through, until the pumpkin is tender and caramelized and the Brussels sprouts are golden and crisp around the edges.

While the vegetables roast, combine the honey, red pepper flakes, lemon juice, and a pinch of salt in a small saucepan. Warm over low heat for 2–3 minutes, stirring gently. Do not boil.

Remove the roasted vegetables from the oven and transfer them to a serving platter.

Tear the burrata gently and arrange it over the warm roasted vegetables.

Scatter the dried cranberries and toasted pecans over the top.

Drizzle generously with the warm hot honey.

Finish with fresh parsley and thyme leaves, then serve immediately while the burrata is creamy.

Calories: 385

Protein: 10 g

Carbohydrates: 43 g

Fat: 22 g

Fiber: 7 g

Sugar: 23 g

Sodium: 360 mg