Pepper Jelly Roasted Butternut Squash & Brussel Sprouts w/Feta

Pepper jelly roasted butternut squash and Brussel sprouts
Recipe created by: Chef Sean Patrick Gallagher


  • 1 small butternut squash, peeled seeded and cut into 1 inch cubes
1 pint Brussels sprouts, halved

  • 2 cloves garlic, sliced thin

  • 1/2 red onion, cut into large sections

  • 3 oz feta, cut into large cubes 

  • 1/2 cup whole walnut pieces
1/2 cup Hanley’s Pepper Jelly vinaigrette

  • Salt and pepper

  • Olive oil


  1. Prepare all vegetables and then scatter them around a lined sheet tray.
  2. Drizzle with olive oil, salt and pepper and make sure to space them out so they cool properly.

  3. Roast at 425 degrees for 15 minutes.

  4. Remove from oven and add the feta and walnuts in the empty spaces on the tray. Drizzle with half the dressing and place under the broiler for 7-9 minutes. Be sure to watch it to make sure things don’t start to burn.

pepper jelly

pepper jelly

pepper jelly

pepper jelly

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