4 large zucchinis, halved lengthwise and scooped
1 cup roasted butternut squash cubes
1 cup roasted Brussels sprouts, halved
1 cup roasted sweet potato cubes
1 cup golden roasted beet cubes
½ cup cucumber ribbons
2 tablespoons cranberry sauce
1 tablespoon honey
1 teaspoon mild chili flakes
3 tablespoons olive oil
¼ cup whipped feta
¼ cup crumbled goat cheese
4 slices prosciutto, crisped and broken into shards
¼ cup roasted macadamia nuts, chopped
¼ cup candied pecans, chopped
¼ cup pomegranate arils
2 tablespoons brown butter
1 tablespoon balsamic reduction
½ teaspoon native pepperberry dust (or cracked pepper)
2 tablespoons toasted pumpkin seeds
Microgreens for garnish
Fresh thyme leaves and chopped parsley for garnish
Salt to taste
Directions:
Preheat the oven to 400°F (200°C). Arrange zucchini halves on a baking sheet, brush with 1 tablespoon olive oil, and sprinkle lightly with salt. Roast for 15–20 minutes until tender and lightly golden.
In a bowl, whisk cranberry sauce, honey, chili flakes, and remaining olive oil. Toss roasted squash, sweet potato, beets, Brussels sprouts, and cucumber ribbons in the glaze.
Fill each roasted zucchini boat generously with the warm vegetable mixture.
Top with dollops of whipped feta and sprinkle with crumbled goat cheese.
Add crispy prosciutto shards, macadamias, candied pecans, pumpkin seeds, and pomegranate arils.
Drizzle brown butter and balsamic reduction over the top.
Finish with pepperberry dust, thyme, parsley, and microgreens.
Serve on a long rustic platter for a festive presentation.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 326 kcal per serving | Servings: 6 servings