Begin by washing and peeling the sweet potatoes, butternut squash, and carrots. Using a mandoline or sharp knife, slice each vegetable into thin, even slices, about 1/8 inch thick.

In a greased 9x13 inch baking dish, start layering with sweet potato slices, followed by butternut squash, carrots, and dollops of creamy feta. Repeat until all ingredients are used, finishing with sweet potatoes.

Drizzle cranberry-honey glaze over the top layer, ensuring even coverage.

Cover with aluminum foil and bake in a preheated oven at 325°F (165°C) for 45 minutes, removing the foil in the last 10 minutes.

Remove from oven and let it rest for about 10 minutes before slicing.