Roasted Butternut Squash with Cheese Crumbles

Roasting butternut squash in halves keeps it simple and deeply flavorful. The squash caramelizes gently in the oven, becoming tender and naturally sweet, while cheese crumbles add a savory contrast. It’s an easy, comforting dish that feels both hearty and refined.

This is Let’s Veg comfort, straight from the oven.

Olivia

Roasted Butternut Squash with Cheese Crumbles

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Roasted butternut squash halves topped with cheese crumbles and herbs. A comforting Let’s Veg recipe perfect for easy oven-baked dishes.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Appetizer, Side Dish

Cuisine: American

Calories: 206

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

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• 1 large butternut squash halved lengthwise and seeded
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• ½ cup cheese crumbles feta, goat cheese, or blue cheese
• Fresh herbs thyme, rosemary, or parsley, optional

Equipment

Roast Pan with Non-Stick Rack

Cooking Instructions

 

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Place squash halves cut-side up on the baking sheet.
3. Brush with olive oil and season with salt and black pepper.
4. Roast for 40-45 minutes, until very tender and lightly caramelized.
5. Remove from oven and sprinkle cheese crumbles over the hot squash.
6. Return to oven for 3-5 minutes, just until cheese softens.
7. Garnish with fresh herbs if using and serve warm.

Nutrition

Calories: 206kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 202mgPotassium: 703mgFiber: 4gSugar: 4gVitamin A: 20060IUVitamin C: 39mgCalcium: 179mgIron: 1mg

Notes

Use a spoon to scoop flesh for easy serving

Add a drizzle of honey or balsamic glaze if desired

Works well as a main or a hearty side

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