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.
Roasted Butternut Squash with Cheese Crumbles
Roasted butternut squash halves topped with cheese crumbles and herbs. A comforting Let’s Veg recipe perfect for easy oven-baked dishes.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Place squash halves cut-side up on the baking sheet.
- Brush with olive oil and season with salt and black pepper.
- Roast for 40-45 minutes, until very tender and lightly caramelized.
- Remove from oven and sprinkle cheese crumbles over the hot squash.
- Return to oven for 3-5 minutes, just until cheese softens.
- Garnish with fresh herbs if using and serve warm.
Nutrition
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