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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
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 206
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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