Herb-Roasted Squash & Tomato Bake

Late-season tomatoes and butternut squash shine in this American sheet-pan bake, where high heat caramelizes their edges with rosemary and thyme. A crumble of feta and fresh parsley finish the warm, vegetable-forward dinner.

Serves 4 · 20 min prep · 45 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 32g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 medium (about 2 lb) butternut squash
• 4 medium late-season tomatoes
• 1 large red onion
• 4 garlic cloves
• 2 tbsp chopped fresh rosemary
• 1 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta
• 1/4 cup chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Peel the squash, scoop out the seeds, and cut it into 1-inch cubes so they roast evenly.
3. 3Core the tomatoes and cut them into thick wedges; slice the red onion into half-moons and smash the garlic cloves lightly.
4. 4Toss the squash, tomato wedges, onion, and garlic on the sheet pan with olive oil, rosemary, thyme, salt, and pepper until everything is glossy and coated.
5. 5Spread the mixture into a single layer so the squash can caramelize rather than steam.
6. 6Roast for 25 minutes, then give the pan a gentle stir and continue roasting another 15 to 20 minutes until the squash is fork-tender and the tomato edges are blistered and jammy.
7. 7Remove the pan from the oven and immediately scatter the crumbled feta over the hot vegetables so it softens slightly.
8. 8Let the bake rest 5 minutes, then finish with a shower of chopped parsley.
9. 9Scoop into shallow bowls and serve as a hearty vegetable main with crusty bread if desired.