Herb-Roasted Squash & Tomato Bake

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1 medium (about 2 lb) butternut squash
• 4 medium ripe tomatoes
• 1 medium red onion
• 4 garlic cloves
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 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 even 1-inch cubes so they roast at the same rate.
3. 3Core the tomatoes and cut them into thick wedges; slice the red onion into half-moons and smash the garlic cloves lightly.
4. 4Spread the squash cubes, tomato wedges, onion, and garlic across the sheet pan in a single layer.
5. 5Drizzle everything with olive oil, then strip the rosemary and thyme leaves over the pan and season generously with salt and pepper.
6. 6Toss gently with your hands so every piece is coated, then spread back into an even layer with space between pieces.
7. 7Roast for 25 minutes, then rotate the pan and continue roasting 10 to 15 minutes more until the squash is caramelized at the edges and fork-tender and the tomatoes have collapsed and concentrated.
8. 8Remove from the oven, scatter the crumbled feta over the hot vegetables so it softens slightly, and let rest 3 minutes.
9. 9Finish with a shower of chopped parsley for brightness and serve straight from the pan as a hearty vegetarian main.