Herb Roasted Squash & Tomatoes

Mediterranean cooks have long relied on hot ovens and fruity olive oil to coax deep flavor from humble vegetables. Here, butternut squash and cherry tomatoes roast with chickpeas, rosemary, and thyme, then finish with lemon, parsley, and crumbled feta.

Serves 4 · 12 min prep · 25 min cook

Estimate for one serving

• 320 cal
• 12g protein
• 38g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 medium butternut squash
• 2 cups cherry tomatoes
• 1 can (15 oz), drained canned chickpeas
• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp leaves fresh thyme
• 4 garlic cloves
• 1 lemon
• 1 tsp sea 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 seeds, and cut into even 1-inch cubes so they roast uniformly.
3. 3Halve the cherry tomatoes and rinse the chickpeas thoroughly, then pat everything dry with a clean towel.
4. 4Spread the squash cubes, tomato halves, and chickpeas in a single layer on the prepared pan.
5. 5Drizzle with olive oil, then scatter minced garlic, chopped rosemary, and thyme leaves over the top.
6. 6Season generously with salt and pepper, then toss gently with your hands so every piece is coated.
7. 7Roast for 22 to 25 minutes, stirring once halfway, until the squash is fork-tender and golden at the edges and tomatoes have burst and caramelized.
8. 8Remove the pan, immediately zest the lemon over everything and squeeze the juice for bright acidity.
9. 9Sprinkle crumbled feta and fresh parsley across the hot vegetables so the cheese softens slightly.
10. 10Taste and adjust seasoning if needed, then portion into shallow bowls while still warm.
11. 11Serve straight from the pan as a complete weeknight main with crusty bread on the side if desired.