Squash and Carrot Melt
Elevate your vegetable side dish game with this irresistibly cheesy Squash and Carrot Melt! Perfectly roasted butternut squash and carrots are tossed with olive oil, garlic, and thyme, creating a caramelized, flavorful base. Topped with a luxurious layer of gooey mozzarella and nutty Parmesan cheese, then finished with a golden, buttery panko breadcrumb crust, this bake is the ultimate harmony of textures and flavors. Ready in just an hour, this comforting dish is ideal for busy weeknights or as a standout addition to any holiday table. Whether served as a vegetarian main or a crowd-pleasing side, this recipe guarantees to win hearts (and taste buds).
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 3 large carrots
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 1 teaspoon thyme leaves (dried or fresh)
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.5 cups panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Peel and cube the butternut squash into 1-inch pieces. Slice the carrots diagonally into 1/4-inch thick rounds.
In a large mixing bowl, toss the squash and carrots with olive oil, salt, black pepper, garlic powder, and thyme leaves until evenly coated.
Spread the vegetables evenly on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
Reduce the oven temperature to 375°F (190°C). Transfer the roasted vegetables to a greased 9x9-inch baking dish, spreading them into an even layer.
Sprinkle the shredded mozzarella cheese evenly over the roasted vegetables, followed by the grated Parmesan cheese.
In a small bowl, mix the panko breadcrumbs with the melted butter until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the cheese layer.
Bake the dish in the oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
Remove from the oven and let cool slightly for 5 minutes before serving. Enjoy your Squash and Carrot Melt!
Nutrition Facts
Calories |
996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.7 g | 83% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 15.2 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 745 mg | 57% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
