Roasted Butternut Squash with Cherry Tomatoes, Walnuts & Vegan Parmesan
This dish features tender roasted butternut squash seasoned with warming spices, tangy lime juice, and olive oil. After baking, it is finished with walnuts, cherry tomatoes, and a sprinkle of vegan parmesan, creating a simple but flavorful plant-based side.
The recipe uses minimal ingredients and allows the natural sweetness of the squash to shine through. The added walnuts bring crunch, the tomatoes add freshness, and the vegan parmesan gives a savory finish.
Roasted Butternut Squash with Cherry Tomatoes, Walnuts & Vegan Parmesan
Course: Side DishCuisine: Vegan, Plant-BasedDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
35
minutesCalories
220–260
kcalIngredients
1/2 butternut squash
1/2 tsp cayenne pepper
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1 tsp salt
1/2 lime (juice)
Olive oil
50 g walnuts
200 g cherry tomatoes
50 g vegan parmesan
Directions
- Prepare the Butternut Squash
Use half of a butternut squash. Season it with cayenne pepper, ground coriander, turmeric, paprika, and salt. Squeeze fresh lime juice over it and drizzle with olive oil, coating the squash evenly. - Roast the Squash
Place the seasoned squash in the oven and bake at 180°C (356°F) for 25–30 minutes, allowing it to soften and begin caramelizing. - Add Toppings and Bake Again
Once partially baked, top the squash with walnuts, cherry tomatoes, and vegan parmesan. Return it to the oven and continue baking at 180°C (356°F) for 10–15 minutes, or until everything appears toasted and warmed through. - Serve
Remove from the oven and enjoy the dish warm.
Recipe Video
Notes
- For easier cutting, briefly microwave the squash before slicing to soften the skin.
