Roasted Carrots, Squash and Beetroot with Feta Recipe

Heres a fresh and delicious dish that combines butternut squash, onions, carrots and beetroot with creamy feta cheese. Serve this dish over the Bank Holiday as a complementary side dish or a heathy vegetarian main dish.

Our Natural Canvas Square Oven Dish can be used to cook and serve this dish quickly and stylishly.

Serves: 4-6

Time: 50 minutes


2 Large beetroot, peeled

Medium or 1 small butternut squash, peeled and sliced

2 Red onions, peeled and quartered

8 Baby carrots, halved lengthways

Sea salt and freshly ground black pepper

2 Tablespoons of olive oil

A few sprigs fresh thyme

1 Tablespoon of pumpkin seeds

Pack feta cheese (approx 100g), crumbled


Set the oven to 170C fan/190C conventional/Gas 5

Chop the beetroot into large chunks and arrange into the Square Oven Dish with the sliced squash, onions and carrots. Use black pepper and a pinch of salt to season. Drizzle the olive oil and mix to coat all the vegetables

Bake for approximately 30 minutes until the vegetables are almost tender, turning halfway through cooking

Scatter the thyme pumpkin seeds and feta cheese and return to the oven for an additional 10 minutes until the cheese turns golden at the edges.
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