Butternut Squash Baked with Tomatoes & Cheese

Wednesday 31 October 2012


I hated squash when I was a child.  I am not sure what it was about it that I didn't like, perhaps the texture, or maybe the way my mother prepared it.  Twas always boiled to death and mashed . . . B-O-R-I-N-G  Sorry mum!  I have learned as an adult that if you roast it either in the oven, or in a pan  . . . you bring all the gorgeousness that this lovely vegetable has to offer you, to the surface!  It is Boring no more.  Just look at those beautifully caramelized edges . . . and that lovely colour against the spring onions!!!


Now I am venturing out into the unknown here by adding some tomatoes to the mix, but stay with me people . . . I know what I am doing!!


I've added a nice layer of greated strong cheddar cheese on top.  Everything tastes better with cheese, don't you think?  And bacon . . . but there's no bacon in this mix.  Just cheese gilding the top of that lovely caramlized squash, pan roasted tomatoes and spring onions .  . .


 About half an hour later and it's ready to come out of the oven . . . just look at that gloriously gorgeous  taste tempting cheese crust!  I can't wait to dig in!!


The cheese has melted down into all of those lovely crevices . . . oozing beneath and covering every lucious nugget of squash . . .


I'm a greedy gus and I love the crusty edges of anything baked with cheese . . . they are my favourite bits . . .

 Now we're talking!!   Just look at that moist bejeweled gloriousness . . . simply waiting for me to dig my fork into it . . . I can almost taste it now . . .

This went down a real treat as a simple supper on a cold and rainy autumn day, served up with a nice crusty loaf to soak up all those gorgeous juices.  Fabulous darling . . . just fabulous.


*Butternut Squash Baked with Tomatoes & Cheese*
Serves 6
Printable Recipe

One of my favourite autumn bakes.  We love butternut squash.  It may sound an unusual combination, but trust me when I say it works.

2 pounds of butternut squash
2 TBS butter
2 TBS oil
fine sea salt and freshly ground black pepper to taste
a package of spring onions, sliced, including both the white and light green portions (8 to 10)
1 400g tin of chopped plum tomatoes, drained and rinsed (1 14-oz tin)
1/2 tsp dried thyme
4 ounces of strong cheddar cheese, grated ( 1 cup)

Preheat the oven to 160*C/325*F/ gas mark 3.  Butter a shallow 8 by 10 inch gratin dish.  Set aside.

Peel the squash and discard the skin and seeds.  Cut the flesh into bite sized pieces.  Heat the oil and butter in a large skillet until the butter begins to foam.  Add the squash.  Cook, stirring occasionally until golden brown in places.  Season with some salt and black pepper and then transfer this to the prepared gratin dish.

Add the onions to the same skillet and gently cook until softened.  Season as required and spoon these over top of the squash.

Dump your drained and rinsed tomatoes into the same skillet.  Add the thyme and season to taste.  Cook and stir until they are quite dry with no excess liquid.  Scatter these over top of the onions and squash.  Top all with the cheese.

Bake for 30 minutes, uncovered.  Turn the temperature up to 200*C/40)*F/ gas mark 6, and bake for a further 10 minutes, just until the cheese begins to brown.  Serve immediately.


  1. Why would you rinse tin of tomatoes ,surely you would lose all the taste ..
    But it sounds delicious mmmmroz

    1. I drained and rinsed because I didn't want the mixture to be too damp Ogrady. I didn't want the tomatoes to overwhelm the remaining flavours.

  2. We had this tonight as a side dish to accompany some grilled pork chops.

    Like you, I love the crusty edges of everything. I even add an extra layer of pasta to my lasagne instead of using foil, so I can munch on a plate of that crusty pasta. Yeah, my family thinks that I'm strange.

    This was lovely. I used fresh Roma tomatoes, that I blanched to remove the skin, deseeded and chopped. I also added some fresh rosemary and a touch of maple syrup just to cut through the acid of the tomato and help brown the squash even more. It was ideal to have with the pork and I think that it would go well with chicken or even turkey, so it's an ideal recipe to keep as we head to the holiday season. Really yummy.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!