📋 Ingredients

For the Bake

• 2 cups diced butternut squash
• 1 large red bell pepper, chopped
• 1 medium zucchini, sliced
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1/4 cup grated Parmesan cheese (optional, for a golden top)
• Fresh parsley for garnish

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👩‍🍳 Instructions

1️⃣ Prep the Vegetables

1. Preheat your oven to 400°F (200°C).
2. Add butternut squash, red bell pepper, zucchini, red onion, cherry tomatoes, and cannellini beans to a large baking dish.

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2️⃣ Season Everything

1. Drizzle with 3 tablespoons olive oil.
2. Sprinkle in oregano, thyme, garlic powder, salt, and black pepper.
3. Toss until all the vegetables and beans are evenly coated.

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3️⃣ Roast

1. Spread everything out evenly in the dish.
2. Roast for 30–35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.

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4️⃣ Optional Cheesy Finish

1. Sprinkle Parmesan cheese over the top.
2. Return to the oven for 5–7 minutes until melted and golden.

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5️⃣ Garnish & Serve

• Sprinkle with fresh parsley.
• Serve warm as:
  ✔️ A vegetarian main
  ✔️ A side dish to chicken or fish
  ✔️ A meal-prep friendly lunch over quinoa or rice

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🌱 Tips & Variations

• Add protein: Mix in cooked brown rice, quinoa, or extra beans before baking.
• Make it smoky: Add 1/2 teaspoon smoked paprika.
• Add richness: Stir in a spoonful of pesto when serving.
• Make it creamy: Add dollops of ricotta before baking.