Mediterranean Sweet Potato, Butternut Squash & Carrot Sheet-Pan Cottage Cheese Bake

A hearty, veggie-forward bake packed with roasted sweetness, creamy cottage cheese, and Mediterranean herbs. Great as a vegetarian main or a flavorful side.

🛒 Ingredients (Serves 4–6)

Vegetables

• 1 large sweet potato, peeled and cubed

• 2 cups butternut squash, peeled and cubed

• 3 large carrots, sliced

• 1 small red onion, sliced

Seasoning

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp smoked paprika

• Salt and black pepper to taste

Creamy Layer

• 1½ cups cottage cheese (full-fat or low-fat)

• 2 eggs

• ½ cup grated mozzarella or crumbled feta

• ¼ cup grated Parmesan

• 1 tbsp lemon juice

• Zest of ½ lemon

Optional Garnish

• Fresh parsley or basil

• Red pepper flakes

• Toasted pine nuts

🔥 Instructions

1. Preheat Oven
   Preheat to 400°F (200°C). Line a large sheet pan with parchment paper.

2. Roast the Vegetables
   Toss sweet potato, squash, carrots, and red onion with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
   Spread evenly on the sheet pan.
   Roast for 25–30 minutes, until tender and lightly caramelized.

3. Prepare Cottage Cheese Mixture
   In a bowl, whisk together cottage cheese, eggs, mozzarella (or feta), Parmesan, lemon juice, and zest.

4. Assemble & Bake
   Remove vegetables from oven and reduce heat to 375°F (190°C).
   Spread the cottage cheese mixture evenly over the roasted vegetables.
   Return to oven and bake 20–25 minutes, until set and lightly golden.

5. Finish & Serve
   Garnish with herbs, red pepper flakes, or pine nuts.
   Let rest 5–10 minutes before slicing.

🥗 Serving Suggestions

• Serve with a simple cucumber-tomato salad

• Pair with warm pita or crusty bread

• Add grilled chicken or chickpeas for extra protein

❓ Q & A

Q1: Can I make this ahead of time?

Yes! Roast the vegetables and prepare the cottage cheese mixture separately. Assemble and bake just before serving, or fully bake and refrigerate for up to 3 days. Reheat at 350°F until warmed through.

Q2: Can I make it gluten-free?

It already is naturally gluten-free. Just double-check cheese labels.

Q3: Can I make it dairy-free?

You can substitute plant-based cottage cheese and vegan cheese alternatives. The texture will be slightly softer.

Q4: Can I add protein?

Absolutely. Add cooked lentils, chickpeas, or shredded chicken before baking.

Q5: Why add eggs?

Eggs help bind the cottage cheese mixture so it sets like a soft casserole instead of staying loose.

Q6: Can I blend the cottage cheese?

Yes! Blending makes the topping smoother and more custard-like.