Waitrose and Partners
Cheesy crusted squash

Cheesy crusted squash

Great-value, meat-free and packing in 2 of your 5 a day, this is a real winner – plus it can be prepared ahead. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

Shop all everyday value Essential ingredients here.

3.5 out of 5 stars(14) Rate this recipe
HealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 800g butternut squash, peeled and cut into wedges
  • 3 tbsp Essential Olive Oil
  • 2 clove/s garlic, crushed
  • 400g can Essential Plum Tomatoes
  • ½ tsp sugar
  • 1 mall Essential Savoy Cabbage, cut into thin wedges
  • 75g Essential Waitrose Parmigiano Reggiano, finely grated, plus extra to serve (optional)
  • 30g fresh white breadcrumbs
  • 2 tbsp chopped flat leaf parsley (optional)


  1. Preheat the oven to 220ºC, gas mark 7. Toss the squash wedges with 1 tbsp oil, season and spread over a large baking tray. Roast for 15 minutes. Meanwhile, heat 1 tbsp oil in a saucepan over a low medium heat. Add the garlic and gently fry for 1-2 minutes until fragrant, then add the tomatoes. Rinse the can with a little water and add to the pan. Add the sugar, season and simmer gently for 8-10 minutes, breaking up the tomatoes with a wooden spoon.

  2. Take the tray out of the oven; turn the squash. Toss the cabbage with ½ tbsp oil and 25g cheese; season and add to the tray. Roast for another 15 minutes. Meanwhile, in a bowl, mix the remaining 50g cheese with the breadcrumbs and parsley (if using).

  3. Spoon the tomato sauce into a large ovenproof dish. Top with the roasted veg, then sprinkle over the breadcrumbs. Drizzle with the remaining ½ tbsp oil and bake for 10-15 minutes until golden. Serve with extra cheese grated over, if liked. A green salad makes a good accompaniment.

Cook’s tip

Make it hearty. Add a can of drained cannellini beans to the tomato sauce for an extra boost of protein. 


Typical values per serving when made using specific products in recipe


1,393kJ/ 334kcals



Saturated Fat












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Overall rating (3.5/5)

3.5 out of 5 stars14 ratings

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