This roasted butternut squash is incredibly simple. It’s also irresistibly delicious. The herb cream cheese makes it the combination we have been waiting for!

Few vegetables say “comfort quite like butternut squash. Even though the temperature is getting warmer, this dish is light. It has a refreshing element from the herb vegan cream cheese!

This dish is simple enough for a weeknight dinner. It is also elegant enough to impress guests at your next dinner party. The sweet caramelized squash meets a tangy, herb vegan cream cheese. The rich and balanced flavor combination is deeply satisfying.

Why You’ll Love this Recipe

• 100% Plant-Based: As always, my recipes are vegan, as is this cream cheese. It is store-bought. You can find it quite easily at your local grocery store. They are usually coconut-based, but you can also make your own!
• Flavor: Roasting brings out the squash’s natural sugars. The herb cream cheese adds tang and depth. It also gives it that creamy element that pairs so well.
• Versatile: Serve as a side dish, main course, or a holiday centerpiece.

How to Make this Roasted Butternut Squash with Herb Cream Cheese:

As mentioned, this recipe is very easy to make. The first step is cubing the squash before tossing it in maple syrup and cinnamon. Roast until golden. While the squash is cooking, place an entire container of vegan cream cheese in a bowl or mixer. Whip it until light and fluffy. Fold in your favorite fresh herbs. Spread the cream cheese on a serving dish or individual plates and place the cubes of squash on top. Enjoy!

Tips:

• No cream cheese? Substitute with your favorite thick vegan yogurt.
• What herbs should I use? Most herbs work well in this recipe! For this recipe, I used chives and basil, but dill and mint would also be delicious!
• Add crunch: Top with roasted pumpkin seeds or chopped walnuts.
• Meal idea: Serve alongside some crusty bread to make a more filling meal.

Roasted Butternut Squash with Herb Cream Cheese

Recipe by Stunningly Plant BasedDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This roasted butternut squash is incredibly simple. It’s also irresistibly delicious. The herb cream cheese makes it the combination we have been waiting for!

Ingredients

• 1 large butternut squash

• 2 tbsp Maple Syrup

• 1 tsp Cinnamon

• 1 container of Vegan Cream Cheese

• 1/2 cup fresh Herbs (chopped)

Directions

• Heat oven to 400 degrees F.
• Peel and cube butternut squash. Place in a large bowl and toss with maple syrup and cinnamon.
• Line a baking dish with parchment paper. Evenly distribute the squash on the baking sheet. Bake for 20 minutes or until nice and golden and fork-soft.
• In a mixing bowl or stand mixer whip the cream cheese until light and fluffy, fold in fresh herbs.
• Spread a layer of the cream cheese mixture onto a serving dish or individual plates. Top with roasted squash and any more fresh herbs.
• Serve and enjoy!