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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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