Mediterranean Sweet Potato, Butternut Squash & Carrot Sheet-Pan Cottage Cheese Bake
This dish is warm, filling and bright with Mediterranean flavors. It combines caramelized vegetables, creamy cottage cheese and a savory herb blend that ties everything together. Everything bakes on one sheet pan, and the cottage cheese turns into a light, protein-rich layer that feels a bit like a crustless veggie casserole. It’s simple enough for weeknights and sturdy enough for meal prep. The leftovers reheat well and taste even better the next day.
Prep: 20 minutes
Cook: 40–45 minutes
Total: 60–65 minutes
Ingredients
Vegetables
2 cups sweet potato, peeled and diced
2 cups butternut squash, peeled and diced
1½ cups carrots, diced
1 small red onion, sliced
1 red bell pepper, diced (optional)
Seasoning
3 tbsp olive oil
1½ tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp chili flakes (optional)
Cottage Cheese Layer
1½ cups cottage cheese
1 egg (optional, for firmer texture)
¼ cup crumbled feta
2 tbsp chopped parsley
1 tbsp lemon juice
1 tbsp olive oil
To Finish
Extra feta or parsley for topping
Fresh lemon wedges
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment for easier cleanup.
Prep the vegetables. Cut everything into similar bite-size cubes so they roast evenly.
Season the vegetables. Add them to the pan and drizzle with olive oil. Sprinkle salt, pepper, paprika, oregano, basil, garlic powder and chili flakes. Toss to coat.
Spread everything out. Make sure the vegetables sit in a single layer. Crowding slows the browning.
Roast for 25 minutes. Stir once halfway through to ensure even caramelizing.
Mix the cottage cheese blend. In a bowl, stir cottage cheese, egg (optional), feta, parsley, lemon juice and olive oil. Season lightly with salt and pepper.
Lower the oven temperature to 400°F (205°C).
Spoon the cottage cheese mixture across the roasted vegetables. Spread gently without covering everything completely; leave some veggies peeking through.
Bake for another 15–20 minutes. The cottage cheese should set around the edges and get lightly golden on top.
Finish and serve. Top with more feta, fresh herbs and a squeeze of lemon. Serve warm as a main dish or side.
Tips
Uniform cuts matter. Smaller cubes caramelize faster and evenly.
Use a hot oven. Anything under 400°F won’t brown the vegetables well.
Dry vegetables before seasoning. Moisture prevents proper roasting.
Add herbs twice. Dried herbs bake well; fresh herbs should go on after cooking.
Use full-fat cottage cheese for a creamier, richer bake.
Add the cottage cheese after roasting. Putting it on too early makes it watery.
Roast on parchment if you want softer vegetables and on bare metal if you want crisp edges.
Taste before finishing. Lemon and feta brighten everything but add salt, so adjust.
Don’t skip stirring halfway. It prevents one side from burning.
Let it rest 5 minutes before cutting so the cottage cheese layer firms slightly.
Variations
Protein boost: Add cooked chicken, ground turkey or chickpeas before adding the cottage cheese layer.
Spicy version: Add harissa paste to the cottage cheese mixture.
Italian style: Replace paprika with Italian seasoning and top with shredded mozzarella.
Moroccan twist: Add cumin, cinnamon and a drizzle of honey on the vegetables.
Low-carb: Swap sweet potato with zucchini or cauliflower.
Extra creamy: Mix ricotta into the cottage cheese blend.
Green boost: Add spinach or kale in the final 5 minutes of baking.
Crunchy topping: Add breadcrumbs or crushed walnuts before the final bake.
Tomato lift: Add cherry tomatoes halfway through baking for a juicier finish.
Herb-packed: Add dill, mint and basil after baking for a fresh punch.
Q&A
Can I make this without cottage cheese?
Yes. Use ricotta or Greek yogurt mixed with a little feta.
Can I prep the vegetables ahead?
Yes. Store them chopped for up to 24 hours in the fridge.
Does this freeze well?
It freezes better without the cottage cheese layer. Add it fresh when reheating.
Can I make it dairy-free?
Use dairy-free ricotta or cashew cream in place of cottage cheese and skip the feta.
Why did my vegetables steam instead of roast?
They were likely crowded or too wet. Spread them out more next time.
Can I add chicken directly to the sheet pan?
Yes, but cook it separately or add precooked pieces to avoid drying it out.
How do I keep the cottage cheese from getting watery?
Use full-fat and add it after the vegetables have roasted.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first.
How can I make it more filling?
Serve with quinoa, couscous or whole-grain pasta.
Is it okay to skip the egg?
Yes. The mixture will be softer but still delicious.
Nutrition
(approx. per serving, 6 servings)
Calories: 260–300
Protein: 14–18 g
Carbs: 28–33 g
Fat: 10–13 g
Fiber: 5–6 g
Sodium: 520–650 mg
Conclusion
This sheet-pan bake pulls together everything comforting about roasted vegetables and pairs it with the creamy tang of cottage cheese and feta. It works as a full meal on its own or as a hearty side next to chicken, seafood or grains. It’s simple to prepare, flexible enough to adapt to whatever you have and tastes good hot or cold. If you like bright, warm Mediterranean flavors, this one earns a spot in your weekly rotation.