Mediterranean Sweet Potato, Butternut Squash & Carrot
Sheet-Pan Cottage Cheese Bake
A cozy, healthy, protein-rich Mediterranean dish — naturally sweet from roasted veggies, creamy from cottage cheese, and packed with herbs 
Ingredients
Vegetables
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2 cups sweet potato, peeled & cubed
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2 cups butternut squash, peeled & cubed
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2 large carrots, sliced
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1 small red onion, sliced (optional)
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2 cloves garlic, minced
Seasoning
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2–3 tbsp olive oil
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp paprika
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½ tsp cumin (optional, warm flavor)
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Salt & black pepper to taste
Creamy Layer
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1½–2 cups cottage cheese (full-fat = creamiest)
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1 egg (optional, for firmer bake)
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¼ cup grated Parmesan or feta (optional but delicious)
Garnish (Optional but recommended )
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Fresh parsley or basil
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Lemon zest or squeeze of lemon
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Chili flakes for heat
Instructions
Preheat oven to 200°C / 400°F.
Season vegetables
On a large sheet pan, toss sweet potato, squash, carrots, onion, and garlic with olive oil, herbs, spices, salt, and pepper.
Roast
Spread evenly and roast for 25–30 minutes, stirring halfway, until tender and caramelized 
Prepare cottage cheese mix
In a bowl, mix:
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Cottage cheese
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Egg (if using)
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Parmesan or feta
Assemble & bake again
Remove pan from oven, gently spread cottage cheese mixture over the roasted vegetables.
Return to oven and bake 10–15 minutes, until warmed through and lightly golden.
Finish & serve
Top with fresh herbs, lemon zest, and chili flakes 
Serve warm — amazing as a main or side.
Q & A
Q: Can I make it without egg?
Yes! It will be softer and creamier but still delicious.
Q: Can I use ricotta or Greek yogurt instead? Ricotta works perfectly. Greek yogurt works but may be tangier and softer.
Q: How do I make it vegan? Use plant-based cottage cheese or thick hummus + nutritional yeast.
Q: Can I add protein? Yes! Great additions:
