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Creamy Roasted Seasonal Vegetables {with Pancetta}

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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 15 minutes
Servings: 4 -6


  • To make the sauce:
  • 1 small container Stonyfield plain Greek yogurt 5.8oz
  • 2 Tbs Extra virgin olive oil
  • 2 Garlic cloves finely chopped
  • 1 1/2 tsp Mediterranean sea salt or a combination of 1/2 tsp oregano, 1/2 tsp tyme, 1/2 tsp sea salt
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 Cup Parmesan cheese shredded
  • For the vegetables -
  • 2 Cups Cauliflower florets 1 large head of cauliflower chopped
  • 2 Cups Butternut squash about 1 medium-large butternut squash peeled, seeds removed and chopped
  • 4 oz Pancetta diced
  • 1 tsp Salt
  • 1 Cup Italian blend cheese shredded (or you could use Mozzarella cheese)


  • Preheat oven to 400 and spray a casserole dish or oven safe dish with cooking spray and set aside.
  • In a small bowl combine the Greek yogurt and olive oil, stir to combine. Add the salt, pepper, and Mediterranean sea salt and stir to combine.
  • Clean and chop the vegetables and place them in the prepared baking dish. Next sprinkle the diced pancetta over the vegetables.
  • Spoon/spread the yogurt mixture over the vegetables and then sprinkle the parmesan cheese over the vegetables and bake for half an hour.
  • After half an hour remove the vegetables from the oven, turn the heat to 450. With a spoon turn the vegetables a few times, and then sprinkle 1 cup of Italian blend cheese over the vegetables and put back in the oven (it's ok if the oven hasn't reached 450 yet when you put the vegetables back in). Bake for another 15-20 minutes until the cheese is brown and bubbly in a few places. Remove from oven and allow to cool for 5-10 minutes before serving. It's ok if there is a little oil in the bottom of the roasting pan-depending on how fatty your pancetta is it will omit some grease while roasting. Spoon a few spoonfuls on a plate and enjoy!