Butternut squash parmigiana
Servings 4 people
Ingredients
- 600 g (1.32 lb) butternut squash
- Flour , to dust the butternut squash
- Extra virgin olive oil
- 400 g (1 1/3 cups) tomato passata
- 1 clove garlic
- Salt
- 300 g (10 oz) mozzarella, torn into bite-sized pieces
- 100 g (1 cup) Parmigiano Reggiano, grated
- 1 egg
Instructions
- Heat oven to 190°C (375°F). Slice the squash thinly, dust with flour and lay on a single layer into a baking tray greased with olive oil. Brush the butternut squash with extra virgin olive oil and bake for about 35 minutes until golden and crisp.
- Meanwhile, prepare the tomato sauce. Heat a drizzle of extra virgin olive oil with a clove of garlic and add the tomato passata. Cook on low heat for about ten minutes, taste and adjust the seasoning with salt.
- Now it's time to make the parmigiana.
- Start with the baked butternut squash slices, add mozzarella, a good sprinkle of Parmigiano Reggiano and a few tablespoons of tomato sauce. Make three layers and top with tomato sauce, mozzarella and a generous sprinkling of Parmigiano.
- Finish with a beaten egg, and squash the parmigiana with a fork to compact the layers.
- Bake the parmigiana for about 30 minutes, until golden. Butternut squash parmigiana is even better the day after, gently reheated until the cheese is melting.
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