Butternut squash parmigiana

Name: Butternut squash parmigiana
Cuisine: European, Italian, Mediterranean
Ingredients: 600g butternut squash, peeled and sliced into half cm slices (net weight); One large clove of garlic, finely chopped; A generous pinch of peperoncino; 1 x 400g can of crushed tomatoes, plus half its volume in water; 50g grated, aged pecorino, plus extra at the table; 2-3 tablespoons chopped fresh mint leaves

10 steps

Mint can be bossy and it is here kept in place by two equally strong flavours: peperoncino and pecorino cheese. They all play big, loud sisters to the quiet butternut squash, which, nonetheless, manages to retain its sweet identity. An excellent, beguiling dish based on contrasts and yet very harmonious.

Updated at: Mon, 04 Sep 2023 17:51:20 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories127.4 kcal (6%)

Total Fat4.4 g (6%)

Carbs19.2 g (7%)

Sugars6.6 g (7%)

Protein6.3 g (13%)

Sodium346.6 mg (17%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gbutternut squash

peeled and sliced into half cm slices, net weight

1 clovegarlic

large, finely chopped

peperoncino

1 x 400gcrushed tomatoes

can, plus half its volume in water

50gpecorino

grated, aged, plus extra at the table

2 tablespoonsfresh mint leaves

chopped

Instructions

Step 1

Shallow fry the butternut squash in olive oil. Cook the slices until tender but still holding their shape (because they will undergo further cooking).

Step 2

Drain on kitchen paper and salt them.

Step 3

If there is still a lot of oil left in the pan, remove it bar a couple of tablespoons, otherwise add some.

Step 4

Add the garlic, the peperoncino and stir, watching them with an eagle eye because the pan will be hot and the risk of burning the garlic is high.

Step 5

When the oil is fragrant and garlicky (which will happen almost immediately), add the tomatoes and the water. Stir and salt lightly: you will add salty pecorino later on, hence go easy.

Step 6

Simmer uncovered for ten minutes.

Step 7

Add the pumpkin and simmer for about extra five minutes, turning the slices in the sauce: some will break up and that’ s fine.

Step 8

Add the pecorino and the mint and stir again, as gently as possible.

Step 9

Rest for 5 minutes and serve, passing extra cheese at the table.

Step 10

The dish can be made in advance, but it will thicken as it sits: add some water to bring it back to a looser consistency, when you reheat it.

View on Italian Home Cooking

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