Butternut parmigiana

From Ottolenghi Simply Too

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 220°C fan.

Step 2

Cut each squash half into 3 long wedges and arrange them in a large high-sided roasting tray. Rub all over with 2 tablespoons of oil, 1⁄2 teaspoon of salt and a good grind of pepper. Bake for about 35 minutes, until browned and cooked through.

Step 3

In a small bowl mix together the tomatoes, tomato paste, spices, sugar, 3 tablespoons of oil, 2 tablespoons of water and 1⁄2 teaspoon of salt. Set aside.

Step 4

In a separate bowl, mix together the breadcrumbs, garlic, 1⁄2 teaspoon of za’atar and 1 tablespoon of oil.

Step 5

Remove the squash from the oven, then pour the tomato sauce around it and nestle in the oregano sprigs. Lay the cheese evenly over the squash, sprinkle with the breadcrumb mixture and drizzle over the remaining tablespoon of oil. Return to the oven for 10–15 minutes, until golden and bubbly. Sprinkle over the remaining za’atar and oregano leaves and serve.