Butternut Squash Parmigiana
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Seasoned breadcrumbs
40 mins
-
Total Time
1 hr 50 mins
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Servings
4
-
Calories
483 kcal
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Course
Main Course
-
Cuisine
Italian
Butternut Squash Parmigiana
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Roasted butternut squash is layered with sage, marinara, mozzarella and Parmigiano Reggiano, and topped with homemade garlicky seasoned breadcrumbs.
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Ingredients
For the seasoned breadcrumbs
- 4 lices bread toasted
- 1/4 cup parsley minced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed hot red pepper flakes
- 1 clove garlic minced
For the butternut squash parmigiana
- 2 large butternut squash sliced into 1/4" thick pieces
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 pound mozzarella shredded
- 1 cup parmigiano reggiano grated
- 4 cups marinara sauce see notes below
- 3 tablespoons sage chopped
Instructions
For seasoned breadcrumbs
- Toast 4 slices of bread at 325f until dry (about 30 minutes).
- Place the bread, parsley, olive oil, salt, pepper, garlic, and red pepper flakes into a food processor and pulse to make coarse breadcrumbs.
- Lay the breadcrumbs out on a large baking sheet and toast for 10 minutes at 325f.
For the butternut squash parmigiana
- Preheat oven to 400f and set the rack to middle level. Peel 2 large butternut squash, slice in half, and remove seeds. Slice the halves crosswise into ¼" thick pieces.
- Place squash pieces on parchment paper lined baking sheets and drizzle olive oil onto all the pieces. Sprinkle evenly with salt and pepper. Roast for 20 minutes at 400f.
- Spread a thick layer of marinara sauce into the bottom of a 9 by 13" baking dish. Place 1 layer of roasted butternut squash pieces, then another thick layer of sauce. Next spread out 1/3 of the mozzarella, Parmigiano Reggiano, and sage. Repeat for 2 more layers.
- Place a sheet of parchment paper, then foil over the dish and bake for 25 minutes. After 25 minutes remove the covering and sprinkle a thick layer of the seasoned breadcrumbs on top. Return to the oven and bake uncovered for 5 more minutes or until bubbly and toasty.
- Wait at least 20 minutes before cutting into the butternut squash parmigiana so that it solidifies a bit. Enjoy!
Notes
- Use this marinara sauce recipe or a storebought version.
- Seasoned breadcrumbs can be made in advance and should be stored in the refrigerator. Use leftover breadcrumbs for pasta toppings, chicken cutlets, or whatever you like.
- Extra butternut squash pieces can be saved for another purpose or if there is enough room left in the baking dish, make another layer.
- Leftovers can be saved for up to 3 days and can be reheated in the oven at 325f until warm or in the microwave.
Nutrition Information
Show Details
Calories
483kcal
(24%)
Carbohydrates
69.7g
(23%)
Protein
17.3g
(35%)
Fat
19.9g
(31%)
Saturated Fat
5.9g
(30%)
Cholesterol
19mg
(6%)
Sodium
1303mg
(54%)
Potassium
2113mg
(60%)
Fiber
11.8g
(47%)
Sugar
17.9g
(36%)
Calcium
445mg
(45%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 69.7g | 23% |
| Protein | 17.3g | 35% |
| Fat | 19.9g | 31% |
| Saturated Fat | 5.9g | 30% |
| Cholesterol | 19mg | 6% |
| Sodium | 1303mg | 54% |
| Potassium | 2113mg | 45% |
| Fiber | 11.8g | 47% |
| Sugar | 17.9g | 36% |
| Calcium | 445mg | 45% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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