{Parmigiana di Zucca} Butternut Squash Parmesan Recipe

A healthy-ish recipe for a baked take on classic Parmigiana made with butternut squash, tomato sauce, ricotta cheese, and fried sage. With this {Parmigiana di Zucca} Butternut Squash Parmesan recipe you will definitely impress even your most Italian friends!

5 from 4 votes

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Prep Time 15

Cook Time 1 45

Total Time 2

Course Dinner, Lunch, Main, Side

Cuisine American, Italian

Diet Gluten Free, Vegetarian

Servings servings

Calories 338 kcal

Equipment

Small Saucepan With Lid
Glass Bowls
8 inch Square Baking Dish

Ingredients

1/2 cup extra-virgin olive oil
4 medium garlic cloves smashed and peeled (optional, for garlic oil)
1 medium butternut squash (about 3 pounds)
1 (23.5-ounce) jar FarmToFork™ Tomato Basil or Spicy Marinara Sauce
8 ounces low-moisture mozzarella cheese or high-quality whole milk ricotta cheese (if using mozzarella, slice into 1/4-inch half moons)
1 1/2 ounces finely grated Parmigiano-Reggiano cheese (about 1/2 cup)
Kosher salt and Freshly ground black pepper
20 small fresh sage leaves for garnish (optional)
1/2 cup heavy cream for garnish (optional)
2 sprigs fresh rosemary for garnish (optional)
2 tablespoons pine nuts for garnish (optional)

Instructions

Make The Garlic Oil (optional): Heat oven to 250°F and arrange a rack in the middle. Combine the extra-virgin olive oil and garlic in a small saucepan and cover (use aluminum foil if the pan doesn’t come with a lid).
Place in the oven and cook for at least 45 minutes until the garlic is soft and golden. Remove from the oven and set aside to cool slightly before using.
Assemble The Butternut Squash Parmesan: Heat oven to 400°F and arrange a rack in the middle. Meanwhile, cut the ends of the butternut squash off so that it can sit upright, then cut the bulb off of the neck (set the bulb aside for another use). Peel the butternut squash, then cut the neck in half lengthwise, placing one half cut-side down on a cutting board.
Cut crosswise into 1/4-inch-thick pieces (they should look like half-moons). Repeat to use up all the squash neck (you should end up with around 24 to 30 half-moons of squash).
TIP: If the squash is hard to cut, you can microwave it for 3 minutes or put it in the oven for 5 to 10 minutes (even while the oven is preheating) to make it easier to slice.
Place all the squash pieces in a large bowl, add 1 tablespoon of the garlic oil (or olive oil), a pinch of salt, and a few cranks of freshly ground black pepper. Toss to coat.
Drizzle 1 tablespoon of the garlic oil (or EVOO) in an 8-by-8-inch baking dish or in a few individual baking dishes like we’ve done here. To assemble the Butternut Squash Parmesan, evenly spread 1/2 cup of the sauce on the bottom of the oiled baking dish, then arrange 6 to 8 pieces of the squash over the sauce (the pieces may overlap a bit).
Evenly distribute half of the mozzarella or ricotta and one-third of the Parmigiano Reggiano cheese on top of the squash, then add another 1/2 cup of the sauce. Repeat with the squash, the remaining half of the mozzarella or ricotta, one-third of the Parmigiano Reggiano, and 1/2 cup of the sauce. Repeat with a final layer of squash, 1/2 cup sauce, and the remaining grated Parmigiano Reggiano cheese.
Cover pan with foil and bake until the sauce is just starting to bubble, about 45 minutes. Uncover and continue to bake until the cheese is browned, about 10 minutes more.
Make the Garnishes (optional): Meanwhile, prepare the garnishes if making. For the fried sage, add 1-inch of the garlic olive oil (or olive oil) to a small pot and warm over medium-high heat. Clean and dry the sage leaves and make sure you have a paper towel-lined plate nearby.
To check if the oil is ready, dip the tip of a leaf into the oil – tiny bubbles should form around the edge of the leaf. Add a handful of the leaves and remove once they crisp up and become darker green (but aren’t yet brown), about 15 seconds.
Use a slotted spoon or tongs to transfer the leaves to the paper towel-lined plate and sprinkle with salt.
Place the cream in a small pan, add the rosemary, and cook over medium-high heat until it’s reduced by half to just 1/4 cup, about 10 to 15 minutes. Remove from heat and set aside to cool.
Add the pine nuts to a small frying pan over medium-low heat and toast them until just golden brown, about 10 minutes.
Serve The Squash Parmigiana: Remove the Butternut Squash Parmesan from the oven and let cool 10 minutes before serving. Before serving, top with the fried sage leaves, the toasted pine nuts, and a drizzle of the cream.

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Nutrition

Serving: 1 servingCalories: 338kcalCarbohydrates: 14gProtein: 10gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 40mgSodium: 300mgPotassium: 409mgFiber: 2gSugar: 3gVitamin A: 10404IUVitamin C: 20mgCalcium: 302mgIron: 1mg

Keyword easy vegetarian recipe