Butternut Squash Parmesan

Well, we are truly diving into the new season around here. Bye-bye summer squash and sweet corn and a big resounding hello to the gorgeous orange autumn-y hue of Butternut Squash Parmesan!

It’s got all the components of the more popular eggplant version—the cheese, the sauce, the breadcrumbs—but the squash gives it a sweeter undertone. It’s absolutely delish and if you ❤️ butternut squash, I just know you are going to love it!

It’s also vegetarian and somewhat hearty which is perfect for those chillier nights!

You start by peeling the squash—

And cutting it into thickish sort of planks.

Then, after tossing it with it some oil and salt, you layer it with cheese and a simple homemade tomato sauce.

Finally, the whole thing gets topped with crispy panko breadcrumbs (make sure you place the casserole dish on a baking sheet to catch any drips, lol!)

So much flavor and texture! Can’t believe it took me this long to parmesan squash! Isn’t everything better with sauce and melted cheese?!!

One bite and I have the feeling you’ll be making this all season long! Would be a great vegetarian option for Thanksgiving if you have the head to start thinking that far into the future right now!!

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Butternut Squash Parmesan

Makes at least 6 servings

Prep Time: 30 minutes; Bake Time: About 1 hour and 30 minutes

Ingredients

• 6 tablespoons extra-virgin olive oil, divided

• 3 garlic cloves, grated

• Pinch of crushed red pepper flakes

• 28 ounce can whole peeled tomatoes (try to use San Marzano, it does make a difference)

• One 2 ½ pound (give or take) butternut squash (if you have a larger one and have too much for the casserole, just roast the extra pieces to use for other meals)

• Kosher salt

• 8 ounces shredded mozzarella

• 1 cup freshly grated Parmesan

• 1/4 cup low-fat sour cream

• Black pepper

• ¾ cup panko

The Recipe

1. Preheat oven to 425 F. Heat 1 tablespoons of the oil in a medium saucepan over medium heat and cook the garlic and red pepper flakes for about 30 seconds, stirring constantly so garlic doesn’t burn. Add tomatoes and gently break them up with the back of the spoon. Lower the heat and bring to a simmer. Cook for about 15 minutes, stirring every so often until sauce has reduced and thickened a bit.

2. While sauce is cooking, cut the squash at the neck so you have the roundish bottom and long piece. Peel both pieces well so no green stripes are showing. Stand bottom part upright on cut end and starting from the outside, slice into ¼-inch thick planks until you reach the middle with the seeds, then rotate and cut the other side until you reach the middle. Slice the long piece in half lengthwise and then cut into ¼-inch half moon slices. Place all the pieces in a large bowl and toss with 2 tablespoons of the oil and a large pinch or two of salt.

3. In a small bowl, mix the mozzarella, Parmesan and sour cream together and season with a pinch or two of salt and pepper.

4. Use an immersion blender (if you have one) to purée the tomato sauce directly in the pot until mostly smooth or transfer to a food processor. Taste and season with salt and pepper.

5. Spread out 1 tablespoon oil evenly in a square baking pan. Add about ½ cup tomato sauce and spread out evenly. Arrange as many squash pieces as will fit without overlapping too much and dollop about ½ cup of the cheese mixture across them, then spread another ½ cup of the sauce across the top. Place another layer of the squash followed by the cheese mixture and then the sauce. Repeat one more time.

6. Place the pan on a rimmed baking sheet to catch any drips and cover the pan tightly with foil.Bake 50 minutes. In a small bowl, toss the panko with the remaining 2 tablespoons oil and a pinch or two of salt and toss until well coated.

7. Uncover the pan and bake for another 15-20 minutes, until sauce is bubbly and cheese is browned. Scatter the breadcrumbs across the top of the casserole and bake for another 10 minutes or so until golden brown. Let the casserole rest for about 10 minutes before serving for neater slices, the cut into squares and serve

8. Store leftovers in an airtight container in the fridge for a few days. This reheats really well.

Enjoy!

Note: Recipe adapted from Bon Appétit Magazine. I cut the anchovies, subbed in sour cream for the yogurt and cut the basil—also cooked this for longer.