Butternut Squash Al Parmigiana

When I saw this recipe of butternut squash, with a crispy coating of parmesan cheese, I knew I was done for. It combines one of my favorite fall vegetables with the king of cheeses until they cook and blend into a crispy, cheesy delight. This is truly addictive, so I have to be careful not to make a pig of myself.

I got the inspiration from an Italian Instagrammer, Viviana of "cosatipreparopercena" or "what I'm making you for dinner." Viviana's directions called for steaming the squash briefly before roasting with the cheese, and that's what I did the first time I made this.

However, the next time I next made it, I omitted that step and it worked just as well, with fewer pots to wash. Just peel the squash and cut into discs, semi-circles or whatever shape you want, but keep the slices uniform at about 1/4 inch thick. Spread a light layer of olive oil on your cookie sheet, then sprinkle with grated parmesan cheese. For this amount of squash, I used about 2 tablespoons olive oil and about 1/2 cup parmesan cheese.  Place the squash slices over the oil and cheese and sprinkle with minced rosemary.

Roast in a 400 degree F. for about 20-25 minutes. Remove from oven, and separate the pieces immediately. They'll start to stick together because of the melted cheese, and I found the easiest way to separate them from each other is with a pair of scissors. Just be sure to use a spatula first to lift them off the pan, then use the scissors if need be, to separate the squash slices.

The squash slices paired beautifully with a stuffed pork roast, but they'd make a great part of a vegetarian meal too, for those friends and family who won't eat animal flesh.

Butternut Squash Al Parmigiana

printable recipe here

one small butternut squash, cut into 1/4 inch pieces, or half of a large squash

olive oil, about 3 tablespoons

1/2 cup grated parmesan cheese

Preheat oven to 400 degrees. 

Peel the squash and cut into 1/4 inch pieces.

Smear the cookie sheet all over with the olive oil.

Sprinkle the parmesan cheese on the olive oil

Lay the squash pieces over the olive oil, then sprinkle with the parmesan cheese.

Roast for 20-25 minutes or until browned and crispy on one side.