Food

Butternut Parmigiana

By Lauren Medeiros On September 29th, 2026

“This take might not have the parmesan (or, indeed, the eggplants) but it echoes the flavours and textures and has the advantages of being made in a fraction of the time.” — Yotam Ottolenghi

Ingredients

Serves 4

1 large butternut squash (about 2¾ lb.), unpeeled, halved lengthwise, and seeds removed
7 tbsp olive oil
4 to 5 plum tomatoes, grated and skins discarded (heaping 2 cups)
1 tbsp tomato paste
¼ tsp ground allspice
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp granulated sugar
½ cup panko breadcrumbs
1 garlic clove, crushed to paste
2 tsp za’atar
4 oregano sprigs, plus a few leaves for garnish
4 ½ oz. taleggio (or brie or mozzarella), thinly sliced
Fine sea salt and black pepper

Directions

Preheat oven to 450°F.
Cut each squash half into 3 long wedges and arrange them in large roasting pan. Rub all over with 2 tablespoons oil, ½ teaspoon salt and good grind of pepper. Bake for about 35 minutes, until browned and cooked through.
In small bowl mix together tomatoes, tomato paste, spices, sugar, 3 tablespoons oil, 2 tablespoons water and ½ teaspoon salt. Set aside.
In separate bowl, mix together breadcrumbs, garlic, ½ teaspoon za’atar and 1 tablespoon oil.
Remove squash from oven, then pour tomato sauce around it and nestle in oregano sprigs. Lay cheese evenly over squash, sprinkle with breadcrumb mixture, and drizzle with remaining 1 tablespoon oil. Return to oven for 10 to 15 minutes, until golden and bubbly. Sprinkle over remaining za’atar and oregano leaves and serve.