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Butternut Squash Parmigiana

Roasted butternut squash is layered with sage, marinara, mozzarella and Parmigiano Reggiano, and topped with homemade garlicky seasoned breadcrumbs.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 50 minutes
Seasoned breadcrumbs 40 minutes
Total Time 1 hour 50 minutes
Servings 4
Calories 483kcal
Author James

Ingredients

For the seasoned breadcrumbs

  • 4 slices bread toasted
  • ¼ cup parsley minced
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 clove garlic minced

For the butternut squash parmigiana

  • 2 large butternut squash sliced into ¼" thick pieces
  • ¼ cup olive oil
  • 1 teaspoon kosher salt
  • ½ 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 ⅓ 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

Calories: 483kcal | Carbohydrates: 69.7g | Protein: 17.3g | Fat: 19.9g | Saturated Fat: 5.9g | Cholesterol: 19mg | Sodium: 1303mg | Potassium: 2113mg | Fiber: 11.8g | Sugar: 17.9g | Calcium: 445mg | Iron: 5mg