And after the success of the cabbage parmigiana, I couldn’t conclude the seasonality of autumn and winter vegetables without sharing another successful kitchen experiment with you! Yet another version of the classic eggplant parmigiana. This time it’s butternut squash, so sweet and flavorful, but above all versatile thanks to its typical pear shape, which allows for perfect slicing. You can’t imagine how delicious this version is, also really easy and quick to prepare, as all the ingredients are assembled raw. A great advantage, don’t you think? The important thing is that the squash slices are very thin, for the rest, it will be a piece of cake to make. It will be the perfect dinner saver to prepare even when you get home late from work and have very little time to dedicate to cooking! Great as a main course at dinner, truly exquisite even when enjoyed cold, cut into squares for a buffet, to take with you to the office, or as a second course for a quick outdoor lunch during a picnic with friends or wherever you like. As with all other versions, you can customize it to suit the tastes of the whole family, and once out of the oven, you’ll literally be licking your chops!
Other variants to experiment with:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1.3 lbs butternut squash (already cleaned)
- 15.9 oz tomato sauce
- 3.5 oz provolone cheese (shredded or cubed)
- 0.2 oz black olives
- 2.1 oz grated Parmesan cheese
- 3 slices prosciutto
- A few sprigs thyme (fresh or basil)
- A few tbsps extra virgin olive oil
- to taste salt
Tools
- 1 Knife
- 1 Baking Dish
- 1 Spoon
Steps
Cut the already cleaned and peeled butternut squash into slices no thicker than 1/8 inch (fig. 1).
Coat the bottom of a baking dish with a few tablespoons of tomato sauce, spread evenly, and create the first layer of butternut squash (fig. 2).
Add salt, sprinkle with two tablespoons of grated Parmesan, add cheese cut into cubes or thin slices if you prefer, and two pitted olives cut into slices (fig. 3).
Cover with a few more generous tablespoons of tomato sauce, drizzle with 2 tablespoons of oil, and a few basil leaves. Proceed to make a second layer, adding salt, cheese, olives, and the three slices of prosciutto (fig. 4).
Sprinkle with more grated Parmesan and proceed to make the last layer with the remaining butternut squash slices (fig. 5).
Finish with the remaining sauce, a generous sprinkle of Parmesan, oil, adjust salt, add provolone cubes, and olives. If you have leftover ingredients, depending on your dish, you can also make a fourth layer (fig. 6).
Bake in a preheated oven at 400°F for about 35 minutes or until a nice crust forms on top. Turn off and let it cool slightly before cutting into portions.
Serve warm or at room temperature. It will be delicious either way!
And voilà… your butternut squash parmigiana is ready to be enjoyed!
Bon Appétit from FeFè’s kitchen!
Storage
👉 You can store the butternut squash parmigiana in the fridge in appropriate containers for 2-3 days or freeze in single servings for up to 3 months.
Tips
🟣Another really tasty variant is to alternate the butternut squash slices with potato slices, also cut very thinly, and proceed as per the recipe.
