Butternut Squash Parmigiana (Zucca alla Parmigiana)

To say that I like to eat and eat well is an understatement. I adore food from all over the world. Consequently, coming up with an absolute favorite dish is tough. However, Eggplant Parmigiana is way up there on my favorites list. If I could select my final meal, I’d definitely include a huge tray of it, just for me! Zucca alla Parmigiana or Butternut Squash Parmigiana is a fall/winter version of the dish. In my version, I use the same glorious flavors of a Neapolitan Melanzane alla Parmigiana, but switch out the summery eggplant with winter squash. It’s a good thing to do…

Something a little different…

Butternut Squash Parmigiana is something that’s been on my radar for years but I had never tasted it. Last week I bought my first winter squash of the season and decided to give this version of parmigiana a try. It was delightful! The sweet squash combined with the milky mozzarella, rich Parmigiano-Reggiano cheese, and the bright acidity of the tomato sauce worked surprisingly well. The squash took on an almost meaty quality, which was a lovely surprise. If you’re a fan of winter squashes and want to try something a little different, give this recipe a go!

After some digging, I saw that there are different versions of the dish out there. From what I could see, the majority of recipes are from the Naples area. Some, like my recipe, are winter versions of the more popular Eggplant Parmigiana. Other interpretations layer their squash with bechamel and some kind of pork like prosciutto, speck or ham. In most of these recipes, the squash is dipped in flour and fried. I have lightened up the dish by baking the butternut squash at a high temperature so that it still achieves some caramelization but lacks the extra fat. This adjustment makes the dish gluten-free.

Ingredient options…

Since I’m keeping this recipe a rather traditional parmigiana, I use a basic tomato basil sauce, fresh mozzarella, Parmigiano-Reggiano cheese and of course, the butternut squash. There’s not much else to it. You can, however, experiment with some other ingredients. For instance, I’m suggesting a butternut squash because they are readily available everywhere. You may use other varieties. In Naples, they have their own kind of winter squash called Zucca Napoletana. Please use what variety of squash you like and have access to. Note, make sure that the variety you select is densely fleshed and not too watery.

Cheesy goodness…

With regards to the cheese, feel free to switch out the mozzarella with something like scamorza or provola cheese. They’d be delicious. If you want an even stronger flavor, you can try smoked scamorza or provola. For readers from the US, keep in mind that if you use smoked cheese make sure that the flavor isn’t too strong or it will overpower this delicate dish. (In the US, smoked cheeses have a tendency to be very smoky compared to those in Italy. If your cheese is too strong, mix smoked and unsmoked cheeses together.) Another option is to add slices of ham in the middle layer. I’m trying that myself next time!

Butternut Squash Parmigiana can be served as a main course or a side dish. It also re-heats very well the next day. Yes!

If you are interested in other recipes from the Naples area, please check out my recipes for Pasta e Patate con la Provola and Zucchine alla Scapece al Forno. Happy cooking and I hope you enjoy this lovely vegetarian dish. I’d love to hear from you if you have had this dish in Italy and where you sampled it. Now – to the recipe!

Butternut Squash Parmigiana/Zucca alla Parmigiana

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Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 kg (2.2 lbs) butternut squash, peeled and sliced 7-8 mm (about 1/3-inch) thick
• 2-4 tablespoons extra virgin olive oil
• 125 grams (4 oz) fresh Mozzarella da Bufala, or cow's milk mozzarella cheese, cut into 1 1/2 cm (about 3/4-inch) cubes and drained
• 30-50 grams (2 oz/about 1/2 cup) Parmigiano-Reggiano cheese, freshly grated, or more to taste
• salt and freshly cracked black pepper, to taste
• For the sauce:
• 1 tablespoon extra virgin olive oil
• 1 large clove garlic, peeled and smashed
• 1 small onion, minced, about 4-5 tablespoons
• 1 400 gram (14 oz) can Italian peeled tomatoes, crushed by hand
• 2-4 fresh basil leaves

Instructions

1. Preheat the oven to 200 C/400 F, preferably ventilated.
2. Toss the sliced squash in a bowl or sheet pan with extra virgin olive oil to coat, salt and pepper to taste. Then place on a sheet pan lined with parchment paper and roast until tender and lightly browned, turning once, approximately 20-25 minutes total. Remove from the oven and set aside.
3. Lower the oven temperature to 190 C/375 F.
4. Meanwhile, make your tomato sauce. In a saucepan, heat the olive oil over medium heat and add the garlic clove. Cook until very lightly browned on each side. Press down on the clove to extract all of its flavor, then remove it.
5. Next, add the onion with a generous pinch of salt. Cook, stirring frequently, until very tender and beginning to brown.
6. Add the tomatoes with a teaspoon of salt and pepper to taste. Cook until thickened, about 15-20 minutes. Turn off the heat and adjust the seasoning. Tear the basil leaves by hand and add them to the sauce.
7. Place some sauce into the base of your dish, (I used about 22 cm/9x9-inch square dish.) Next, put half of the squash into the dish in a single layer. Add half of the remaining sauce, half of the cubed mozzarella, then half of the Parmigiano-Reggiano cheese. Proceed with the second and final layer, in the same order, using up the rest of your ingredients. Bake until the cheese is melted, bubbly, and lightly browned on top. If you would like, place the dish under the broiler for a couple of minutes to achieve more crusty, browned bits.
8. Serve immediately or let rest for 10 minutes to set a little, and serve.