Yotam Ottolenghi’s butternut ‘parmigiana’ recipe
A speedy, tasty take on a classic parmigiana.
“A classic parmigiana – made with slices of aubergine, layered with cheese and then baked – is hard to beat,” enthuses chef Yotam Ottolenghi. “This take might not have the Parmesan (or, indeed, the aubergines) but it echoes the flavours and textures and has the advantages of being made in a fraction of the time, assembled in one dish and also very much hitting the same spot. Serve with a butterhead lettuce salad.”
Butternut ‘parmigiana’ recipe
Ingredients:
(Serves 4)
Prep time: 20 minutes
Cook time: 50 minutes
1 large butternut squash (about 1.3kg), unpeeled, halved lengthways and deseeded
105ml olive oil
4–5 plum tomatoes, grated and skins discarded (380g)
1tbsp tomato paste
⅛tsp ground allspice
½tsp ground cumin
⅛tsp ground cinnamon
¼tsp caster sugar
25g panko breadcrumbs
1 garlic clove, crushed
2tsp za’atar
4 oregano sprigs, plus a few leaves for garnish
125g taleggio (or brie or mozzarella), thinly sliced
Fine sea salt and black pepper
Method:
1. Preheat the oven to 220°C fan.
2. Cut each squash half into 3 long wedges and arrange them in a large high-sided roasting tray. Rub all over with 2 tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Bake for about 35 minutes, until browned and cooked through.
3. In a small bowl mix together the tomatoes, tomato paste, spices, sugar, 3 tablespoons of oil, 2 tablespoons of water and ½ teaspoon of salt. Set aside.
4. In a separate bowl, mix together the breadcrumbs, garlic, ½ teaspoon of za’atar and 1 tablespoon of oil.
5. Remove the squash from the oven, then pour the tomato sauce around it and nestle in the oregano sprigs. Lay the cheese evenly over the squash, sprinkle with the breadcrumb mixture and drizzle over the remaining tablespoon of oil. Return to the oven for 10–15 minutes, until golden and bubbly. Sprinkle over the remaining za’atar and oregano leaves and serve.
Ottolenghi Simple Too by Yotam Ottolenghi is published in hardback by Ebury Press, priced £30. Photography by Jonathan Lovekin. Available now