Butternut 'parmigiana'

Name: Butternut 'parmigiana'
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-inspired
Ingredients: 1300 g butternut squash; 110 ml olive oil; 380 g plum tomatoes; 15 g tomato paste; ⅛ tsp ground allspice; ½ tsp ground cumin; ⅛ tsp ground cinnamon; ¼ tsp caster sugar; 25 g panko breadcrumbs; 3.7 g garlic; 10 tsp za'atar; 4 pc oregano; 130 g taleggio; 2 tsp fine sea salt; black pepper

Roasted butternut squash layered with a spiced tomato sauce, melted cheese and a garlicky breadcrumb topping, then baked until golden and bubbling.

55 min 563 kcal/serving serves 4

563kcal13gprotein56gcarbs35gfat

Yotam OttolenghiView the original on ottolenghi.co.uk More from Yotam Ottolenghi on Mello

🎃butternut squash

🫒olive oil

🍅plum tomatoes

🍅tomato paste

🫙ground allspice

🫙ground cumin

🫙ground cinnamon

🍬caster sugar

Amounts and 7 more ingredients unlock with a free account

Shop this recipe's ingredients

Mello turns any recipe into a shopping list and integrates to select grocers to order them.

Get Mello free

About Yotam Ottolenghi

Chef, restaurateur and bestselling food writer.

Yotam Ottolenghi is an Israeli-born British chef, restaurateur, and bestselling food writer renowned for revitalizing vegetarian and Middle Eastern cuisine. Based in London, he co-owns multiple acclaimed delis and restaurants and is celebrated for his vibrant, vegetable-forward recipes that feature bold, complex spice combinations.

His food relies heavily on vibrant, vegetable-forward elements layered with contrasting sweet, sour, and savory flavors. Though his earlier, elaborate recipes are sometimes playfully noted for requiring many ingredients, later works focus on accessibility and streamlined home cooking.

17 recipes on Mello, imported from ottolenghi.co.uk, mostly Middle Eastern and British.