Butternut 'parmigiana'
Roasted butternut wedges baked in spiced fresh tomato sauce, topped with taleggio and a za'atar breadcrumb crust.
| prepPreheat oven to 220°C fan / 425°F | ||||||
| 1 large butternut squash (about 1.3 kg, unpeeled, halved lengthways, deseeded) | Cut halves into 3 wedges each; rub with oil, salt & pepper | Bake 220°C fan / 425°F, 35 min | Pour sauce around, add oregano sprigs | Top with cheese, crumbs & oil | Bake 10-15 min until golden | Sprinkle with za'atar & oregano leaves |
| 2 tbsp olive oil (for the squash) | ||||||
| 1/2 tsp fine sea salt (for the squash) | ||||||
| Black pepper (for the squash) | ||||||
| 4-5 plum tomatoes (380 g), grated, skins discarded | Mix tomato sauce | |||||
| 1 tbsp tomato paste | ||||||
| 1/8 tsp ground allspice | ||||||
| 1/2 tsp ground cumin | ||||||
| 1/8 tsp ground cinnamon | ||||||
| 1/4 tsp caster sugar | ||||||
| 3 tbsp olive oil (for the sauce) | ||||||
| 2 tbsp water | ||||||
| 1/2 tsp fine sea salt (for the sauce) | ||||||
| 25 g panko breadcrumbs | Mix breadcrumbs, garlic, za'atar & oil | |||||
| 1 garlic clove, crushed | ||||||
| 1/2 tsp za'atar (for the crumbs) | ||||||
| 1 tbsp olive oil (for the crumbs) | ||||||
| 4 oregano sprigs | ||||||
| 125 g taleggio (or brie or mozzarella), thinly sliced | ||||||
| 1 tbsp olive oil (to drizzle) | ||||||
| 1 1/2 tsp za'atar (to finish) | ||||||
| A few oregano leaves (to garnish) | ||||||
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