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Ingredients
For 8 Person(s)
For the Parmigiana:
- 2 Lbs Butternut squash, peeled and cut into 1/8 inch slices
- All purpose flour for dredging
- Extra virgin olive oil for drizzling
- About 1 cup plain breadcrumbs, divided
- 1 1/2 Cups grated Parmigiano Reggiano cheese
- 1 1/2 Lbs fresh mozzarella, broken up into small pieces
- 3/4 Lb Speck, Prosciutto or Ham, you will need about 15 slices
- Fresh sage leaves as desired
- Salt and black pepper as desired
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Directions
- Preheat your oven to 400 degrees
- Peel the squash and slice it into 1/8 inch thick slices
- Dredge the squash slices in the flour and transfer them to a bowl.
- Oil a 9x13 inch baking dish and sprinkle the bottom with breadcrumbs.
- Alternate 3-4 layers of squash slices, Parmigiano cheese, mozzarella, sage leaves and speck.
- Top the final layer of squash slices with more breadcrumbs, Parmigiano cheese, sage leaves and salt & black pepper as desired.
- Crumple parchment paper under running water. Squeeze out the excess water and cover.
- Bake for 20 minutes covered. Uncover and bake for an additional 20 minutes.
- Cook under the broiler for an additional 2-3 minutes, or until the top is crispy and browned.
- Let sit for 15-20 minutes before serving.
- *You can make this the day before and reheat. Or even serve it warm/room temperature
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