Butternut Squash Parmigiana ___

Butternut Squash Parmigiana

Ingredients

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
  • 1.5 Cups grated Parmigiano Reggiano cheese
  • 1.5 Lbs fresh mozzarella, broken up into small pieces
  • 0.75 Lb Speck, Prosciutto or Ham, you will need about 15 slices
  • Fresh sage leaves as desired
  • Salt and black pepper as desired

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