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Butternut squash Parmesan

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

A vegetarian twist on a classic

Butternut squash is an excellent source of nutrition. We packed this baby full of quick homemade tomato sauce and cheese. You're going to love this meatless squash dish.

Butternut squash Parmesan

Just because a recipe has the word "Parmesan" in it doesn't mean is has to be drenched in cheese or breadcrumbs. We took the classic chicken Parmesan ingredients and turned them into a beautiful and tasty vegetarian supper.

Butternut squash Parmesan recipe

Serves 2

Ingredients:

  • 1 small/medium butternut squash, cut in half and seeds removed
  • 2 tablespoons olive oil
  • 3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 teaspoons Italian blend seasoning
  • 2/3 cup tomato sauce (homemade recipe found below)
  • 2/3 cup shredded mozzarella cheese
  • 2 tablespoons Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon fresh minced sage

Directions:

  1. Preheat oven to 400 degrees F and prepare a rimmed baking sheet with a Silpat liner or parchment paper, set aside.
  2. Lay cleaned butternut squash onto the baking sheet and drizzle with olive oil, kosher salt, pepper and Italian blend seasoning. Rub all over the flesh of the squash and let roast for 1 hour until soft when pricked with a fork.
  3. Remove from the oven and fill the cavity of the squash with equal amounts of tomato sauce and then top with both cheeses.
  4. Bake for about 15 minutes longer until the cheese is melted and lightly browned.
  5. Sprinkle the hot squash with fresh minced thyme and sage. Serve hot.

Quick homemade tomato sauce recipe

Yields about 28 ounces

Ingredients: 

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 3 teaspoons dried Italian blend seasoning
  • 1/2-1 teaspoon sugar
  • Pinch kosher salt

Directions:

  1. In a large skillet over medium heat add olive oil. Once hot add in onion and saute until soft and translucent. Add in garlic and cook until fragrant.
  2. Add in crushed tomatoes, Italian seasoning, sugar and salt. Simmer, stirring occasionally, over medium heat until the sauce is thick.
  3. Taste the sauce before serving. If the flavor is too acidic simply add another 1/2 teaspoon sugar.

More butternut squash recipes

Squash curry with brown rice
Butternut squash croquettes

Butternut squash and ricotta stuffed shells

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