Name: Butternut ‘Parmigiana’
Yield: 4
Ingredients: 1 large butternut squash (about 1.3kg/3lb), unpeeled, halved lengthways and deseeded; 105ml/3¾fl oz olive oil; 4-5 plum tomatoes, grated and skins discarded (380g/13½oz); 1 tbsp tomato paste; ⅛ tsp ground allspice; ½ tsp ground cumin; ⅛ tsp ground cinnamon; ¼ tsp caster sugar; 25g/1oz panko breadcrumbs; 1 garlic clove, crushed; 2 tsp za’atar; 4 oregano sprigs, plus a few leaves for garnish; 125g/4½oz taleggio (or brie or mozzarella), thinly sliced; Fine sea salt and black pepper

VMG Recipes