Name: Butternut Parmigiana
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 large butternut squash (about 1.3kg), unpeeled, halved lengthways and deseeded; 105ml olive oil; Fine sea salt and black pepper; 4–5 plum tomatoes, grated and skins discarded (380g); 1tbsp tomato purée; 1/8tsp ground allspice; ½tsp ground cumin; ⅛tsp ground cinnamon; ¼tsp caster sugar; 25g panko breadcrumbs; 1 garlic clove, crushed; 2tsp za’atar; 4 oregano sprigs, plus a few leaves for garnish; 125g taleggio (or Brie or mozzarella), thinly sliced

VMG Recipes