Name: Butternut “parmigiana”
Yield: 4
Ingredients: 1 large BUTTERNUT SQUASH, unpeeled, halved lengthways and deseeded; 105ml OLIVE OIL; FINE SEA SALT and BLACK PEPPER; 4-5 PLUM TOMATOES, grated and skins discarded; 1 tbsp TOMATO PASTE; ⅛ tsp GROUND ALLSPICE; ½ tsp GROUND CUMIN; ⅛ tsp GROUND CINNAMON; ¼ tsp CASTER SUGAR; 25g PANKO BREADCRUMBS; 1 GARLIC CLOVE, crushed; 2 tsp ZA’ATAR; 4 OREGANO SPRIGS, plus a few leaves for garnish; 125g TALEGGIO (or BRIE or MOZZARELLA), thinly sliced

VMG Recipes