Aubergine parmigiana is one of the most famous Italian dishes: layers of fried aubergines, tomato sauce, mozzarella and parmigiano reggiano (in its most basic version). It is not, however, the only parmigiana in town: one can make artichoke, courgette, potato, fennel, celeriac, mushroom parmigiana and even a butternut squash one, which I am sharing with you here. The principle is always the same: the chosen vegetable is first cooked and then layered with tomato sauce and cheese. In richer versions, mortadella and sliced hard-boiled egg are added.
I kept my butternut squash parmigiana rather light, using only grated parmigiano and pecorino (and these in modest quantities) but one could add more cheese or add others, like gruyere or scamorza.
It is one of the loveliest ways of cooking with butternut squash I know, as well as one of the prettiest, emerging from the oven a glorious bronze-red colour.
I do not like pairing it with other vegetables, because I want the butternut squash to be the star, but you would not be committing a crime in my book if you chose to serve it with some spinach or chards or bitter greens, blanched and sautéed in oil, garlic and peperoncino.
Parmigiana di zucca (butternut squash parmigiana)
6-8 portions
A 20cm x 20 cm oven dish, oiled
3 medium butternut squash, about 3.5kg (once peeled and de-seeded I got 2.8kg)
2 cloves of garlic, finely chopped
A generous pinch of peperoncino
3 x 400g chopped tomato tins (I use Mutti polpa finissima)
75g grated parmigiano and pecorino
extra virgin olive oil
Preheat the oven to 220 C.
Peel the butternut squash (I use a potato peeler), remove the seeds and cut the squash into 0.5cm/1cm slices.
Place them on trays (lined with parchment), brush them with oil and sprinkle with salt and pepper. Roast until tender, but not falling apart. Start checking after 20 minutes.
If you intend to bake the parmigiana straight away, leave the oven on.
Meanwhile prepare a tomato sauce with the oil, garlic and peperoncino. Cook until well reduced and thick. The sauce must be pretty hot: this will counterbalance the sweetness of the butternut squash.
Assemble the parmigiana by layering the ingredients. First you spread a little tomato sauce on the bottom of the dish, then you lightly dust it with cheese and cover with the roasted squash. Continue until all the ingredients have been used up.
When you have used up the last of the squash (top layer), press everything down using the palms of your hands to compact the parmigiana; only then add the remaining tomato sauce and cheese. Drizzle with oil and bake at 220 C for about 40 minutes.
Leave to rest for a few hours before eating. This will compact the parmigiana further and it will be easy to cut and portion.
Notes:
The dish can be assembled the day before, refrigerated, then baked on the day one intends to serve it.
It benefits from a few hours’ rest.
Best eaten warm, not hot.
Another splendid and unusual parmigiana is made with celeriac: here, I prefer brushing the celeriac with butter rather than oil.
Italian home cooking 
Sounds delicious, Stefano! I’ve made a variety of parmigiane but never one with zucca, I have to admit. I wonder what’s your view of the ‘white’ parmigiane made with bechamel and cheese? My instinct for a vegetable like winter squash would be to go that route—not sure why—but a more traditional tomato sauce also sounds very nice indeed.
LikeLike
I agree with you, Frank and that”s why I had never tried this before (zucca e pomodoro??)…but I was wrong and it is delicious. I suspect it is a new dish, because I have never seen it mentioned in some of the classic books (I mean, something from the last 30-40 years, who knows? ?/ there is a similar gratin in The Greens Cookbook, 1987). Most of my knowledge of Italian food is based on books and the majority is pretty dated, even if I now live between London and Lucca (I guess I should buy more cookery mags, to have the pulse of the situation)
LikeLike
This is the French recipe which I have tried and which is absolutely delicious. Squash with onions and tomato. A winner! I shall try your version. It looks brilliant https://sharingthefoodwelove.wordpress.com/2015/01/25/toulouse-lautrecs-gratin-of-pumpkin/
LikeLike
Love this. I think I’d enjoy it more than eggplant!
LikeLike
Hi Mimi, I was sceptical for years, then I tried it… really good, especially if you make your sauce hot. Rosetta Costantino recommends scamorza and I have seen there is a version also in The Greens cookbook, by Deborah Madison (she recommends gruyere)
LikeLike
That sounds delicious and I love the celeriac suggestion. I may try that this week!
LikeLike
the celeriac comes originally from Jane Grigson (from her Vegetable book) she calls it “gratin of celeriac alla Milanese” , which I had never heard of and it is delicious. we often made it when we had the restaurants, as individual towers/stacks. really special (in fact, it tastes like a tomato sauce lasagna, odd!!)
LikeLike
Thanks Stefano – I’m looking forward to making that!
LikeLike
Definitely one to try, Stef — I love the spicy tomato sauce contrasting with the squash. And, surprise, it doesn’t require a pressure cooker! (Part of me wishes I had one but, I have survived 64 years without one, so maybe, in the remaining time, I can continue living without pressure!) I’ll be making this soon and will report back!
LikeLike
ah ah ah.. .yes, I know… it is pressure cooker madness here (but I do think it is a wonderful tool). the contrast is key here. I think one could even make a darker, more wintery tomato sauce, with a battuto and some red wine, maybe even some porcini too… Peperoncino essential. Look forward to see what u do with this one
LikeLike
I like the idea of a darker sauce – and since I just posted butternut squash with sage leaves, I might consider adding them to the sauce. But, for some reason, black olives are coming to mind, too. Definitely worth playing around! Best to you both!
LikeLike