Yes, its Yotam Ottolenghi again. I have had his Plenty Cookbook on my brain the last few days, and have been sighing over these super delicious recipes . Thanks to my little balcony herb garden, I had all the makings for his Crusted Baked Pumpkin -except that I didn’t have pumpkin! There was however this gorgeous small Butternut squash that I got at Namdharis’ last week. I had broccoli carrot soup just made today and these baked wedges of squash were the perfect accompaniment. Voila (or something like that) – here’s my recipe for Baked Squash crusted with Parmesan and Herbs.
The recipe mostly follows Ottolenghi’s Crusted Pumpkin Wedges recipe, except that I use either an orange skinned squash or a butternut squash instead of a Pumpkin, and generally skip the sour cream in favour of fresh goats cheese. I also add a pinch of nutmeg and it goes well with the flavours of the Parmesan. Serve the baked squash slices with hot soup to round it off into a satisfying meal.
The Baked Squash recipe is an easy one, once you have sliced the squash and prepared the herb parmesan mix. You may use herbs as available to you. My little balcony herb garden is doing well and I have fresh mint, parsley, rosemary, basil available to me most of the year, so I am able to take my pick. Dry herbs would do as well of course.
Be generous with the lemon zest, it gives just that final flavour kick to the Baked squash.
Take an evenly shaped Squash or Pumpkin, with a bright orange skin to give a colourful look to the dish.
There was a time when I disliked pumpkin (or squash) actively. That was before I discovered roasting or baking them. Now they are a part of my menu several times a week, in salads, soups or in tasty dinners like this one with baked squash and a hot soup like a tomato soup or my favourite broccoli cheddar soup.
If you liked this recipe, you might like to try others from this blog: