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Home » Cooking from Books » Baked Squash with Parmesan, Herbs

Baked Squash with Parmesan, Herbs

Published: Oct 16, 2018 Modified: Aug 29, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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Parmesan and herbs crusted squash spread on a baking tray ready for baking

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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.

Easy dinner of squash baked with herbs and parmesan
Baked squash/ pumpkin with parmesan

Making Baked Squash/ Baked Pumpkin

The recipe 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.

This is an easy recipe with two initial steps of slicing the squash and preparing the herb parmesan mix. You may use herbs as available to you. My little 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.

Take an evenly shaped Squash or Pumpkin, with a bright orange skin to give a colourful look to the dish.

Be generous with the lemon zest, it gives just that final flavour kick to the Baked squash.

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.

Other Pumpkin Recipes:

  • Pasta in Roasted Pumpkin Sauce and Parmesan
  • Roasted Pumpkin Pomegranate Salad with Labneh
  • Curried Roasted Pumpkin Soup with Indian Spices
  • Panch Phoron Kaddu Sabzi - Spiced Pumpkin In Yellow Mustard
Baked squash liberally crusted with parmesan and herbs.

Baked Squash crusted with Parmesan & Herbs

Course: Snack
Cuisine: Mediterranean
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 2 serving
Author: Sujata Shukla
Parmesan and Herbs crusted Baked Squash, from Yotam Ottolenghi's recipe for Crusted Pumpkin Wedges. Easy to make and uber delicious, on a chill evening or a rainy day.
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Ingredients

  • 1 medium butternut squash - sliced into crescents
  • 2 tbsps Breadcrumbs - dry
  • ¼ cup Parmesan - grated
  • 3 tablespoons parsley - Fresh (minced)
  • 2 tablespoons thyme - Fresh (minced)
  • 2 cloves garlic - crushed
  • 2 tablespoons lemon zest
  • ¼ cup olive oil
  • 1 tablespoon pepper - (freshly ground)
  • 1 pinch nutmeg
  • ½ teaspoon salt
  • 1 tablespoon dill or mint leaves - minced
  • 2 tablespoons lemon juice - freshly squeezed

Instructions

  • Preheat the oven to 190 degrees C ( about 375 F). Line a baking sheet with parchment paper and grease the same lightly.
  • Mix together the breadcrumbs, grated parmesan, fresh and minced thyme and parsley, crushed garlic, nutmeg and half the lemon zest.
  • Add salt sparingly and taste for salt, as the cheese is already salted. Add half the ground pepper and mix well. Spread the mixture on a plate so it is easy to apply on the sliced squash.
  • Retain the peel and slice the Squash into half inch thick, crescent shaped slices. If the squash is evenly rounded, the slices will follow the natural shape and you can cut them out easily.
    Slice the squash into easy crescent shapes
  • Brush the slices of squash on both sides with olive oil and dip each side of each slice into the herbed breadcrumbs and cheese mixture. Let the mixture generously coat each side and gently press down for an even and thick coating.
  • Arrange the herbed squash on the baking tray and place in the oven. Roast the squash for 30 minutes or until the slices have cooked through. Gently stick a fork into a slice to check that the squash is cooked well and is tender.
    Arrange the herb and parmesan crusted squash on a baking tray
  • Remove from the oven. and transfer the slices to a broad serving dish or plate. Sprinkle dill, salt and pepper to taste and lemon juice, as well as the reserved lemon zest, on the squash wedges, and serve hot.

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Previous Post: « Stir Fried Vegetable Noodles with Ginger and Miso paste
Next Post: Roasted Beetroot Hummus With Parsley and Cumin »

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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