How to make a perfect vegetarian pumpkin parmigiana (even if you're new to cooking)

• Perfect balance of textures: the pumpkin, soft and velvety inside, is baked first to dry it out slightly, then made irresistible by gratinating with parmesan cheese, stringy mozzarella and crispy breadcrumbs
• Rich but vegetarian flavor: natural sweetness of the squash blends with the savoriness of the cheese without the need for meat, making the dish suitable for both vegetarians and those who want to alternate animal proteins with vegetable options.
• Versatile and seasonal: You can use various varieties of pumpkin (such as violina) and adapt the layers to suit your tastes; plus it's a perfect way to take advantage of pumpkin in season, maximizing flavor and freshness.
• Easy to prepare, beautiful to present: a few simple ingredients, straightforward procedure, but dramatic effect thanks to the clearly visible layers. It is a dish that invites even with just a glance.

• 2 lbs butternut squash
• 9 oz fresh mozzarella (or grated)
• 3/4 cup grated parmesan cheese
• breadcrumbs to taste
• salt to taste
• pepper to taste
• olive oil to taste
• rosemary

Discover how to make vegetarian pumpkin parmigiana at home, with a simple recipe explained step by step. Follow the tips and tricks to achieve a perfect result: a golden, flavor-packed dish that will win everyone over at first taste!

Vegetarian gratin with butternut squash, parmesan and mozzarella - pumpkin parmigiana

You'll love this pumpkin version of the famous Italian parmigiana, a gratin with layers. Here you'll have thin layers of sweet butternut squash slices, with melting mozzarella cheese, topped with a crust of parmesan cheese. We added rosemary for...

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