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

Name: Vegetarian gratin with butternut squash, parmesan and mozzarella - pumpkin parmigiana
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 3
Cuisine: En
Ingredients: 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

Main Dish

Very Easy

1 h 5 m

478 Kcal

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 extra taste. You can eat it as a dish by adding proteins or eat it as a side dish :-). You'll love the sweet and salty/b> flavors of this delicious vegetarian gratin so follow our step by step recipe below and enjoy!

Ingredients

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

Materials

Baking dish (9x6 inches or 23x15cm)
Knife
cutting board
drip pan
Baking paper

Preparation

Preparation10 min

Cook time55 min

Cut the squash into thin slices, then remove the skin and seeds (if necessary). Make slices of the same size for even cooking.
Arrange the pumpkin slices on a baking sheet covered with parchment paper.
Season with oil, salt, and pepper and dust well with breadcrumbs.
Bake the pumpkin at 370°F (190°C) for 20 minutes. After this time has passed, take out of the oven to let cool a few minutes.
Brush the baking dish with olive oil. Add a layer of squash, then slices of mozzarella (previously dried) and grated Parmesan cheese.
Repeat, forming 4 layers. Finish with a layer of pumpkin, shredded mozzarella and grated Parmesan cheese. Finally, season with salt, a drizzle of oil and some dried rosemary (or thyme).
Cover the baking dish using a sheet of baking paper that has been wet and wrung out well. Then bake at 390°F (200°C, preheated oven) for 25 minutes. Avoid letting the baking paper touch the surface of the pumpkin parmigiana otherwise the mozzarella will stick.
At this point, bake and remove the baking paper. Then continue baking in grill mode for 10 minutes.
The vegetarian pumpkin parmigiana is ready!

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FAQ ❓

How long does pumpkin parmigiana keep?

A couple of days in the refrigerator in an airtight container.

Can I freeze the pumpkin parmigiana?

Yes. Once ready let it cool completely and freeze it by covering the container with a lid. Thaw it slowly in the refrigerator, then reheat it in a hot oven.

What can I add to the pumpkin parmigiana?

You can add cooked ham and or speck between layers. Both should be thinly sliced.

How thick should the pumpkin slices be to make the parmigiana?

To have a good pumpkin parmigiana, the slices should be 4 to 5 millimeters thick.

Which pumpkin to use to prepare the parmigiana?

We used pumpkin violina but you can use many other varieties. Find more information about pumpkins in this article

How to remove excess water from mozzarella cheese?

There are several methods. Click here to discover our article with the various techniques. You can also use grated mozzarella.

What can I use instead of classic mozzarella cheese?

If you are afraid that mozzarella will release too much water, you can use a less moist mozzarella such as grated mozzarella. You can also try making pumpkin gratin with cheddar cheese.