I was going to make eggplant parmigiana, but I decided last week mid-week that I wasn’t going to do any grocery shipping and I was going to use the ingredients I had in the house. I had planned to make this eggplant parmigiana, but didn’t have an eggplant . . . so I searched through my fridge and found a butternut squash that was asking for me to use it. I’ve made mini pizzas on butternut squash before, so I figured this was a good choice of foods to make parmigiana with. I really love butternut squash. This meal turned out to be decadent – with the sweetness of the squash mixed with the salty of the tomato sauce . . . YUM!!! I’m going to not go grocery shopping more and force myself to make do with what I have in the house, because this was magical.
Butternut Squash Parmigiana
3 cups crushed tomatoes
2 medium butternut squash
1/4 cup olive oil
1 cup mozzarella cheese, grated
1 cup parmesan cheese, grated
1. Preheat oven to 350. Slice the squash into slices 1/3 of an inch thick. Make sure you clean out the center of the squash, disposing of the seeds.
2. Brush the squash slices with olive oil. Place on a baking sheet. Bake for 20 minutes, or until tender.
3. Raise oven heat to 400. Place the tender squash slices in a casserole dish, layering the bottom of the dish. Spoon the tomato sauce on top, followed by the mozzarella, and then the parmesan.
4. Cover the casserole dish with foil. Bake for 20 minutes. Remove the foil and bake for an additional 15 minutes.
5. Cool for 10 minutes before enjoying!
* serves 4
* shared with Tasty Tuesdays