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Butternut Squash Parmigiana
Main dishes

Butternut Squash Parmigiana

Butternut Squash Parmigiana

In the fall, squash is king. If you want to take a break from soups and try something new, we’ve revisited the legendary eggplant parmigiana by replacing the eggplant with slices of roasted butternut squash. But don’t worry, we’ve kept the mouth-watering tomato basil sauce and, of course, the cheese! It’s an excellent dish to celebrate the return of our favourite variety of squash.

Preparation 15 min
Cooking time 45 min
Portions 4-6



  1. Preheat the oven to 375F.
  2. In a large bowl, mix the squash with the olive oil. Season with salt and black pepper, to taste.
  3. Place the rounds on a parchment-lined baking sheet and roast in the oven for 25 minutes. Remove and set aside.
  4. In a baking dish, pour in just enough tomato sauce to coat the bottom. Place squash rounds on top of the sauce, in a single layer. Top with more sauce, mozzarella cheese and parmesan. Repeat the layers until the baking dish is full.
  5. Bake until the cheese is melted and slightly brown on top, about 15-20 minutes.
  6. Let rest for 5-7 minutes before serving.