Butternut Parmigiana
A golden baked butternut pumpkin parmigiana layered with rich tomato sauce, bubbling mozzarella and parmesan, the ultimate vegetarian comfort bake.
So butternut pumpkin is never not having a moment in our household. I have always loved it even as a child. My dad used to do a Sunday roast beef and the pumpkin to me was the hero. Burnt sticky pieces of pumpkin were my favourite and he would always save me the best bits.
Imagine my surprise when we moved to the United States (at age 13) to find it was only ever used as a dessert ingredient (and only found in cans)?
I think things have changed, (I hope so).
Fast forward to now...needed a side dish. Didn't want to go to the shops...(almost) always have a jar of Marinara Sauce in the fridge, oregano and basil in the garden. Boom. Best dish ever.
It’s hearty without being heavy, vegetarian yet completely satisfying, and perfect for autumn and winter entertaining here in Australia. Serve it as a main with a crisp green salad or as a standout side alongside grilled meats. Either way, this is the kind of dish that has everyone scraping the corners of the baking dish for 'just one more bite.'
Serving suggestions:
Crisp rocket, pear and walnut salad with balsamic glaze
Garlic sourdough or crusty ciabatta
Simple lemon-dressed green beans
A herby quinoa salad with parsley and toasted almonds
Grilled chicken thighs or slow roasted lamb for non-vegetarians
A glass of Italian Sangiovese or a light Pinot Noir
Need
- 1-2 butternut pumpkins
- Extra Virgin Olive Oil (EVOO) as needed BUY
- pink salt flakes and cracked black pepper to taste BUY
- 1 Batch Marinara Sauce or as needed Recipe
- 60-100 Grams parmesan cheese and a few slices asiago (or mozzarella or brie)
- basil
- 1/4 to 1/2 Cup panko breadcrumbs
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon allspice powder
- basil or oregano leaves to garnish,
Do
- 1
Preheat the oven to 220°C fan forced.
- 2
Cut each pumpkin into halves lengthways and then into long wedges and arrange on a baking dish. I only used 1/2 a pumpkin when I made this, but up to two pumpkins will work with the amount of Marinara Sauce you have from one batch. I also did not peel them.
- 3
Rub with EVOO and season well. Roast for 35 minutes or until tender.
- 4
Meanwhile make the Marinara Sauce or have it premade.
- 5
When the pumpkin is done, pour some of the sauce over, making sure it gets beneath the roasted pieces of pumpkin.
- 6
Place the parmesan into a clean, dry Thermomix bowl and mill 10 sec/speed 10 (Again, I only used half the amount stated).
- 7
Sprinkle half over the pumpkin and sauce. Arrange the slices of soft cheese over the top of that.
- 8
Stir the remainder of the grated cheese with the panko breadcrumbs and spices and sprinkle equally across the top of the dish. Add some sprigs of oregano or basil if using.
- 9
Return to the oven for a further 15 minutes or until it is nice and toasty.
- 10
Garnish with more fresh herbs and serve immediately as a side dish or meatless main.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
