We've swapped out the traditional aubergines for sweet butternut squash in this incredibly cheesy parmigiana gratin recipe. Perfect for a midweek warmer, or a hearty weekend lunch.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
313
Ingredients
500g
peeled butternut squash neck
1/2Tbsp.
oil
250g
mozzarella, torn
125g
freshly grated Parmesan or vegetarian Italian-style hard cheese
25g
fresh breadcrumbs
For the sauce
2tsp.
olive oil
1
onion, finely sliced
2
garlic cloves, crushed
1Tbsp.
tomato purée
1Tbsp.
(non-pareille) capers, rinsed and roughly chopped
400g tin chopped tomatoes
1
vegetable stock cube, crumbled
1tsp.
caster sugar
1Tbsp.
dried basil
Directions
Step 1Preheat air fryer to 200°C, according to manufacturer’s instructions. Cut butternut squash in 1/2cm rounds. In a medium bowl, toss the butternut squash with the oil and transfer to the basket of the air fryer. Cook for 10min until tender, flipping halfway (you might have to do this in batches).
Step 2Meanwhile, make the sauce. In a separate pan, heat the oil over low heat and gently fry onion for 10min, until softened. Stir in the garlic, tomato purée and capers and fry for 1min. Add the chopped tomatoes, stock cube, sugar and basil. Increase heat to medium and simmer for 5min until reduced slightly.
Step 3Mix a quarter of the Parmesan/vegetarian hard cheese with the breadcrumbs and set aside. Spread a third of the tomato sauce in the base of a 1.5 litre ovenproof dish. Top with a third the butternut squash, followed by a third of the mozzarella and a third of the remaining Parmesan/vegetarian hard cheese. Repeat, layering the tomato sauce, butternut squash and both cheeses twice more. Cook in the air fryer for 10min.
Step 4After 10min, sprinkle over the cheesy breadcrumb mixture. Return to the air fryer and cook for 5min more until golden brown.
To cook in the oven: Preheat oven to 200°C (180°C fan) mark 6 and line a large baking sheet with baking parchment. Slice the butternut squash into 5mm thick rounds, then toss to coat in the oil and some seasoning. Arrange on the prepared sheet in a single layer. Roast for 25min, turning halfway, or until tender. Heat the oil in a medium pan over low heat and fry the onion for 10min, until softened. Stir in the garlic, tomato purée and capers and fry for 1min. Add the chopped tomatoes, crumbled stock cube, sugar and basil. Increase heat to medium and bubble for 5min, until slightly reduced. Spread 1/3 of the tomato sauce in the base of a rough 5 litre ovenproof servingdish. Top with 1/3 of the butternut squash slices, followed by 1/3 each of the mozzarella and Parmesan/vegetarian hard cheese. Repeat layering twice more. Cook in oven for 20min. Remove from oven and sprinkle over the breadcrumbs. Return to the oven for 5min, or until golden brown and bubbling.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
