Butternut ‘parmigiana’
Simple Too, p. 124
A classic parmigiana – made with slices of aubergine, layered with cheese and then baked – is hard to beat. This take might not have the Parmesan (or, indeed, the aubergines) but it echoes the flavours and textures and has the advantages of being made in a fraction of the time, assembled in one dish and also very much hitting the same spot. Serve with the butterhead lettuce salad (p. 230).
Ingredients
- Butternut squash
- Olive oil
- Plum tomatoes
- Tomato paste
- Ground allspice
- Ground cumin
- Ground cinnamon
- Caster sugar
- Panko breadcrumbs
- Garlic
- Za’atar
- Oregano
- Taleggio
- Zout en peper
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Open Simple Too at page 124 and take a picture with the CookCook app. The ingredients and steps will show up in the app, ready to cook from.
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