Name: Butternut 'parmigiana'
Ingredients: 1 large butternut squash (about 1.3kg, unpeeled, halved lengthways and deseeded); 105ml olive oil; 4-5 plum tomatoes, grated and skins discarded (380g); 1 tbsp tomato paste; 1/8 tsp ground allspice; 1/2 tsp ground cumin; 1/8 tsp ground cinnamon; 1/4 tsp caster sugar; 25g panko breadcrumbs; 1 garlic clove, crushed; 2 tsp za&#39;atar; 4 oregano springs, plus a few leaves for garnish; 125g taleggio (or brie or mozzarella), thinly sliced; Fine sea salt and black pepper

New

Serves 4

Prep 20 min

Cook 50 min

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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.

Ingredients

1	large butternut squash (about 1.3kg, unpeeled, halved lengthways and deseeded)
105ml	olive oil
4-5	plum tomatoes, grated and skins discarded (380g)
1 tbsp	tomato paste
1/8 tsp	ground allspice
1/2 tsp	ground cumin
1/8 tsp	ground cinnamon
1/4 tsp	caster sugar
25g	panko breadcrumbs
1	garlic clove, crushed
2 tsp	za'atar
4	oregano springs, plus a few leaves for garnish
125g	taleggio (or brie or mozzarella), thinly sliced
	Fine sea salt and black pepper

Method

1. Preheat the oven to 220C fan.

2. Cut each squash half into 3 long wedges and arrange them in a large high-sided roasting tray. Rub all over with 2 tablespoons of oil, 1/2 teaspoon of salt and a good grind of pepper. Bake for about 35 minutes, until browned and cooked through.

3. In a small bowl mix together the tomatoes, tomato paste, spices, sugar, 3 tablespoons of oil, 2 tablespoons of water and 1/2 teaspoon of salt. Set aside.

4. In a separate bowl, mix together the breadcrumbs, garlic, 1/2 teaspoon of za'atar and 1 tablespoon of oil.

5. Remove the squash from the oven, then pour the tomato sauce around it and nestle in the oregano sprigs. Lay the cheese evently over the squash, sprinkle with the breadcrumb mixture and drizzle over the remaining tablespoon of oil. Return to the oven for 10-15 minutes, until golden and bubbly. Sprinkle over the remaining za'atar and oregano leaves and serve.