Pumpkin Parmigiana Recipe

Name: Pumpkin Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil; 2 cloves garlic, crushed; 1 can (28 oz) Italian crushed tomatoes; 1 tbsp tomato paste; 1/4 tsp salt; 1 lb potatoes, peeled, halved if large; 3 1/3 lbs pumpkin or butternut squash, peeled, seeded and cut into large chunks; 8 oz fresh mozzarella cheese, drained and sliced; None None Fresh whole nutmeg, for grating; 1/2 cup basil leaves; 1/3 cup freshly grated Parmesan cheese

Servings: persons

2 tbsp extra virgin olive oil
2 cloves garlic, crushed
1 can (28 oz) Italian crushed tomatoes
1 tbsp tomato paste
1/4 tsp salt
1 lb potatoes, peeled, halved if large
3 1/3 lbs pumpkin or butternut squash, peeled, seeded and cut into large chunks
8 oz fresh mozzarella cheese, drained and sliced
None None Fresh whole nutmeg, for grating
1/2 cup basil leaves
1/3 cup freshly grated Parmesan cheese

1
Heat oil in a medium saucepan on medium heat. Cook garlic until it just starts to brown. Add crushed tomatoes, tomato paste and 1/4 tsp salt. Bring to a gentle boil. Reduce heat to low; simmer, uncovered, for 25 mins, stirring occasionally.
2
Place potatoes in a saucepan and cover with cold water. Bring to a boil. Reduce heat to low; simmer until about three-quarters cooked. Drain and slice.
3
Sprinkle pumpkin lightly with salt. Steam pumpkin until three-quarters cooked (if you don't have a steamer, cook very gently in salted water; don't over-cook). Transfer pumpkin to a large tray, keeping pieces separate to aid cooling. Cut into cubes.
4
Preheat the oven to 400u00b0F. Spread potatoes in a layer in a buttered 13 x 9-inch baking dish. Season with sea salt. Layer with half the pumpkin and season again with sea salt, black pepper and nutmeg.
5
Spoon one-third of tomato sauce over pumpkin and scatter with basil leaves. Add a layer of sliced mozzarella, then remaining pumpkin. Season; spoon remaining sauce over pumpkin. Sprinkle with Parmesan cheese.
6
Bake for 30-40 mins or until a rich golden brown on top and bubbling around edges. Cool in dish for 5 mins before serving.

3086

kcal

Calories

326

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp extra virgin olive oil, 2 cloves garlic, crushed, 1 can (28 oz) Italian crushed tomatoes, 1 tbsp tomato paste, and more.

Yes, Pumpkin Parmigiana falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Parmigiana

How did you like this recipe?

Frequently Asked Questions