Butternut Squash Parmesan

Chef notes

A classic Parmigiana is usually made with slices of eggplant, layered with cheese and then baked is hard to beat. This take might not have the Parmesan (or, indeed, the eggplants) but it echoes the flavors 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.

Swap option: In place of taleggio, you can substitute brie or mozzarella.