- 1 Lg Butternut Squash - 2 Tbs Dried Sage - 1 Tbs olive oil - 1 Tsp Dried Thyme - 1 tsp Honey - 1/2 tsp Kosher Salt - 2 C Marinara Sauce - 1 1/2 Tbs Soy Sauce - 2 C Mozzarella Cheese - 2 C Fontina, grated - 2 Tbs Parmesan, grated - 2 cloves Garlic, minced - ½ C Bread Crumbs/panko
Set oven to 400°F; keep one oven rack in middle position, and place another rack in upper-middle position. Peel squash. Separate the neck from the round base. Cut the neck in half crosswise, then cut lengthwise into 1/2-inch-thick planks. Cut the round base in half, and use a spoon to scoop out and discard seeds. Turn squash halves cut sides down, and cut into 1/2-inch-thick half moons. Toss squash slices in a large bowl with sage, olive oil, thyme, honey, and salt. Transfer squash mixture to a rimmed baking sheet; arrange in a single layer. Roast squash at 400°F until slightly tender, about 15 minutes. Let cool 5 minutes. Meanwhile, stir together marinara, garlic and soy sauce in small bowl; layer half of squash in a 11- x 7-inch baking dish. Spread 1 cup marinara mixture evenly over squash, sprinkle evenly with 1 cup mozzarella and 1 cup fontina. Repeat layering with remaining squash, marinara mixture, mozzarella, and fontina. Sprinkle evenly with Parmigiano-Reggiano. Cover with aluminum foil, and bake at 400°F 1 hour. Uncover and bake until squash is tender and cheese is golden brown, 20 to 25 minutes. Sprinkle with breadcrumbs, and serve.
from: https://www.foodandwine.com/recipes/roasted-butternut-squash-parmesan