I mentioned in yesterday’s post that we still have a ton of butternut squash that we harvested from our prolific garden this past summer – including one that was extremely large in size! So the wheels in my husband Jack’s mind have been turning over the last few weeks – dreaming up new and delicious recipes to cook using all of that butternut squash.
Today’s recipe – Butternut Squash Parmesan with Linguine – is a new twist on an old classic Italian recipe! Slices of butternut squash are breaded and fried – just like you’d do with eggplant, veal or chicken. Then the slices are layered with slices of fresh mozzarella cheese and sauce, and finally sprinkled with a generous amount of Parmesan cheese before baking in the oven. We served our Butternut Squash Parmesan with some Linguine pasta on the side.
Rather than making this Butternut Squash Parmesan like an Italian Parmesan with tomato sauce – we made this dish with that fantastic Butternut Squash Pasta Sauce we shared here yesterday. That sauce – with its rich, creamy and silky texture and hint of sage – is a wonderful complement to the slices Butternut Squash Parmesan.
I have absolutely fallen in love with this Butternut Squash Parmesan with Linguine and it is going on our must-make recipe list every fall when butternut squash is abundant and in season!Print
Prep and cook times listed does not include time to prepare the sauce – see that recipe here.
- 1 pound linguine pasta
- 2 pounds butternut squash, neck portion only. Neck should be about 3-4 inches across. (Use 1 pound for this recipe and the remainder for making the sauce, see here.)
- 1 cup flour
- 2 beaten eggs
- 2 tablespoons milk
- 1 cup seasoned bread crumbs
- Oil for frying
- ½ cup Parmesan cheese, grated
- 3½ cups prepared Butternut Squash Pasta Sauce, divided (see recipe here)
- 8 ounces fresh mozzarella cheese, sliced into six slices
- Cook linguine, rinse under cold water and set aside.
- Preheat oven to 350 degrees F.
- Peel whole squash and cut off whole neck of squash, leaving bulb base with seeds. Remove seeds and use bottom half for the sauce, see recipe here.
- Make sauce according to this recipe.
- Take the remaining neck and slice into 18 even slices. Rinse and set aside.
- Lay out three bowls for breading. Place flour in one, eggs in milk in a second and bread crumbs in a third.
- Heat enough oil in a heavy bottomed fry pan, such as a cast iron skillet, to about half way up pan. Use a candy thermometer and get temperature to 325 degrees F and hold at that temperature.
- Shake off water from squash and dip in flour. Shake off flour by tapping against bowl and then dip in the egg mixture. Finally place in bread crumbs and press to coat.
- Fry in two or three batches for 3-4 minutes until golden brown and cooked through. Drain on paper towels and salt lightly.
- Place three per serving in a 9×13-inch pan or dish with a total of six portions.
- Divided the Parmesan between the tops of each.
- Divide 1½ cups of the heated sauce between the tops of each.
- Divide the mozzarella between the tops of each.
- Place in oven and heat just long enough to melt the cheese, about 5-10 minutes.
- While cheese is melting, reheat linguine in hot water.
- To serve, place a portion of linguine and Butternut Squash Parmesan on a plate and top with additional Butternut Squash Pasta Sauce.
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