Squash Parmigiana with Butter Beans & Mozzarella

Cosy, cheesy and packed with flavour—this squash parmigiana is a winter twist on the classic. Think silky aubergines, roasted squash, garlicky tomato sauce, and creamy butter beans, all layered up with mozzarella and Grana Padano. It’s a one-tray wonder that's hearty enough to feed a crowd. Serve with a crisp salad and you’re sorted.

Serves 6 (generously)

Ingredients

For the roast veg:

  • 3 medium aubergines, sliced lengthways (1cm thick)

  • 800g butternut squash, cut into equal chunks

  • 1.5 tsp garlic powder

  • 1 tbsp dried oregano

  • 7 tbsp extra virgin olive oil

  • Salt + pepper

For the tomato filling:

  • 3 tbsp extra virgin olive oil

  • 1 medium onion, thinly sliced

  • 8 garlic cloves, thinly sliced

  • Small handful rosemary + sage leaves

  • 2 tbsp tomato purée

  • 500g cherry tomatoes, halved (or tinned if out of season)

  • 1 tbsp dried oregano

  • 1.5 tins plum tomatoes (around 600g)

  • Half a tin of water

  • 500g cooked cannellini or butter beans

  • Salt + pepper

For the topping:

  • 2 large balls mozzarella, torn

  • 100g Grana Padano, grated

  • 100g breadcrumbs

Method

1. Roast your veg:
Preheat oven to 200°C (fan). Lay aubergine slices over two baking trays. Drizzle with 5 tbsp olive oil, sprinkle over garlic powder, oregano, salt and pepper. On a separate tray, toss squash in 2 tbsp olive oil, salt and pepper. Roast everything for 30 minutes, flipping aubergines halfway.

2. Make the tomato sauce:
While the veg roasts, heat 3 tbsp olive oil in a large saucepan over medium heat. Add onion and cook for 4 mins until soft. Add rosemary, sage, garlic, tomato purée, oregano and cherry tomatoes. Cook for 2 mins. Add plum tomatoes, water, salt and pepper. Simmer, lid on, for 10 mins. Adjust seasoning to taste.

3. Assemble:
In a large 30x25cm baking dish, layer ⅓ of the tomato sauce, a few spoonfuls of grated cheese, ⅓ mozzarella, ⅓ of the beans, and ⅓ of the squash. Top with a layer of roasted aubergine. Repeat for three layers (no need for perfection!).

4. Top + bake:
Finish with breadcrumbs, remaining cheese, salt and pepper. Bake at 190°C (fan) for 40 mins until golden and bubbling. Let rest for 5 minutes before serving.

Best served with a crisp baby gem salad and a glass of red. Dinner party approved.

ONE TRAY, DINNERNina Parkerparmigiana, squash, butter beans, one tray dinner, vegetarian