Squash & Brussels Sprouts Parmigiano

Almost every year I make something with squash and Brussels sprouts around now, because, well, it’s squash and Brussels sprouts time. There’s a certain amount of slicing and dicing going on here, but overall it’s a simple and easy dish without complications, but this may be the best squash and sprouts effort yet. It’s hard to argue with the Italians! When it comes to food, they know exactly what to do. I particularly like a friulano (montasio) cheese for this; it’s more flavourful than the mozzarella, and probably easier to get than some of the others.  
4 to 6 servings1 hour 30 minutes – 20 minutes prep time

Squash & Brussels Sprouts Parmigiano

900 grams (2 pounds) butternut squash
450 grams (1 pound) Brussels sprouts
300 grams (10 ounces) unripened firm (not hard) cheese such as
   mozzarella, friulano, scamorza, fontina, or even cheese curds
100 grams (3 to 4 ounces) grated Parmesan cheese
3 tablespoons mild vegetable oil
3 tablespoons barley flour
1 teaspoon rubbed sage OR rosemary
a little grated nutmeg (optional)
salt & freshly ground black pepper to taste
1/2 cup 10% cream

Cut the squash, de-seed it and peel it, and slice it thin, in bite-sized pieces. Trim and slice the Brussels sprouts thinly as well and place them in a colander.

Put a kettle of water on to boil and use it to blanch the Brussels sprouts. Once the boiling water has been evenly poured all over them, let them drain well. 

Slice or dice the chosen cheese, and grate the Parmesan.

 Preheat the oven to 350°F. Lightly oil a shallow 2 quart baking dish (9″ x 13″ lasagne pan).

Put the squash in the pan and drizzle the oil over it; toss gently to distribute. Sprinkle over the flour and the seasonings; toss gently to distribute them. Add the drained Brussels sprouts and the main cheese and mix gently. Spread everything out evenly, and pour the cream over it.

Bake the Parmigiano for 20 minutes at 350°F. Sprinkle the Parmesan cheese evenly over the top and return to the oven for a further 40 minutes. Let the Parmigiano rest for 5 to 10 minutes before serving.

Last year at this time I made Butternut Squash Roasted with Shallots & Cranberries.

* Originally published here

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