Parmesan-Crusted Butternut Squash

with Meyer Lemon Gremolata

Makes 4 servings

I originally made a version of this recipe with summer squash at ABC Kitchen, but I’ve found that it works even better with winter squash, best of all butternut squash, which becomes perfectly soft when roasted. If you take the care to completely coat the squash in cheese (more on that below), you’ll be rewarded with cubes of warm, creamy squash covered in a crunchy, nutty, caramelized cheese shell. These cheesy bites are so snackable that this dish also makes a great appetizer or part of a fancy snack spread.

Parmesan-Crusted Butternut Squash

• One 2- to 2½-pound butternut squash, peeled, seeded, and cut into 1-inch pieces
• ¼ cup extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ cups finely grated Parmesan cheese (grated on a Microplane or similar grater)

Preheat the oven to 450°F and place a wire rack inside a rimmed baking sheet. Brush the rack with olive oil or grease with nonstick cooking spray. In a bowl, toss the squash with the olive oil until well coated, then season with the salt and pepper. Scatter the cheese on a plate or baking sheet and roll the squash, one piece at a time, in the cheese until well coated on all sides. Transfer to the wire rack. Roast the squash, flipping the pieces over with a metal spatula about halfway through cooking, until the squash is tender throughout and the cheese has formed a light brown crust, 25 to 30 minutes. Remove from the oven and let cool on the rack, then release with the spatula. You can roast the squash a couple hours ahead and rewarm in a 300°F oven.

Fried Pumpkin Seeds

• ½ cup plus 2 tablespoons extra-virgin olive oil
• ½ cup raw pumpkin seeds
• Kosher salt

In a medium skillet, heat the olive oil over medium heat. Add the pumpkin seeds and cook, stirring constantly, until golden brown (they might start to sizzle and pop), 3 to 5 minutes. Drain in a sieve, saving the oil for another use; transfer the seeds to paper towels to drain completely, then season with salt.

For Serving

• 1 Meyer lemon
• 1 red finger chile, finely chopped (no seeds)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped mint
• Parmesan-Crusted Butternut Squash
• Extra-virgin olive oil
• Fried Pumpkin Seeds
• Coarsely ground black pepper
• Flaky sea salt

Finely grate the zest from the lemon into a bowl. Using a sharp knife, cut the peel and pith off the lemon. Working over the same bowl, cut the lemon between the membranes to release the segments. Dice the segments, then return them to the bowl. Add the chile, parsley, and mint and toss the gremolata well.

Arrange the squash on a serving plate or in a shallow bowl. Drizzle with olive oil and spoon some of the gremolata over. Sprinkle with pumpkin seeds, season with black pepper and flaky salt, and serve.

The Takeaway

You need to completely coat the squash in cheese in order to build a crispy encasement. I think of it like battering a piece of chicken in breadcrumbs. To get complete cheese coverage, I like to grate fine ribbons of Parmesan right over a sheet pan using a Microplane (or similar) grater, then roll each cube of squash in the cheese until all six sides are well coated. You can apply this technique to baby or fingerling potatoes (leave the skin on), or other cheese-loving vegetables such as carrots or parsnips.

Parmesan-Crusted Butternut Squash with Meyer Lemon Gremolata