Get ready to transform an ordinary vegetable into a culinary masterpiece that will have everyone at your dinner table asking for seconds! This Baked Squash with Pesto Gratin is not just a recipe, it's a flavor explosion that combines the creamy richness of pesto, the crispy texture of Parmesan breadcrumbs, and the tender sweetness of perfectly roasted squash. Whether you're a vegetable lover or someone trying to make healthy eating more exciting, this Italian-inspired dish is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 medium squash, halved and seeded
- 1 cup basil pesto
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash the squash thoroughly and cut them in half lengthwise. Use a spoon to carefully scoop out the seeds and create a hollow center for the filling.
- Brush the inside of each squash half with olive oil and season generously with salt and freshly ground black pepper.
- Spread a generous layer of basil pesto evenly across the interior of each squash half, ensuring complete coverage of the flesh.
- In a small bowl, mix the breadcrumbs and grated Parmesan cheese together. Sprinkle this mixture evenly over the pesto-covered squash halves.
- Place the prepared squash halves on the lined baking sheet, with the filled side facing upward.
- Bake in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and the breadcrumb topping is golden brown and crispy.
- Remove from the oven and let rest for 5 minutes to allow the squash to cool slightly and set.
- Serve hot, garnished with additional fresh basil leaves or a drizzle of extra virgin olive oil if desired.
Tips
- Choose the right squash: Look for firm, unblemished squash with a vibrant color for the best flavor and texture.
- Pat the squash dry after washing to ensure the olive oil and seasonings stick perfectly.
- For extra flavor, toast your breadcrumbs in a pan with a little olive oil before sprinkling over the pesto.
- Use fresh, high-quality basil pesto for the most intense flavor. Homemade is always best!
- Don't overcrowd the baking sheet - give each squash half some space to ensure even cooking and crispy edges.
- If you want a more golden, crispy top, switch to broil for the last 2-3 minutes of cooking (watch carefully to prevent burning).
- Let the dish rest for 5 minutes after baking to allow the flavors to meld and the squash to set slightly.
Nutrition Facts
Calories: 242kcal
Carbohydrates: 34g
Protein: 7g
Fat: 12g
Saturated Fat: g
Cholesterol: 10mg
