Tuscan Baked Squash / Squash al forno toscano

Tuscan Baked Squash or Pumpkin with Cheese / Squash al forno o zucca con formaggio

  • Servings: 4-6 as a side dish
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“This is beautiful, and the delicate mix of sweet and savoury flavours is delightful. You can use pumpkin instead of butternut squash.” Claudia Roden

Credit: Adapted from a recipe by Claudia Roden in her book: “The Food of Italy [region by region]”


  • 3-4 tbsp extra virgin olive oil
  • Sea salt and black pepper
  • 3 tbsp finely grated vegetarian cheese e.g pecorino
  • 500 g peeled squash or pumpkin cut in dice of about 3cm


  1. In a shallow baking dish mix the olive oil, salt and pepper and the grated cheese.
  2. Put in the squash or pumpkin and mix well so that the pieces are covered all over.
  3. Bake in a pre-heated oven set at 190°C / 170°C fan oven / gas mark 5 for 20 minutes. Remove from the oven and gently stir the pieces.
  4. Return to the oven and cook for a further 15 minutes until fork tender.
  5. Remove the dish from the oven and place ready to serve.
Produced by John Fletcher @ http://www.johnstastesofitaly.com

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