The creator of this recipe is very knowledgeable about umami and the ingredients that pack an umami punch. See end note.
Course
Side Dish
Cuisine
American
Servings6
Ingredients
3 ½poundsbutternut squashcut into 1” cubes
2large red bell peppers
2fresh tomatoesquartered
2medium red onionscut into wedges
3Portobello mushroomscut into 1-inch pieces
6large garlic clovespeeled
¾cupextra virgin olive oil
4Tbsp.fresh flat-leaf parsleychopped
1tsp.fresh rosemaryminced
1tsp.fresh thymeminced
1Tbsp.low sodium soy sauce
1tsp.anchovy paste
2Tbsp.nutritional yeast
½cuppanko bread crumbs
1tsp.salt
¼tsp.black pepper
1cupfreshly grated Parmesan cheese
Instructions
Preheat oven to 400 degrees. Roast the peppers, let cool, peel, seed and cut into 1” pieces.
While peppers are roasting, poach the garlic cloves in 1/2 cup of the olive oil. Keep it at a slow simmer until golden brown, about 10 to 15 minutes. Set aside to cool. Once cool, mash with a fork and set aside.
In separate bowls, toss the squash, onion, mushrooms and tomatoes using the olive oil from the garlic poaching.
In a large cast iron or non-stick skillet, grill the squash until it starts to caramelize. Then separately grill the onion, the mushrooms and finally the tomato.
In a large bowl, mix together all the remaining ingredients except for the cheese. Transfer the mixture to 2 - 2 ½ quart gratin dish or baking dish. Sprinkle evenly with Parmesan. Bake until squash is completely tender, about 30 minutes.