Here’s a recipe I’ve been teaching in Bellangela Cooking Classes: Zucca croccante al forno – Crunchy oven roasted butternut squash!

I’m so proud of this recipe, it was even featured in US Personal Chef Association’s Magazine!

Zucca Croccante al Forno

This is a recipe from my hometown of Sezze in Italy.

4 servings


  • Butternut Squash 500gr. – 20oz
  • Flour 80gr. – 0.17lb
  • Salt as needed
  • Cayenne to taste
  • EVOO (extra virgin olive oil) as needed


  1. Julienne cut the squash using a mandolin. We need thin and narrow strips.
  2. Place the cut squash into a colander, add salt and mix, put a weight on top and let it lose water for a whole night.
  3. Preheat the oven to 200C – 400F.
  4. Squeeze the squash by hand or with help of a cotton cloth.
  5. In a bowl, mix the squash, flour, salt and cayenne. The mixture needs to be sticky.
  6. Grease with olive oil the ovenproof dish and place the mixture in a thin layer.
  7. Drizzle with EVOO on top.
  8. Bake for 30 minutes approximately or until crunchy and roasted.

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