Butternut Squash Soup
Butternut Squash Soup is a gluten free and lacto ovo vegetarian hor d'oeuvre. This recipe makes
Butternut Squash Parmesan
Ingredients
- 6 Tbsp. extra-virgin olive oil, divided
- 3 oil-packed anchovies, finely chopped
- 3 garlic cloves, finely grated
- 1 tsp. crushed red pepper flakes
- 1 28-oz. can whole peeled tomatoes
- 1 small butternut squash (about 2½ lb.)
- 2 tsp. kosher salt, divided, plus more
- 8 oz. fresh mozzarella, shredded
- 2 oz. finely grated Parmesan (about ¾ cup)
- ¼ cup whole-milk Greek yogurt
- Freshly ground black pepper
- ¾ cup panko (Japanese breadcrumbs)
- 3 sprigs basil
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