The creator of this recipe is very knowledgeable about umami and the ingredients that pack an umami punch. See end note.
3 ½poundsbutternut squashcut into 1” cubes
2large red bell peppers
2medium red onionscut into wedges
3Portobello mushroomscut into 1-inch pieces
6large garlic clovespeeled
¾cupextra virgin olive oil
4Tbsp.fresh flat-leaf parsleychopped
1Tbsp.low sodium soy sauce
½cuppanko bread crumbs
1cupfreshly grated Parmesan cheese
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.