Savoury Butternut Squash Layer Bake by Daphne Oz

Points® value
Total Time
2 hr 30 min
40 min
1 hr 20 min


Extra virgin olive oil

1 tsp(s)


2 medium, yellow variety, thinly sliced

Pure monk fruit sweetener without erythritol

1 tsp(s)

Fresno chile

1 medium, partially seeded for medium heat or seeded completely for mild, minced


3 clove(s), large, minced

Fresh sage

2 tbsp(s), minced

Onion powder

1 tsp(s)

Butternut squash

6 pound(s), 2 (3-lb) squash

Olive oil cooking spray

6 spray(s)

Grated Parmesan cheese

7 tbsp(s), divided

Panko breadcrumbs

2 tbsp(s), lightly toasted

Fresh parsley

2 tbsp(s), chopped

Kosher salt

2 pinch(es), or to taste

Black pepper

2 pinch(es), or to taste


  1. In a large nonstick saute pan add the olive oil and heat over medium-low heat. Add the onions and allow to cook until caramelized and deeply golden, 30 to 35 minutes. Add the monkfruit sweetener after about 5 minutes to help the caramelization begin with the onions. As the onions cook, stir fairly frequently and deglaze the bottom of the pan with a little bit of water throughout the cooking process to prevent burning and allow the caramelization process to continue.
  2. Once the onions have caramelized, add the fresno chili, garlic, sage and onion powder and season with salt. Cook an additional minute until fragrant and remove from the heat. Allow to cool slightly, there should be about 1 cup of this onion mixture.
  3. Meanwhile, preheat the oven to 375ºF. Use just the necks of the squash only, reserve the bottoms of the squash for dinner or lunch the next day! Peel the necks of the butternut squash and cut in half lengthwise into a half moon shape. Thinly slice the necks of the butternut squash carefully on a mandolin 1/8-inch thick (or thinly cut with a sharp knife). The goal is to have squash pieces with uniform shape and thickness here! Ultimately you should end up with about 9 cups of squash cut into thin half moons.
  4. Lightly grease a 10-inch nonstick springform pan with olive oil cooking spray and wrap the bottom of the pan with foil. Begin to layer the half moon shaped pieces of squash into the bottom of the pan, starting from the outside ring and working your way inwards. Be sure to partially overlap the squash pieces—the resulting layer will look like a flower. Lightly spray with olive oil and evenly scatter a little more than 2 tablespoons of the caramelized onion mixture over the squash. Sprinkle with a scant 1 tablespoon grated parmesan cheese (you will use only the 1/3 cup parmesan in the layering process). Season each layer with a little pinch of salt (the parmesan adds nice saltiness so not as much salt is needed). Repeat this layering another 5 times for a total of 6 layers. Add one more layer of squash on top of the final layer of parmesan and spray lightly with cooking spray.
  5. Cover the pan with foil, place on a baking sheet and place the baking sheet into the oven to bake for 45 to 50 minutes until the squash is just tender when pierced with the tip of a paring knife (it shouldn’t be too buttery soft because remember it continues to cook as it cools!). Remove from the oven and allow to cool for 15 to 20 minutes, this helps the cake to set.
  6. After cooling slightly, preheat the broiler. Carefully remove the outer ring of the springform pan. Sprinkle the top of the cake with the remaining 2 tablespoons of parmesan cheese and panko breadcrumbs. Place under the broiler and allow to broil for 2 to 3 minutes watching carefully until cheese has melted and panko is a deeper golden to create a delicious crunchy top.
  7. Remove from the oven and allow to cool again for 10 to 15 minutes to make it easier to slice, then garnish with parsley. Slice into 8 pieces and enjoy!
  8. Serving size: 1 slice


If you don’t have a spring form pan, place two long, thick strips of parchment paper in an “X” shape in the bottom of a regular cake pan (making sure the paper hangs over the sides by a few inches). You will use the parchment paper strips to lift the food out of the pan.