Ingredients
- 1 medium butternut squash or pumpkin, seeds removed, baked 1 hour at 375 degrees F
- 1 cup plus 1/2 cup fresh bread crumbs
- 4 eggs
- 1/2 cup freshly grated Parmesan
- 1/4 cup mascarpone cheese
- Freshly ground nutmeg
- Salt and freshly ground pepper
Directions
Butter an 8-inch springform pan and preheat oven to 375 degrees F.
In a large mixing bowl, place 2 1/2 cups squash flesh, 1 cup bread crumbs, eggs, grated cheese, mascarpone, nutmeg, salt and pepper, and stir to blend well. The resulting mixture will have a batter-like consistency. Use the remaining bread crumbs to dust the springform pan. Pour the batter into the pan and bake until set and a toothpick exits cleanly, about 30 45 minutes. Remove the pan from the oven and let it cool 20 minutes. Unmold on to plate and serve either hot or cold.
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By newview2020
San Jose, CA
on January 17, 2009
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A bit too bland for me.
By aaluc_9001650
east waterboro, ME
on June 13, 2008
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I made this recipe but changed it a bit. I added:
rosemary
thyme
sage
substituted reg. bread crumbs for italian seasoned bread crumbs.
1/4 cup asiago cheese
Sprinkled the top with parm/breadcrumb/parsley dry mix
also a pinch of cinnamon.
the savory herbs mixed with the nutmeg/cinn. combo was fantastic! I should have made two! Everyone scoffed it up.
By learnoff_412532
Hyde Park, NY
on October 08, 2007
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I made this dish last night and looked at previous reviews. Most were excellent so I decided to give it a try. I did heed the one reviewer who suggested to add cinammon and more cheese. I did that but still found it was missing something. Although my entire family really loved it, I thought it a bit bland. I have noticed that there is the same recipe with fresh sage included. I might try that next time. Also, I mught substitute some of the parmesean cheese for imported pecorino for a stronger flavor.
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