Polpettone of Butternut Squash

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Rated 4 stars out of 5
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  • Read 6 Reviews
Total Time:
2 hr 20 min
Prep
15 min
Inactive
20 min
Cook
1 hr 45 min
Yield:
4 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 6 reviews

  • on January 17, 2009

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    A bit too bland for me.

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
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  • 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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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