Polpettone of Butternut Squash
Show: Molto Mario
Episode: Vegetable Antipasti
Rate This RecipeRead users' reviews (6)
- Recipe categories: Vegetables, Butternut Squash, Pumpkin, Cheese,
- recipe
- ratings & reviews(6)
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Average Rating:
Total Reviews: 6
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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.
By dianabrook_5113681
Birmingham, AL
on February 28, 2006
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I made it twice in one week!
By ninamw_4512303
Davis, CA
on December 19, 2005
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So simple and yet has a pleasingly complex finish.
By twoodfla_1228435
tampa, FL
on November 02, 2004
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This is incredibly easy to make, especially if you keep pureed winter squash meat in the freezer like I do this time of year. The flavors are very simple, very smooth - just wonderful. Substituted wheat germ for the bread crumbs and it worked fine. Nice topped with the mascarpone cheese that you will inevitably have leftover.