Polpettone Of Butternut Squash And Sage

Recipe Ingredients

1 cup	198g / 7oz	Butternut squash - baked 1 hour (medium)
		At 400 degrees
1 cup	146g / 5.1oz	Fresh bread crumbs - plus 1/2 cup
10		Sage leaves - finely chopped
4		Eggs
1/2 cup	118ml	Freshly-grated parmesan
1/4 cup	36g / 1.3oz	Mascarpone cheese
		Nutmeg - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Butter an 8 inch spring form pan and preheat oven to 350 degrees.

In a large mixing bowl, place 2 1/2 cups squash, 1 cup bread crumbs, sage, eggs, grated cheese, mascarpone, nutmeg, salt and pepper and stir to blend well.

Dust the spring-form pan with bread crumbs and pour in batter. Bake 35 to 45 minutes, or until set and a toothpick exits cleanly. Remove and let cool 20 minutes. Unmold on to plate and serve hot or cold.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5732) - from the TV FOOD NETWORK

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