Polpettone Of Butternut Squash

Recipe Ingredients

1		Butternut squash or pumpkin - seeds removed, (medium)
		Baked 1 hour at 375 degrees
1 1/2 cups	219g / 7.7oz	Fresh bread crumbs - divided
4		Eggs
1/2 cup	118ml	Freshly-grated Parmesan
1/4 cup	36g / 1.3oz	Mascarpone cheese
		Freshly-ground nutmeg - to taste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Butter an 8-inch springform pan and preheat oven to 375 degrees.

In a large mixing bowl, place 2 1/2 cups squash flesh, 1 cup of the 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F30) - from the TV FOOD NETWORK

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