Polpettone of Butternut Squash (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 4 |
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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:
1. Butter an 8-inch springform pan and preheat oven to 375 degrees F.
2. 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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