Polpettone of butternut squash and sage
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Butternut squash |
| 1 | cup | Fresh bread crumbs, plus 1/2 C |
| 10 | Sage leaves, finely chopped | |
| 4 | Eggs | |
| ½ | cup | Parmesan, freshly grated |
| ¼ | cup | Mascarpone cheese |
| Nutmeg, salt and pepper, to taste | ||
Directions
Bake squash 1 hour at 400 degrees F.
Butter an 8 inch spring form pan and preheat oven to 350 degrees F.
In a large mixing bowl, place 21/2 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.
Yield: 4 servings
Recipe by: MOLTO MARIO Posted to MC-Recipe Digest V1 #516 by Sue <suechef@...> on Mar 14, 1997