Polpettone of Butternut Squash

1. 1

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

2. 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.

3. 3

   The resulting mixture will have a batter-like consistency.

4. 4

   Use the remaining bread crumbs to dust the springform pan.

5. 5

   Pour the batter into the pan and bake until set and a toothpick exits cleanly, about 30 45 minutes.

6. 6

   Remove the pan from the oven and let it cool 20 minutes.

7. 7

   Unmold on to plate and serve either hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.