Polpettone of Butternut Squash and Sage

1. 1

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

2. 2

   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.

3. 3

   Dust the spring form pan with bread crumbs and pour in batter.

4. 4

   Bake 35 to 45 minutes, or until set and a toothpick exits cleanly.

5. 5

   Remove and let cool 20 minutes.

6. 6

   Unmold on to plate and serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.