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
Related recipes
- Baked butternut squash
- Baked butternut squash & parsnips
- Baked butternut squash and parsnips
- Butternut squash
- Butternut squash pasta
- Butternut squash puree
- Butternut squash ravioli
- Butternut squash with onions & sage
- Butternut squash with onions and sage
- Butternut squash with stuffing
- Fettuccine with butternut squash puree
- Grill-roasted butternut squash
- Maple butternut squash
- Pasta with butternut squash and sage
- Pasta with roasted winter squash, pine nuts, and fresh sage
- Polenta with butternut squash
- Risotto with butternut squash and sage
- Roasted butternut squash
- Sauteed butternut squash
- Stuffed butternut squash