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Wednesday, November 10, 2010

Baked Squash and Parmesan Cheese Pudding (Tortino di Zucca) (Steven and Jessie)

1 medium butternut squash, about 1 pound
1/2 cup grated parmesan cheese
1 egg
1 tsp fine sea salt
Freshly ground black pepper
3 Tbs butter at room temperature
1/4 tsp grated nutmeg
2 Tbs dry, unflavored breadcrumbs

Preheat the oven to 400o. Cook the squash in a baking dish for 1 hour. (leave oven on). Split the squash half lengthwise and spoon out the seeds and strings. Scoop out the pulp (about 1 cup). Put the pulp, parmesan, egg, salt, pepper, 2 Tbs butter and nutmeg in the large bowl of a food processor and pulse to have a homogenous mixture (not overly creamy). Grease the ramequins with butter and sprinkle about half the breadcrumbs over the butter. Divide the squash mixture among the ramequins. Sprinkle the remaining bread crumbs on top and dot with the remaining butter. Bake in the oven (still hot) for 20 minutes. Let rest for 5 minutes. Can turn each ramequin over onto a separate plate or eat as is (recommended for large ramequin).

Four 5 oz ramequins or 1 large ramequin
baking dish
food processor

You can serve this warm or later at room temperature

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