Baked Squash and Parmesan Cheese Pudding (Tortino Di Zucca)
- Reviews 1
Ready In: 1 hr 35 mins
Serves: 4
Ingredients
- 1 butternut squash, about 1 pound (or slightly more)
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 1 egg
- 1 teaspoon sea salt, fine
- black pepper, freshly ground to taste
- 3 tablespoons butter, at room temperature (plus additional for greasing the ramekins)
- 1⁄4 teaspoon nutmeg, freshly grated
- 2 tablespoons breadcrumbs, fine, dry, unflavored
Directions
- Preheat the oven to 400 degrees. Have ready 4 five-ounce ramekins.
- Put the squash in a baking dish and, when the oven reaches the preset temperature, put it in the oven. After 1 hour remove it from the oven, but do not turn off the oven. Split the squash half lengthwise, and use a spoon to scoop away and discard the seeds and strings. Scoop out the pulp. There should be about 1 cup.
- Put the pulp, grated cheese, egg, salt, black pepper, 2 tablespoons of the softened butter, and the nutmeg in the large bowl of a food processor. Run the blade just long enough to produce a homogenous but not overly creamy mixture.
- Thickly grease the insides of the ramekins with butter and sprinkle about half of the bread crumbs over the butter.
- Divide the squash mixture equally among the ramekins. Sprinkle the remaining bread crumbs on top, then dot with the remaining tablespoon of butter, cut into 4 pieces.
- Bake in the still-hot oven for 20 minutes. Let the ramekins rest for 6 minutes after you remove them from the oven. Turn each ramekin over onto a separate plate and give it a little shake to loosen the pudding, letting it drop onto the plate.
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