Baked Squash and Parmesan Cheese Pudding (Tortino Di Zucca)

Recipe by Busters friend
READY IN: 1hr 35mins


  • 1
    butternut squash, about 1 pound (or slightly more)
  • 12
    cup parmigiano-reggiano cheese, freshly grated
  • 1
  • 1
    teaspoon sea salt, fine
  • black pepper, freshly ground to taste
  • 3
    tablespoons butter, at room temperature (plus additional for greasing the ramekins)
  • 14
    teaspoon nutmeg, freshly grated
  • 2
    tablespoons breadcrumbs, fine, dry, unflavored


  • 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.