Baked Squash and Parmesan Cheese Pudding (Tortino Di Zucca)
"I love winter squash & pumpkin and am always open to new recipes using them, especially savory dishes. It always surprises me that such a tasty vegetable is so good for me!
Found this bit of deliciousness in The Washington Post who attributed the source as "Marcella Says . . . Italian Cooking Wisdom From the Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes" (HarperCollins, 2004).
The article suggests that this tortino can be served while it is still warm, or several hours later at room temperature. It is wonderful to have a dish like this that can be made ahead. Serve as a side on a full dinner or as a lovely light lunch with sauteed greens or a winter salad with bitter greens, shredded beets & pear.
Think I will have to prowl this one on Amazon."
photo by threeovens
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- 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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Reviews
-
Very easy and oh so delicious! I loved it. Thanks for posting.
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
