This savory squash “pie” from northern Italy is ridiculously good and ridiculously simple to make. There’s no crust concerned, so it’s so simple as mixing some baked squash with a couple of easy substances, spreading it in a pie dish, and cooking it! The result’s a tacky, satisfying squash dish that may hold you coming again for extra.
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Makes: One 9-inch pie, serves 8
For this recipe, you will have:
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1 massive kabocha squash (it must be no less than 1.75 kilos, or 800 grams, to make sure you have sufficient)
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1 massive egg
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2 ounces (70 grams) grated Parmigiano-Reggiano cheese
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½ cup (50 grams) plain dry breadcrumbs, plus further for lining the pie dish
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3 tablespoons (45 grams) butter, melted
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Salt
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Contemporary black pepper
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A pinch of cinnamon
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Additional-virgin olive oil
Preheat the oven to 395°F (200°C).
Minimize the kabocha squash in half, take away the seeds, and place each halves on a parchment-lined baking sheet. Bake for 40 minutes, or till the squash could be very tender. Take away the squash from the oven and let it cool.
Decrease the oven temperature to 355° F (180° C).
Scoop the squash meat out of the pores and skin and measure out 21 ounces (600 g) into a big mixing bowl. Any remaining squash can be utilized elsewhere (try our squash cantucci recipe right here). Mash the squash into an excellent paste with a fork or potato masher.
Into the bowl, add the egg, grated cheese, breadcrumbs, melted butter, a beneficiant sprinkle of salt, and a pinch of black pepper and cinnamon. Combine collectively totally.
Brush a 9-inch (23 cm) pie dish with olive oil. Add a small handful of breadcrumbs and toss it within the dish to evenly coat the edges, then discard the surplus. Unfold the squash combination evenly into the pie dish, then use a fork to rake and rating the highest of the pie. Flippantly brush the highest with olive oil.
Bake the pie for 20 to half-hour, till the highest is golden. Serve heat or at room temperature.
