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Polpettone of Butternut Squash and Sage


1 medium butternut squash, baked 1 hour at 400 degrees F
1 cup fresh bread crumbs plus 1/2 cup
10 sage leaves, finely chopped
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup mascarpone cheese
Nutmeg, salt and pepper to taste

Butter 1 8 inch spring form pan and preheat oven to 350 degrees F.

In a large mixing bowl, place 2 1/2 cups squash, bread crumbs, sage, eggs, grated cheese, mascarpone, nutmeg, salt and pepper and stir to blend well. Dust the spring form pan with bread crumbs and divide batter between them. Bake 35 to 45 minutes, or until set and a toothpick exits cleanly. Remove and let cool 20 minutes. Unmold onto plate and serve hot or cold.

Yield: 8 side dish servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.