Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: January Farmer
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 tablespoons unsalted butter, plus 2 tablespoons
  • 4 slices bread, preferably pane di casa
  • 2 cloves garlic, halved lengthwise
  • 2 pounds squash (hubbard, butternut, or pumpkin), peeled and cut into 1/2-inch cubes
  • Salt and pepper
  • Pinch cinnamon
  • 1 lemon, juiced
  • 1 cup fresh bread crumbs
  • 3 cups milk

Directions

In a large skillet, heat 2 tablespoons butter over high heat until the butter foams and subsides. Add the bread, working in batches if necessary, and fry over high heat until golden and crispy. Rub each bread slice with the cut side of 1/2 a garlic clove, cut into very small pieces, and set aside.

In a medium stockpot, heat the remaining butter over medium-high heat. Add the squash, salt and pepper, to taste, cinnamon and lemon juice and cook over medium-high heat for 20 to 25 minutes, until the squash is very soft and broken down. Add the bread crumbs and milk and bring to a boil. Lower heat and cook over medium-low for 15 minutes, adjust the seasoning and serve immediately over bread pieces.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Squash Gnocchi: Gnocchi di Zucca

Recipe courtesy of Mario Batali

Marinated Butternut Squash: Scapece Di Zucca

Recipe courtesy of Mario Batali

Capellacci di Zucca (Squash Filled Hats)

Recipe courtesy of Mario Batali

Budino di Zucca

Recipe courtesy of Mario Batali

Tortino di Fiori di Zucca

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crema di Rabarbaro

Recipe courtesy of Mario Batali

Creamy Winter Vegetable Soup

Recipe courtesy of Rachael Ray

Gnudi con Fiori di Zucca

Recipe courtesy of Mario Batali

Portuguese Cream: Crema di Portogallo

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here