Recipe courtesy of Mario Batali
2 hr 20 min
15 min
20 min
1 hr 45 min
4 servings


  • 1 medium butternut squash or pumpkin, seeds removed, baked 1 hour at 375 degrees F
  • 1 cup plus 1/2 cup fresh bread crumbs
  • 4 eggs
  • 1/2 cup freshly grated Parmesan
  • 1/4 cup mascarpone cheese
  • Freshly ground nutmeg
  • Salt and freshly ground pepper


Butter an 8-inch springform pan and preheat oven to 375 degrees F.

In a large mixing bowl, place 2 1/2 cups squash flesh, 1 cup bread crumbs, eggs, grated cheese, mascarpone, nutmeg, salt and pepper, and stir to blend well. The resulting mixture will have a batter-like consistency. Use the remaining bread crumbs to dust the springform pan. Pour the batter into the pan and bake until set and a toothpick exits cleanly, about 30 45 minutes. Remove the pan from the oven and let it cool 20 minutes. Unmold on to plate and serve either hot or cold.

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