This tortino can be served while it is still warm, or several hours later at room temperature.
- 1 medium butternut squash, about 1 pound or slightly more
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 egg
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 3 tablespoons butter, at room temperature, plus additional for greasing the ramekins
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons fine, dry, unflavored bread crumbs
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.
"Marcella Says . . . Italian Cooking Wisdom From the Legendary Teacher's Master Classes, With 120 of Her Irresistible New Recipes" (HarperCollins, 2004).
Tested by Bonnie S. Benwick.
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