Ripieno di Zucca

We almost always use the Ricotta Filling, but this squash one is good occasionally, for example, with Tortelloni or Tortelli and a Butter Sage Sauce.

This recipe comes from giallozafferano.com, which is a well-respected cooking site in Italy and internationally.

500 g kabocha or buttercup or acorn squash (after peeling, cleaning, and cutting into pieces)

25 g grated Amaretti cookie snaps

25 g apple or pear Italian mostarda (mustard), chopped finely if it has pieces in it (original recipe: 50 g)

50 g grated parmigiano-reggiano

zest from ½ lemon

1/3 whole nutmeg, grated finely

1/3 tsp (2 g) salt

Freshly ground black pepper to taste

 

 

1.     Preheat the oven to 335F (170C) while you are cleaning and cutting up the squash.

2.     Place the pieces of squash in a pan lined with parchment paper. Bake on the center rack for 25-35 minutes until you can easily put a fork through the biggest pieces.

3.     While the squash is still warm, use a potato ricer to smash them.

4.     Mix in the grated Amaretti cookies.

5.     Mix in the finely chopped Italian mustard, parmigiano-reggiano, and lemon peel.

6.     Mix in the grated nutmeg, salt, and pepper.

7.     Mix well.

8.     Cover the bowl with plastic wrap and refrigerate for at least 8 hours. I normally make this a day ahead.