Tortino di Zucca

This recipe is from Marcella Hazan. I have been experimenting with some new recipes for the upcoming holidays.

This tortino is made from butternut squash with the simplest ingredients. You can assemble it a day ahead or even bake it a day ahead and reheat before serving.

I used panko in this recipe instead of breadcrumbs but that is totally up to you, feel free to use breadcrumb of your choice.

Tortino di Zucca adapted from Marcella Hazan
1 medium butternut squash
1/2 cup freshly grated Parmesan cheese
1 egg
1/2 tsp kosher salt
freshly ground black pepper to taste
3 tb unsalted butter at room temperature
1/4 tsp freshly grated nutmeg
4 - 5 oz ramekins
3 tb panko

Preheat oven at 400 degrees .
Half butternut squash and bake it cut side down on a cookie sheet for one hour.

Cool squash and scrape of the seeds and strings. Scoop put the flesh and set aside.
In a food processor mix baked squash, egg, grated cheese, salt, nutmeg, pepper and two tablespoons of softened butter. Run blade till mixture is well combined.

Grease ramekins with butter and coat it with panko or breadcrumbs. Divide batter equally between four ramekins, top with 1/4 tsp of butter and a sprinkling of panko/breadcrumbs and bake in an oven preheated to 350 degrees celsius for 30 minutes.

To assemble:
Run a butter knife around the edges of the ramekin and place a plate on top of a ramekin and turn it upside down. The tortino should slide off easily onto the plate. Serves 4