Recipes from Italy

  • Recipes
  • About Us
  • Contact Us
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About Us
  • Contact Us
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Contact Us
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Italian Savory Pies

    Italian Squash Casserole | Sformato di Zucca

    Published: Oct 19, 2022 · Modified: Nov 7, 2024 by Silvana Nava · This post may contain affiliate links

    Jump to Recipe

    Italian Squash Casserole (Sformato di Zucca) is a very easy-to-make recipe, rich in flavor and very nutritious. It's a recipe particularly good for the fall season, when squash are in season and therefore exceptionally tasty and fragrant.

    This Italian Squash Casserole is made with pumpkin puree, eggs, Parmigiano cheese and flavored with a little nutmeg and rosemary.

    Italian squash casserole recipe 600x900 1

    The sweet flavor of the squash blends perfectly with the Parmigiano cheese. The end result is truly wonderful in its simplicity.The preparation of this dish requires no special culinary skills and the result will be a sure success. Even the little ones, who generally love the sweetness of squash, will go crazy for this recipe.

    Italian squash casserole recipe 600x900 3

    Squash Casserole is a delicious one-pot dish that is also perfect as an appetizer! It has a soft texture and a crispy gratin surface that makes it even more mouthwatering.

    Its a real treat to prepare with this great autumn vegetable! So let's see together how to make a delicious, simple and easy Italian Squash Casserole.

    Italian squash casserole recipe 600x900 5

    Jump to:
    • Ingredients
    • Instructions
    • Storage
    • Variations
    • Recipe Card


    Ingredients

    • Prep Time: 20 Min+ about 40 Min to make pumpkin puree
    • Cook Time: 30 Min
    • Servings: 8

    Doses for a 10 inch round baking dish or for a 13x9 inch baking dish

    • 1 kg (2,2 pounds) of pumpkin pulp. We used Mantua Squash. But it's also fine with Butternut Squash or Kabocha Squash.
    • 1 egg
    • 100 g (1 cup) of grated Parmigiano Reggiano o Grana Padano
    • 50 g (½ cup) of breadcrumbs
    • 15 g (1 tablespoon) of unsulted butter
    • 2 sprigs of rosemary
    • a little bit of nutmeg
    • fine salt to taste

    Instructions

    PLEASE NOTE: To start with the preparation of Italian squash casserole, you must first make the pumpkin puree.

    Of course, you can buy canned pumpkin puree, which is easier and faster for sure. But believe us, homemade pumpkin puree is definitely much tastier. Your squash recipes will have a whole different flavor with fresh squash.

    Below we are going to show you a quick and easy method for making homemade pumpkin puree. In no time and without any effort.

    How to Make Pumpkin Puree

    pumpkin puree step 1

    Step 1) - Line a drip pan with baking paper and place the squash on top. Bake for about 30 to 40 minutes at 190°C (374 F).

    When the pumpkin begins to ooze, pierce it with a fork at the top. If the fork goes into the pulp effortlessly, the squash is cooked.

    pumpkin puree step 2

    Step 2) - Now take it out from the oven. Then remove the skin first, which is easily peeled off with the help of a fork. Finally scoop out the pulp with a spoon.

    pumpkin puree step 3

    Step 3) - Also remove the inner filaments from the squash and its seeds.

    Collect the pulp in a large bowl. Finally mash it with the tines of a fork or a potato masher. Pumpkin puree is ready!

    How to Make Italian Squash Casserole

    Italian squash casserole recipe step 1

    Step 1) - Add the egg and Parmigiano cheese to the pumpkin puree. Mix very well.

    Italian squash casserole recipe step 2

    Step 2) - Now add the breadcrumbs and incorporate them a little at a time. Grate some nutmeg into the mixture, add a pinch of fine salt and mix well.

    PLEASE NOTE: The breadcrumbs are used to absorb the moisture and watery part of the squash. If the mixture seems firm and dry, you may as well not use the full amount of breadcrumbs.

    On the contrary, if it looks too watery, add a little more breadcrumbs.

    Not all squash are the same: some are more floury and firm, others more watery and soft, so adjust accordingly.

    Italian squash casserole recipe step 3

    Step 3) - Grease a baking dish with a knob of butter and sprinkle the bottom with breadcrumbs.

    Italian squash casserole recipe step 4

    Step 4) - Pour the pumpkin mixture into the baking dish and level it well. Place some butter flakes, rosemary needles and some breadcrumbs on the surface.

    Italian squash casserole recipe step 5

    Step 5) - Finally bake at 180°C (356 F) for about 30 minutes, until a golden and crispy crust has formed on the surface.

    Italian Squash Casserole is ready. Let it rest about 15 minutes before serving. Perfect served hot or at room temperature.

    Italian squash casserole recipe 600x900 6

    YOU MUST ALSO TRY:

    • Potato Gateau | Italian mashed potato pie recipe
    • Pumpkin risotto | Risotto di zucca
    • How to make Pumpkin Gnocchi
    • Pumpkin Ravioli with Sage and Butter
    • Italian Green Bean Casserole | Polpettone alla Ligure
    • Butternut Squash Lasagna | Lasagne alla Zucca
    • Classic Italian Broccoli Casserole Recipe

    Storage

    You can store squash casserole in the refrigerator for about 3 days in an airtight container or covered with food wrap.

    Before serving it again, however, you should reheat it in the oven for about 10 minutes.

    Variations

    Individual Squash Casseroles

    For special occasions or buffet dinners, you can also use small, single-portion baking dishes.

    Bake the squash pie in these baking dishes and serve it directly into them.

    To embellish your table, or for a gift idea, we point out beautiful individual baking dishes in the shape of pumpkins!

    Squash Casserole with Mozzarella

    You can further enrich this Italian squash casserole recipe by adding pieces of scamorza or mozzarella cheese. Add a few pieces to the mixture or just make a center layer of cheese.

    This way you get the very tasty stringy effect when you cut the casserole.

    If you like a smoky taste, smoked scamorza cheese also goes well with the flavor of the squash.

    For an even stronger flavor, you can replace the parmigiano cheese with grated pecorino, which has a decidedly stronger flavor.

    Italian squash casserole recipe 600x900 4

     

    Squash Casserole with Italian Sausage

    A great pairing for the squash - and very popular in Italy - is with sausage.

    Squash and sausage is a classic combination because the contrast between sweet and savory in this case is really delicious.

    Squash and sausage stew is a usual main course in Italy in the fall season. This combination is also often found in pumpkin risotto recipes.

    You can cook about 250 g (about ½ pound) of sausage in a skillet with very little oil. Then add it crumbled to the pumpkin puree and proceed as directed.

    Of course, pumpkin and sausage casserole is much richer and higher in calories and can certainly be considered a one-pot meal!

    Italian Squash Pie with Speck

    In the mountainous regions of northern Italy, especially in South Tyrol, it's customary to add diced Speck to pumpkin flan.

    Speck is a typical and widely used cured meat in this region. Bacon is also a good substitute for this recipe.

    How to Spice Squash Casserole

    To flavor the squash casserole we used nutmeg and rosemary. These are typical flavorings used in Italy that traditionally go with pumpkins.

    But you can also choose other flavorings according to your taste. For example, with squash you can use even paprika or curry for a more special flavor.

    Italian squash casserole recipe 600x900 2

    Recipe Card

    STEP BY STEP PHOTOS ABOVE!Have a look at my step-by-step photo instructions, variations and tips. That way, you can get it perfect the first time you try it!
    Italian squash casserole

    Italian Squash Casserole Recipe

    Silvana Nava
    Italian Squash Casserole (Sformato di Zucca) is a very easy-to-make recipe, rich in flavor and very nutritious. It's a recipe particularly good for the fall season, when squash are in season and therefore exceptionally tasty and fragrant.
    This Italian Squash Casserole is made with pumpkin puree, eggs, Parmigiano cheese and flavored with a little nutmeg and rosemary.
    5 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    Prevent your screen from going dark
    Prep Time 1 hour hr
    Cook Time 30 minutes mins
    Total Time 1 hour hr 30 minutes mins
    Course Savory Pie
    Cuisine Italian
    Servings 8
    Calories 128 kcal

    Ingredients
      

    • 1 kg pumpkin 2,2 pounds
    • 1 egg
    • 100 g Parmigiano Reggiano 1 cup, grated
    • 50 g breadcrumbs ½ cup
    • 15 g butter 1 tablespoon, unsulted
    • 2 rosemary sprigs
    • nutmeg to taste
    • salt to taste

    Instructions
     

    HOW TO MAKE PUMPKIN PUREE

    • Line a drip pan with baking paper and place the squash on top. Bake for about 30 to 40 minutes at 190°C (374 F). When the pumpkin begins to ooze, pierce it with a fork at the top. If the fork goes into the pulp effortlessly, the squash is cooked.
    • Now take it out from the oven. Then remove the skin first, which is easily peeled off with the help of a fork. Finally scoop out the pulp with a spoon.
    • Also remove the inner filaments from the squash and its seeds.
    • Collect the pulp in a large bowl. Finally mash it with the tines of a fork or a potato masher. Pumpkin puree is ready!

    HOW TO MAKE ITALIAN SQUASH CASSEROLE

    • Add the egg and Parmigiano cheese to the pumpkin puree. Mix very well.
    • Add the breadcrumbs and incorporate them a little at a time. Grate some nutmeg into the mixture, add a pinch of fine salt and mix well.
    • Grease a baking dish with a knob of butter and sprinkle the bottom with breadcrumbs.
    • Pour the pumpkin mixture into the baking dish and level it well. Place some butter flakes, rosemary needles and some breadcrumbs on the surface.
    • Bake at 180°C (356°F) for about 30 minutes, until a golden and crispy crust has formed on the surface.
    • Italian Squash Casserole is ready. Let it rest about 15 minutes before serving. Perfect served hot or at room temperature.

    Nutrition

    Serving: 100gCalories: 128kcalCarbohydrates: 13gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 33mgSodium: 267mgPotassium: 457mgFiber: 1gSugar: 4gVitamin A: 10816IUVitamin C: 11mgCalcium: 190mgIron: 2mg
    Keyword squash casserole recipe
    Tried this recipe?Mention @recipesfromitaly or tag #recipesfromitaly!

    More Italian Savory Pies

    • Savory Apple Strudel with Speck and Onions
      Savory Apple Strudel with Speck and Onions
    • neapolitan casatiello recipe
      Casatiello Napoletano (Traditional Neapolitan Easter Bread)
    • Italian Easter pie with artichokes
      Torta Pasqualina ai Carciofi (Italian Easter Pie with Artichokes)
    • broccoli casserole recipe
      Classic Italian Broccoli Casserole Recipe
    17 shares
    • Share
    • Tweet

    Comments

    1. Sabrina says

      May 01, 2024 at 5:31 pm

      5 stars
      Great Recipe! Thank you!

      Reply
    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Barbara & Silvana

    CIAO! Barbara & Silvana here! We are the authors of these amazing Italian recipes. Living in Italy, they are part of our culture, tradition and everyday life. And we want to share them with you all, straight from Italy! Learn more about us! Read our story!

    Italian Summer Recipes

    • shrimp pasta salad with zucchini and lemon
      Shrimp Pasta Salad with Zucchini and Lemon
    • gianduia gelato recipe
      Gianduia Gelato (Italian Chocolate Hazelnut Ice Cream)
    • apricot cake recipe with fresh apricots
      Italian Apricot Cake Recipe (with Fresh Apricots)
    • blueberry risotto
      Blueberry Risotto (Italian Risotto with Fresh Blueberries)
    See more Italian Summer Recipes →

    Popular Recipes

    • authentic italian tiramisu recipe
      Authentic Italian Tiramisu Recipe
    • authentic carbonara recipe
      Traditional Spaghetti Carbonara Recipe
    • authentic italian gelato recipe
      How to Make Authentic Italian Gelato at Home
    • limoncello recipe
      Limoncello Recipe – Make Authentic Italian Limoncello at Home
    See more Popular Recipes →

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About us
    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2025 recipesfromitaly.com is a website of the company CIUMBIA S.A.S. - VAT 12138380964 - Milano

    17 shares

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.