Italian Recipe

Squash Casserole

Pesche al Forno

The sweet flavor of the squash blends perfectly with the Parmigiano cheese.  The preparation of this dish requires no special culinary skills and the result will be a sure success.!

 Butternut Squash Egg, Butter Parmigiano Cheese Breadcrumbs Rosemary, Nutmeg

How to Make It


Bake the squash for about 40 minutes at 190°C (374F).


Remove the skin and 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. 


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.


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!