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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
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
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
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