Polpettone Of Butternut Squash And Sage Recipe

Name: Polpettone Of Butternut Squash And Sage
Ingredients: 1 med Butternut squash baked 1 hour at 400 degrees; 1 c. Fresh bread crumbs plus 1/2 c.; 10 x Sage leaves finely minced; 4 x Large eggs; 1/2 c. Freshly-grated Parmesan; 1/4 c. Mascarpone cheese; Nutmeg to taste; Salt to taste; Freshly-grnd black pepper to taste

by Global Cookbook

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Servings: 1

Ingredients

Cost per recipe $1.30 view details

1 med Butternut squash baked 1 hour at 400 degrees
1 c. Fresh bread crumbs plus 1/2 c.
10 x Sage leaves finely minced
4 x Large eggs
1/2 c. Freshly-grated Parmesan
1/4 c. Mascarpone cheese
Â Â Nutmeg to taste
Â Â Salt to taste
Â Â Freshly-grnd black pepper to taste

Directions

Butter an 8 inch spring form pan and preheat oven to 350 degrees.
In a large mixing bowl, place 2 1/2 c. squash, 1 c. bread crumbs, sage, Large eggs, grated cheese, mascarpone, nutmeg, salt and pepper and stir to blend well. Dust the spring-form pan with bread crumbs and pour in batter. Bake 35 to 45 min, or possibly till set and a toothpick exits cleanly. Remove and let cold 20 min. Unmold on to plate and serve warm or possibly cool.
This recipe yields 4 servings.

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Amount Per Recipe	%DV
Recipe Size 305g
Calories 708
Calories from Fat 227	32%
Total Fat 25.32g	32%
Saturated Fat 7.41g	30%
Trans Fat 0.0g
Cholesterol 834mg	278%
Sodium 1067mg	44%
Potassium 476mg	14%
Total Carbs 79.26g	21%
Dietary Fiber 4.9g	16%
Sugars 8.21g	5%
Protein 39.22g	63%

Polpettone Of Butternut Squash And Sage Recipe

Ingredients