Italian Squash Casserole Recipe

HOW TO MAKE PUMPKIN PUREE

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.
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.
3. Also remove the inner filaments from the squash and its seeds.
4. 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

1. Add the egg and Parmigiano cheese to the pumpkin puree. Mix very well.
2. 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.
3. Grease a baking dish with a knob of butter and sprinkle the bottom with breadcrumbs.
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.
5. Bake at 180°C (356°F) for about 30 minutes, until a golden and crispy crust has formed on the surface.
6. Italian Squash Casserole is ready. Let it rest about 15 minutes before serving. Perfect served hot or at room temperature.