Torta salata di zucca

To prep the squash

• 1 kilo (2 lbs) winter squash or 500g (1 lb) of pulp (see Notes)
• olive oil
• salt and pepper
• A few sprigs of rosemary optional

For the basic filling:

• 3-4 eggs
• 250 g (1/2 lb) ricotta cheese
• 75 g (3 oz) freshly grated parmigiano-reggiano
• salt and pepper

Optional enrichments for the filling:

• 100 g (3-1/2 oz) scamorza, mozzarella, Emmenthal or another meltable cheese, cut in small cubes
• 100 g (3-1/2 oz) pancetta, Speck, prosciutto, ham or some other cured meat, cut into small cubes

For baking:

• 1 store bought pastry crust or one batch of pasta brisée or pasta sfoglia, rolled out in a circle
• A 24cm (9-1/2) inch pie plate or quiche pan
• Butter or olive oil for greasing