Torta salata di zucca

To prep the squash

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

For the basic filling:

• 3-4 egg
• 250 g ricotta cheese 1/2 lb
• 75 g Parmigiano-Reggiano cheese freshly grated, 3 oz
• salt
• black pepper

Optional enrichments for the filling:

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

For baking:

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