Baked Squash and Parmesan Cheese Pudding Tortino Di Zucca
Discover the comforting elegance of Baked Squash and Parmesan Cheese Pudding, or Tortino di Zucca, a classic Italian-inspired dish that transforms simple ingredients into a luxurious dining experience. Featuring the natural sweetness of roasted butternut squash, creamy homemade béchamel, and the nutty richness of Parmesan cheese, this golden-baked pudding is elevated with aromatic sage for an earthy touch. Perfectly balanced with its airy texture and caramelized crust, this dish can be served as a heartwarming side or a light, satisfying main course. Ready in just over an hour, it’s a perfect recipe for cozy dinners or holiday gatherings. Indulge in this rustic Italian comfort food that’s bursting with flavor and warmth. Keywords: baked squash pudding, tortino di zucca, Parmesan cheese, Italian side dish, butternut squash recipe.
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Ingredients
- 800 grams Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 25 grams Butter
- 25 grams All-purpose flour
- 300 milliliters Whole milk
- 0.25 teaspoon Ground nutmeg
- 2 large Eggs
- 80 grams Grated Parmesan cheese
- 50 grams Fresh breadcrumbs
- 5 leaves Fresh sage leaves
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Peel and deseed the butternut squash, then cut it into 2cm cubes.
Step 3
Spread the squash cubes on a baking sheet, drizzle with olive oil, and season with 0.5 tsp of salt and 0.25 tsp of black pepper. Toss to coat evenly.
Step 4
Roast the squash in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from the oven and let it cool slightly.
Step 5
While the squash cooks, prepare a béchamel sauce by melting butter in a medium saucepan over low heat. Stir in the flour and cook for 1-2 minutes to form a roux.
Step 6
Gradually whisk in the milk, ensuring no lumps form, and cook over medium heat until the sauce thickens slightly, around 5 minutes. Stir in the ground nutmeg and remove from heat.
Step 7
In a large mixing bowl, mash the roasted squash with a fork or potato masher until smooth. Stir in the béchamel sauce, eggs, grated Parmesan cheese (reserve 10 grams for topping), breadcrumbs, remaining salt, and black pepper.
Step 8
Finely chop the sage leaves and fold them into the mixture for an aromatic touch.
Step 9
Grease a 20cm (8-inch) baking dish or individual ramekins with butter. Pour the squash mixture into the dish, smoothing the top with a spatula.
Step 10
Top with the reserved Parmesan cheese and bake in the oven at 180°C (350°F) for 25-30 minutes, or until the pudding is set and the top is golden brown.
Step 11
Remove from the oven and let the tortino cool for 5 minutes. Serve warm as a comforting side dish or a light main course.
Nutrition Facts
| Serving size | (1420.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1687.1 |
| Total Fat 95.6g | 0% |
| Saturated Fat 41.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 547.9mg | 0% |
| Sodium 2152.0mg | 0% |
| Total Carbohydrate 154.6g | 0% |
| Dietary Fiber 29.4g | 0% |
| Total Sugars 34.0g | |
| Protein 71.2g | 0% |
| Vitamin D 222.1IU | 0% |
| Calcium 1725.0mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 3001.8mg | 0% |
Source of Calories