Nusät | Savory Italian Squash Recipe

This savory squash “pie” from northern Italy is ridiculously good and ridiculously easy to make. There’s no crust involved, so it’s as simple as mixing some baked squash with a few simple ingredients, spreading it in a pie dish, and cooking it! The result is a cheesy, satisfying squash dish that will keep you coming back for more.

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Nusät Recipe

Makes: One 9 inch pie, serves 8

Cook Time: 1 ½ hours

For this recipe, you will need:

• 1 large kabocha squash (it should be at least 1 ¾ pounds, or 800 grams, to ensure you have enough)
• 1 large egg
• 2 ounces (70 grams) grated Parmigiano Reggiano cheese
• ½ cup (50 grams) plain dry breadcrumbs, plus extra for lining the pie dish
• 3 tablespoons (45 grams) butter, melted
• Salt
• Fresh black pepper
• A pinch of cinnamon
• Extra-virgin olive oil

Preheat the oven to 395 °F (200 °C).

Cut the kabocha squash in half, remove the seeds, and place both halves on a parchment-lined baking sheet. Bake for 40 minutes, or until the squash is very tender. Remove the squash from the oven and let it cool.

Lower the oven temperature to 355 °F (180 °C).

Scoop the squash meat out of the skin and measure out 21 ounces (600 grams) into a large mixing bowl. Any remaining squash can be used elsewhere (check out our squash cantucci recipe). Mash the squash into an even paste with a fork or potato masher.

Into the bowl, add the egg, grated cheese, breadcrumbs, melted butter, a generous sprinkle of salt, and a pinch of black pepper and cinnamon. Mix together thoroughly.

Brush a 9 inch (23 centimeter) pie dish with olive oil. Add a small handful of breadcrumbs and toss it in the dish to evenly coat the sides, then discard the excess. Spread the squash mixture evenly into the pie dish, then use a fork to rake and score the top of the pie. Lightly brush the top with olive oil.

Bake the pie for 20 to 30 minutes, until the top is golden. Serve warm or at room temperature.

Buon appetito!