Creamy Pumpkin Casserole with Mascarpone

Sweet and savory - this delicious combination of roasted squash, parmigiana,
mascarpone and a hint of nutmeg. Perfect for a winter supper or fancy side dish.

Servings: 4 servings

Author:

Prep Time
45 minutes

Cook Time
55 minutes

Course:

Side Dish Main Course

Cuisine:

Italian

Keywords:

pumpkin Squash creamy mascarpone

🧂 Ingredients

1 2 lb hard winter squash or pumpkin such as butternut, hubbard or Kabocha
4 oz mascarpone
½ cup grated parmigiana cheese + 3 tbsp for topping
3 Tbsp flour
2 eggs - separated
½ tsp grated nutmeg
¼ tsp sea salt

Instructions

1 Preheat oven to 400 degrees F
2 To prepare the squash: Cut in half and remove the seeds. Place face up in a
roasting pan with about 1 inch of water in the bottom of the pan. This helps to
keep the squash moist as it cooks. Roast at 400 degrees F. for about 40 minutes
until just soft. Of course, times will vary according to the size and variety of
squash. You want to end up with 2 ½ cups of cooked squash.

Remove flesh from skin and pass through a ricer. If you don't have a ricer,
simply mash cooked squash with the back of a fork until uniform. Place squash in
a large mixing bowl.
3 Add the flour, nutmeg, mascarpone, egg yolks, 1/2 cup parmigiana and 1/4 tsp
salt and mix well. Stir rapidly for about 1 minute to add some air into the
mixture.
4 In a mixing bowl, beat egg whites until they form soft peaks. Gently fold them
into the squash mixture.
5 Grease either five 1-cup individual-sized ramekins or one 2-quart casserole
dish. Spoon the squash mixture into the ramekins or casserole dish. Sprinkle
with 3 tbsp. parmigiana cheese.
6 Bake for 50 - 55 minutes until nicely browned on top. Serve right away. Can be
refrigerated for up to 5 days.