Savoury butternut squash pie
As my mum's classic potato cheese savoury pie, but more autumnal, rich and creamy thanks to oven roasted butternut squash, butter and Parmigiano Reggiano.
Servings 4 people
Ingredients
For the oven-baked butternut squash
- ½ butternut squash, about 600 g (1.3 lb)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- a few rounds of freshly ground black pepper
For the savoury butternut squash pie
- 1 kg potatoes
- 125 g (4 1/3 oz) butter, plus more to dot the pie crust
- 100 g (1 cup) Parmigiano Reggiano, grated
- 2 teaspoons salt
- freshly ground black pepper
- 2 eggs
- 140 g (5 oz) cooked ham, in thin slices
- 250 g (8 3/4 oz) fresh mozzarella
- 2 tablespoons breadcrumbs
Instructions
- Preheat the oven to 200°C (400°F).
- Begin by roasting the butternut squash. You will only need half, about 600 g (1.3 lb). Cut it open, remove the seeds with a spoon and place the butternut squash on a baking sheet lined with parchment paper. Season the butternut squash with olive oil, salt and pepper, rub the surface of the butternut squash with your fingers to distribute the seasonings.
- Roast it for about 45 minutes, until the butternut squash is golden, almost caramelized on the edges, with a pulp so soft that it can be scooped out with a spoon.
- Remove it from the oven and set it aside.
- While the butternut squash is roasting in the oven, cook the potatoes. Rinse them and arrange them in a pot that can comfortably fit them in one layer. Cover the potatoes with water. Put the pot on medium flame, cover with a lid and bring to a boil. Cook the potatoes until you can easily pierce them with a knife. Drain them and run the potatoes under cold water. Peel them.
- Mash the potatoes in a bowl with a potato ricer. Scoop the butternut squash pulp into the bowl. Mix the potatoes and the butternut squash while still hot with the butter, eggs, grated Parmigiano Reggiano, salt and pepper. Use a fork to make a creamy, smooth texture.
- Grease a 26 cm (9-in) round baking dish or oven-safe pot. Spoon half of the mashed butternut squash and potatoes on the bottom and flatten the surface with a spatula.
- Cover the mashed squash and potatoes with the prosciutto cotto and scatter the surface with pieces of mozzarella. Top with the rest of the mashed potatoes and squash, then flatten the surface with a spatula. Dust the surface with breadcrumbs, then dot with slivers of butter.
- Bake until golden and crisp, about 40 to 45 minutes, and serve warm. It can be served even the day after, quickly warmed up in the oven.
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