Nusät means nutmeg in Milanese dialect (or language as the people of Milan proudly call it). Till the 19th century that spice, imported from Madagascar, was very popular in Lombardy ,mainly used to enhance the flavor of dishes that were usually very simple like the “Nusät”. This Pumpkin Pie was one of the traditional dishes served for ‘The Evening of the Seven Dinners” two days before Christmas, a “light” dinner (so to speak) that included 6 more courses to honor the Eucharistic fast.
The original recipe was made with the Turban Pumpkin, the recipe here shown was instead made with some butternut squash. It turned out delicious as well. I made also a gluten-free version for my daughter by replacing the regular bread crumbs. Same great taste. photos by coco zordan
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Il Nusät – Savory Pumpkin Pie
cakeTags
#vegetarian archive bread crumbs breadcrumbs cheese pumpkin or butternut squash cheese pumpkin or butternut squash (or any similar squash) dish rich in vitamins and minerals glutenfree grated parmesan cheese grated parmesan cheese (or any aged cheese) healthyrecipe italiandish light dish lightdish mineralfood nutmeg oliveoil. onion parmesan pumpkin richrecipe salt and pepper savory pie with butternut squash savorypie tortino di zucca tortinozucca traditional italian dish vegetarian dish with cheese and olive oil vitaminfood x-vergin olive oilThe Recipe
8-10
45 for baking the squash + 20 minutes preparation
40/50
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Ingredients
cheese pumpkin or butternut squash (or any similar squash) 2.5 lb
grated parmesan cheese (or any aged cheese) 2.5 oz
bread crumbs 2.5 oz
onion 1 medium
nutmeg
x-vergin olive oil 10 tbs
salt and pepper
Directions
Note: according to my personal experience it’s more convenient to cook the pumpkin the day (s) before and keep it handy in the fridge. You can easily make a gluten-free recipe by using gluten-free bread crumbs.
SQUASH: Bake the pumpkin/squash for 45 minutes at 375* or until soft.
ONION: In a skillet pour the oil and the sliced onion. Let it simmer fro 10-15 minutes till golden.
MASHING:Grease the cake pan with some olive oil and bread it. When the squash has cooled down scoop the pulp out and mash it in a large bowl. I use the immersion blender but any fork or masher can do beautifully the same job.
ADDING THE INGREDIENTS: Start adding the ingredients to the bowl: parmesan, onion with its oil,the egg, bread crumbs and the nutmeg. Add salt and pepper to taste.
SPREADING: Spread the batter in the breaded pan with a spatula and use a fork for adding some decoration around the rim.
BAKING: Cook for 40/50 minutes at 325/350* till the edges start to brown a bit.
SERVING: Serve at room temperature with some walnuts or pecans to add some decoration.
