1whole butternut squash(peeled, seeded, and cut in half with ends trimmed)
2tablespoonauthentic Italian Extra Virgin Olive Oil ((preferably PDO or PGI certified))
¼teaspoon sea salt
To make the cake:
⅔cupauthentic Italian Extra Virgin Olive Oil ((preferably PDO or PGI certified))
20 sage leaves(fresh)
2cupsall purpose flour
1cupITALIAN MADE Parmigiano Reggiano PDO(grated)
1teaspoonfreshly ground pepper
2TITALIAN MADE Parmigiano Reggiano PDO(grated)
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Poke holes in both sides of the squash and cover with 2 tablespoons of authentic Italian Extra Virgin Olive Oil and sprinkle with salt.
Roast in preheated oven for about 45 minutes or until squash can easily be pierced with a fork. Remove from oven. Reduce oven temperature to 350 degrees F.
Heat about two tablespoons of authentic Italian Extra Virgin Olive Oil in a small saucepan over medium heat. When the oil is hot, add the fresh sage leaves and cook until crisp, about 5 minutes. Transfer the leaves to a paper towel lined plate and once the cooking oil cools, transfer to a measuring cup and add more authentic Italian Extra Virgin Olive Oil to get ⅔ cup.
In a food processor, combine half of the roasted squash with the olive oil, honey, and half of the fried sage leaves. Pulse until smooth.
In a large bowl, combine squash puree with eggs and milk. In a separate bowl, whisk together flour, grated ITALIAN MADE Parmigiano Reggiano PDO, cornmeal, baking powder, salt and pepper. Add the dry ingredients to the wet, adding in batches, and stir just to combine.
Line a bread pan with parchment paper. Slice remaining half of roasted squash into long strips.
Layer roasted squash with cake batter.
Top with remaining 2 tablespoons of ITALIAN MADE Parmigiano Reggiano PDO and remaining fried sage leaves.
Bake in 350 degree oven for approximately 60 minutes. About 30-40 minutes into baking time, move cake lower in the oven if the top is getting too brown. Check for doneness with a toothpick. Allow cake to cool on wire rack in loaf pan for about 10 minutes, then remove from pan and allow to cool fully. Slice and serve with an additional drizzle of authentic Italian Extra Virgin Olive Oil!
A butternut squash weighing 2 lbs. yields about 3 cups of diced squash after you've removed the peel and seeds.