Savory Parmigiano Reggiano DOP Butternut Squash Cake
Savory Parmigiano Reggiano DOP Butternut Squash Cake is made with roasted butternut squash, fresh sage, and authentic Italian Olive Oil and Parmigiano Reggiano.
Servings: 12 servings
Ingredients
To roast the squash:
- 1 whole butternut squash peeled, seeded, and cut in half with ends trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon sea salt
To make the cake:
- 2/3 cup extra virgin olive oil
- 20 sage leaves fresh
- 2 tablespoons honey
- 5 large eggs slightly beaten
- 1/2 cup whole milk
- 2 cups all purpose flour
- 1 cup parmesan cheese grated
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Poke holes in both sides of the 1 whole butternut squash and cover with 2 tablespoons extra virgin olive oil and sprinkle with 1/4 teaspoon sea 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°F.
- Heat about a fifth of your olive oil in a small saucepan over medium heat. When the oil is hot, add 20 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 2/3 cup extra virgin olive oil.
- In a food processor, combine half of the roasted squash with the olive oil, 2 tablespoons honey, and half of the fried sage leaves. Pulse until smooth.
- In a large bowl, combine squash puree with 5 large eggs and 1/2 cup whole. In a separate bowl, whisk together 2 cups all purpose flour, 1 cup parmesan cheese, 1/2 cup cornmeal, 2 teaspoons baking powder, 2 teaspoons salt, and 1 teaspoon freshly ground 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 2 tablespoons parmesan cheese and remaining fried sage leaves.
- Bake in 350°F 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 olive oil!
Notes
A butternut squash weighing 2 lbs. yields about 3 cups of diced squash after you've removed the peel and seeds.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 628mg | Potassium: 178mg | Fiber: 1g | Sugar: 3g | Vitamin A: 255IU | Calcium: 168mg | Iron: 2mg
