ERBAZZONE WITH SQUASH FILLING

Erbazzone with Squash Filling image

Yield makes 12 or more appetizer slices or several dozen hors d¿oeuvres

Number Of Ingredients 14

Ingredients

A butternut squash, about 1 1/2 pounds
3 cups milk
1 cup Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
2 tablespoons butter
2 teaspoons kosher salt
3 large eggs
2 bunches scallions, finely chopped (about 2 cups)
1 1/4 cups freshly grated Grana Padano or Parmigiano-Reggiano
1 cup fresh ricotta, drained
1 cup heavy cream
Freshly ground black pepper to taste
1 batch Dough for Erbazzone (preceding recipe), at room temperature
All-purpose flour for rolling the dough
A heavy-bottomed saucepan, 4-quart capacity; a baking stone, if you have one; a 10-by-15-inch jelly-roll pan, or similar-sized rimmed sheet pan

Steps:

To make the filling: Peel the butternut squash, slice it in half lengthwise, and scoop out the seeds. Cut the squash into a few big chunks, and shred them on the coarse-shredding holes of a box grater. Heap the shreds on a kitchen towel, wrap them up tightly, and vigorously wring the towel, squeezing out as much liquid from the squash shreds as you can.
Pour the milk into the saucepan, and set it over medium heat. Add the rice, butter, and 1/2 teaspoon of the salt, and heat to a boil, stirring occasionally. When the milk is boiling, stir in the shredded squash, and adjust the heat to keep the milk simmering away until it has all been absorbed (though the rice will still be quite al dente), about 12 minutes. Scrape all of the rice and squash into a large bowl, and let it cool a bit.
In a small bowl, beat two of the eggs with the remaining 1 1/2 teaspoons salt. When the rice and squash are no longer steaming, stir in the eggs, then the scallions, a cup of grated grana, all the ricotta, and the heavy cream. Season with freshly ground black pepper to taste, and stir the filling until thoroughly mixed.
When you're ready to bake the erbazzone, set a rack in the bottom half of the oven-with a baking stone on it, if you have one-and heat the oven to 375°.
Roll out the dough on a lightly floured work surface, gradually stretching it into a rectangle that's 5 inches longer and wider than the jelly-roll pan. Drape the sheet of dough over the pan, then gently press it flat against the bottom and rims, leaving even flaps of overhanging dough on all sides.
Spread the filling into the dough-lined pan in an even layer over the entire bottom. Fold the dough flaps over the filling, making pleats at the corners, to form a top crust that looks like a picture frame, with the filling exposed in the middle.
Sprinkle the remaining 1/4 cup grated cheese over the filling. Bake in the oven (on the heated stone) about 25 minutes, until the filling and crust have set but not colored. Beat the remaining egg in a small bowl, and brush it over the crust. Return the erbazzone to the oven, and bake another 25 minutes or more, until the crust is golden brown and the filling is crisp on top.
Cool the erbazzone on a wire rack for at least 30 minutes to set the filling before slicing. The erbazzone can be served warm or at room temperature, cut into bite-sized, appetizer, or large pieces, in any shape you like.