Ingredients

• 1 butternut squash, peeled, seeded and grated
• 1 1/2 cups milk
• 1/4 cup sugar
• 15 ounces ricotta cheese
• 2 eggs, slightly beaten
• 1/8 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese
• mint leaves, optional
• salt, to taste
• 1/4 cup dry breadcrumbs
• 3 tablespoons butter, divided

Directions

1. Preheat oven to 350 F.
2. Mix butternut squash with milk and sugar in a medium pan. Simmer for 20-30 minutes. Cool.
3. Squeeze liquid out of squash mixture by placing mixture in a towel and twisting the towel.
4. Mix ricotta cheese and squash mixture in a bowl. Add eggs and nutmeg. Add a few torn mint leaves (optional). Salt to taste.
5. Grease spring form pan and coat with breadcrumbs.
6. Place squash mixture in spring form pan and place on a cook sheet to catch any spills.
7. Sprinkle top with breadcrumbs and cut up butter into small pieces and place on top.
8. Bake 30-40 minutes. You may want to cover it with foil part way through to prevent it from getting too brown.
9. Serve hot or room temperature.