Butternut Squash and Ricotta Pie with Sautéed Mushrooms

Step 1

Cut the squash into slices, remove the seeds, and place them on a baking sheet lined with parchment paper. Grease them with a drizzle of oil and bake at 350°F for about 30 minutes. Remove from the oven and peel off the skin. Place the flesh in a blender and blend with the ricotta, the milk, the eggs, salt and pepper. Pour the batter into a bundt pan (8-inch diameter) lightly greased with oil and bake in at 340°F in a bain-marie for about 1 hour. Remove from the oven and turn out onto a serving dish.

Step 2

FOR THE MUSHROOMS: Clean the mushrooms, cut them into slices, and sauté them in a pan with a drizzle of oil and a few sprigs of thyme for 6-7 minutes.

Step 3

FOR THE SAUCE: Heat the cream until it comes to a boil, add the grated pecorino, mix, and turn off the heat. Serve the pie with the sauce and the mushrooms.