Butter an 8-inch spring form pan and preheat oven to 375 degrees Fahrenheit.
In a large mixing bowl, place 21⁄2 cups squash flesh, 1 cup breadcrumbs, eggs, grated cheese, mascarpone, nutmeg, salt and pepper, and stir to blend well. The resulting mixture will have a batter-like consistency. Use the remaining bread crumbs to dust the springform pan. Pour the batter into the pan and bake until set and a toothpick exits cleanly, about 30-45 minutes.
Remove the pan from the oven and let it cool 20 minutes.
Unmold and divide into four sections. Using a 4-inch round cutter, cut out three subsections.
For each serving, stack the three subsections, napoleon style, placing a layer of roasted bell peppers in between each and on the top. Crown with micro greens.
About the Chef:
Twelve-year-old Joseph Bettman lives in Pasadena with his parents and his best friend Evie, who also happens to be his older sister. As a practicing yogi since the age of three and a pescetarian for the last five years, Joseph loves to dance, read, write, swim, practice yoga and play with his friends and coterie of cats.
But most of all, Joseph loves to cook for others. Utterly captivated and inspired by various TV cooking shows, Joseph wants to study nutritional science and become a doctor or a chef; somehow he sees a logical connection between the two. He feels that young people his age need a deeper understanding of not just how their dietary choices impact the wellness of their bodies, but the health of the planet as well. This young chef sees a time when everyone on the planet will eat well and in balance with the earth and senses that his generation is the catalyst for this change.
Joseph believes that seeking balanced health is not just for adults and it’s never too early (or too late!) to learn new recipes to share with others. His Butternut Squash Polpetonne is the perfect new recipe to share with your friends and family this holiday season.