Put the butternut squash into a roasting dish and
When you have concentrated the squash pulp (this takes nearly an hour), tip it into a food processor with the amaretti and mustard fruits. Process a little then pour out into a large mixing bowl and add a handful of breadcrumbs and an equivalent amount of cheese. Mix and taste. Now the hard part – I can give you no hard and fast amounts – you will need more crumbs to absorb the liquid but too much will ruin the taste of the stuffing, and you will certainly need more Parmesan, lots of seasoning (salt, pepper and nutmeg), perhaps more amaretti, perhaps more Mostarda di Cremona. Only you can decide, but bear in mind two things, the resulting mix should be capable of holding its shape and should not be too sweet (I stress too as it is a sweet mixture). Remember this is a stuffing, so add plenty of seasoning.
When you are happy, transfer to a clean container and refrigerate for up to 2 days. This mix also freezes quite well. Incidentally, half-cooked assembled ravioli freeze well, and are best reheated by 1 minute in boiling water from frozen then browning in a mixture of sunflower oil and butter until crisp.
© 1996 Alastair Little. All rights reserved.