600g of Kabocha Squash
2 Calabrese Sausages
1 Medium Onion
3 Crushed Garlic Cloves
200g of Thick Cream
6 Slices of Mozzarella Cheese
Shoestring Potatoes to Taste
Start by cutting the squash into smaller pieces, then transfer them to a saucepan, add enough water to cover them, add one pinch of salt, turn on the heat to medium and let it all cook for 20 minutes.
Meanwhile, cut the Calabrese sausages into smaller pieces, transfer these pieces to a food processor and process them until finely chopped.
In a skillet, add all these crushed sausages and stir-fry until slightly golden brown.
Add the onion chopped into small cubes, the crushed garlic cloves and stir until golden brown.
Add the tomato chopped into cubes and stir for another 2 minutes.
Add chopped parsley to taste and set aside.
Once the squash has cooked through, remove from the saucepan and reserve one ladle of the cooking water.
Transfer all the squash to a large bowl, add the thick cream, the cooking water we reserved and using a fork, mash very well until combined.
Now, to assemble the recipe, in a nice baking dish, add all the calabrese sausage and top it with all the creamy squash mixture, spreading it well.
Add the slices of mozzarella cheese.
Take to a preheated oven at 200°C (400°F) and bake until the cheese melts and forms a golden crust.
Finish with shoestring potatoes to taste.