Continuing on withjenni_snake's requests, I present (to be tried this weekend, I think):
Minestra o passato di zucca alla mantovana
(Squash Soup Mantua Style)
This recipe comes from Gino Bugialli’s Foods of Italy.
1 butternut squash, about 2 lbs
8 tablespoons (4 oz.) sweet butter
4 oz. prosciutto in one piece
3 cups cold homemade beef broth
Salt and freshly ground black pepper
6 fresh basil leaves
1. Cut the squash into thirds, then remove the skin and seeds. Cut the squash into small pieces and soak them in a bowl of cold water for 30 minutes.
2. Melt the butter in a heavy casserole over low heat and, when the butter is completely melted, add the whole piece of prosciutto. Sauté for 5 minutes over low heat.
3. Drain the squash and add it to the casserole. Cover and cook for 15 minutes. Add the broth, cover again, and simmer for 15 minutes longer.
4. Discard the prosciutto and pass the soup through a food mill using the disc with the small holes, into a second casserole. Put the casserole over medium heat. Taste the soup for salt and pepper and cook, covered, for 10 minutes, stirring occasionally with a wooden spoon. Serve hot with a basil leaf floating on top of each serving.