Serves 12:
Tarts: 500 g cleaned squash, 250 g heavy cream, 5 eggs, 100 g grated parmesan cheese, 1 slice  fresh "pancetta" (unsmoked bacon), glass of white wine, breadcrumbs, butter, salt, pepper.
Parmesan cream sauce: 200 g grated parmesan cheese, 200 g heavy cream, milk.
To prepare: Cube the squash and cook adding the glass of white wine. Salt and when cooked, pass through a food mill. Let cool, then add the eggs, cream and parmesan cheese, mixing until well blended. Salt and add the diced pancetta. Place the mixture in aluminum baking cups buttered and lined with breadcrumbs. Bake in a pre-heated 180°C oven for 35-40 minutes.
Serve with the parmesan cheese cream sauce prepared by slowly blending the cream and parmesan cheese over low heat until the cheese melts. Thin with milk to obtain a fluid cream sauce.
Recommended wine:
Pinot Bianco Doc Lison-Pramaggiore
Lison Classico Docg Lison