The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it. The butternut squash adds a subtle sweetness that's irresistible. Slices make a great appetizer, or serve it with soup or salad as a light meal.
What You Need:
(Makes: 12 servings)
1 small butternut squash (1 & 1/2 pounds), peeled, seeded and cut into 1/4-inch slices
3 cups of ricotta cheese
1 cup of grated Romano cheese
1 teaspoon of sage
1 teaspoon of water
1 small onion, chopped
2 tablespoons of olive oil
2 packages (10 ounces each) of frozen chopped spinach, thawed and squeezed dry
2 garlic cloves, minced
1/4 teaspoon of ground nutmeg
1 package (17.3 ounces) of frozen puff pastry, thawed
What to Do:
STEP 1) Place squash slices on baking sheet coated with cooking spray. Lightly spritz with cooking spray. Bake at 400 degrees for 15 minutes or until tender.
STEP 2) Meanwhile, in a bowl, combine two eggs, cheeses and sage. In a small bowl, whisk the water and remaining egg; set aside.
STEP 3) In a large skillet, sauté onion in oil until tender. Stir in the spinach, garlic and nutmeg. Cook and stir for 2 minutes; set aside.
STEP 4) Unfold one pastry sheet onto a lightly floured surface. Roll out into a 14 inch square. Press onto the bottom and up the sides of a greased 9 inch springform pan, allowing the excess pastry to drape over the edges. Brush with reserved egg mixture.
STEP 5) Layer the pastry with half of the squash, cheese mixture and spinach. Repeat layers. Roll out the remaining pastry into a 10 inch square; place over filling. Trim edges; fold the bottom pastry over the top and press edges to seal. Reroll pastry trimmings. Cut out with a small leaf cookie cutter; place on torte. Brush pastry with egg mixture.
STEP 6) Place the pan on baking sheet. Bake at 400 degrees for 40 to 45 minutes or until golden brown. Remove to wire rack to cool for 45 minutes. Serve warm or at room temperature. Refrigerate leftovers.
STEP 7) Happy Autumn & Enjoy!