Imagine a rustic Italian-inspired dish that captures the essence of fall in every single bite. This Butternut Squash Crostata with Ricotta is not just a recipe—it's a culinary masterpiece that transforms simple ingredients into a show-stopping meal that will have your guests begging for seconds. With its golden, flaky crust, creamy ricotta base, and caramelized butternut squash, this crostata is about to become your new seasonal obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pre-made pie crust
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon nutmeg
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Peel the butternut squash, remove seeds, and cut into small 1/2-inch cubes. Toss cubed squash with olive oil, salt, and pepper in a mixing bowl.
- Spread squash cubes on a separate baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until edges are golden and squash is tender.
- In a medium bowl, mix ricotta cheese, grated Parmesan, egg, nutmeg, salt, and pepper until well combined.
- Roll out the pre-made pie crust on the prepared parchment-lined baking sheet. Spread the ricotta mixture in the center, leaving a 2-inch border around the edges.
- Arrange the roasted butternut squash cubes evenly over the ricotta mixture.
- Fold the edges of the pie crust inward, creating a rustic, free-form tart shape, pleating the dough as you go.
- Brush the exposed crust edges with a beaten egg wash for a golden finish.
- Bake in the oven for 25-30 minutes, or until the crust is golden brown and crispy.
- Remove from oven and let cool for 10 minutes. Garnish with fresh herbs like thyme or sage if desired.
- Slice and serve warm as a delightful appetizer or light main course.
Tips
- Choose a high-quality, pre-made pie crust for convenience, but ensure it's at the right temperature for easy handling.
- When roasting butternut squash, cut cubes uniformly to ensure even cooking and beautiful caramelization.
- Don't skip the egg wash on the crust—it gives that gorgeous golden-brown color and slight shine.
- Let the crostata rest for 10 minutes after baking to allow the filling to set and make slicing easier.
- For extra flavor, try adding a sprinkle of fresh thyme or sage leaves before serving.
- If you want a more intense nutmeg flavor, freshly grate it instead of using pre-ground spice.
- Serve immediately for the best texture, with the crust crisp and the filling warm and creamy.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 55mg
