Butternut Squash Crostata With Ricotta

Why You’ll Love This Recipe

This crostata is easy to assemble yet feels elegant and impressive. The natural sweetness of roasted butternut squash pairs beautifully with the creamy, slightly tangy ricotta, while the crisp pastry adds a delightful crunch. It’s a vegetarian-friendly dish that works well as a main course, appetizer, or side—and you don’t need any special equipment to make it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Butternut squash (peeled and sliced or cubed)
• Olive oil
• Salt and black pepper
• Fresh thyme or rosemary
• Ricotta cheese
• Garlic (minced)
• Parmesan cheese (optional)
• Lemon zest (optional)
• All-purpose flour (for dusting)
• Pie dough or puff pastry (store-bought or homemade)
• Egg (for egg wash)
• Honey or maple syrup (optional for drizzling)

Directions

1. Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roast the Squash: Toss butternut squash with olive oil, salt, pepper, and fresh herbs. Spread on the baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized. Let cool slightly.
3. Prepare Ricotta Mixture: In a bowl, mix ricotta with garlic, salt, pepper, and Parmesan cheese if using. Add lemon zest for brightness if desired.
4. Roll Out the Dough: On a floured surface, roll out pie dough or puff pastry into a rough 12-inch circle. Transfer to a parchment-lined baking sheet.
5. Assemble the Crostata: Spread the ricotta mixture in the center of the dough, leaving a 2-inch border. Arrange the roasted squash on top of the ricotta.
6. Fold the Edges: Gently fold the edges of the dough over the filling, pleating as needed to form a rustic border.
7. Egg Wash: Brush the crust with beaten egg for a golden finish.
8. Bake: Bake for 30–35 minutes, or until the crust is golden and crisp.
9. Serve: Drizzle with honey or maple syrup if desired. Slice and serve warm or at room temperature.

Servings and timing

This recipe serves 4–6.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

• Add Greens: Add a handful of sautéed spinach or kale to the ricotta mixture for added nutrition.
• Cheese Swap: Use goat cheese or feta instead of ricotta for a tangier flavor.
• Nut Topping: Sprinkle toasted walnuts or pecans on top before serving for crunch.
• Sweet Twist: Omit garlic and herbs, and add cinnamon, nutmeg, and a light sugar glaze for a dessert version.
• Mini Crostatas: Make individual-sized portions for an appetizer platter or picnic.

Storage/Reheating

Store leftover crostata in an airtight container in the refrigerator for up to 3 days.

To reheat, warm in a 350°F (175°C) oven for 10–15 minutes to restore the crispness of the crust. Avoid microwaving, which can make the pastry soggy.

FAQs

Can I make this crostata ahead of time?

Yes, you can roast the squash and prepare the ricotta filling in advance. Assemble and bake the crostata just before serving for best results.

Can I use store-bought pie crust?

Absolutely. Store-bought pie dough or puff pastry works perfectly and saves time.

Do I need to peel the butternut squash?

Yes, for this recipe it’s best to peel the squash so the texture is tender and the appearance is clean.

Can I freeze the crostata?

It’s best enjoyed fresh, but you can freeze it after baking. Wrap tightly, freeze, and reheat in the oven.

Is this dish vegetarian?

Yes, as long as you use vegetarian-friendly Parmesan or skip it altogether.

Can I use other types of squash?

Yes, delicata, acorn, or kabocha squash can be used—just adjust roasting time based on the variety.

What’s the difference between a crostata and a galette?

They’re the same rustic-style tart; “crostata” is the Italian term, while “galette” is French.

What should I serve with this?

A green salad with vinaigrette or a warm bowl of soup makes a great pairing.

How do I prevent a soggy crust?

Make sure the squash is roasted (not watery) and cooled before assembly. Keep the ricotta layer thin and the crust well-chilled before baking.

Can I make this gluten-free?

Yes, use a gluten-free pie crust and confirm all other ingredients are gluten-free.

Conclusion

Butternut Squash Crostata with Ricotta is a beautifully rustic dish that captures the essence of fall in every bite. With its creamy cheese base, caramelized squash topping, and flaky crust, it’s a comforting and elegant addition to any autumn table. Whether you’re hosting guests or simply treating yourself, this crostata is as satisfying to eat as it is stunning to serve.

Butternut Squash Crostata With Ricotta

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Butternut Squash Crostata with Ricotta is a rustic, free-form tart filled with roasted butternut squash, creamy ricotta, herbs, and a flaky golden crust. Perfect for fall dinners, brunches, or holiday gatherings, it’s an elegant yet easy vegetarian dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4–6 servings
• Category: Main Course, Appetizer
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 1 small butternut squash, peeled and cubed or thinly sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp fresh thyme or rosemary, chopped
• 1 cup ricotta cheese
• 1 clove garlic, minced
• 1/4 cup grated Parmesan cheese (optional)
• 1 tsp lemon zest (optional)
• 1 sheet pie dough or puff pastry (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 tbsp honey or maple syrup (optional, for drizzling)
• All-purpose flour (for dusting)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss butternut squash with 1 tbsp olive oil, salt, pepper, and herbs. Spread on the baking sheet and roast for 20–25 minutes until tender. Let cool slightly.
3. In a bowl, mix ricotta with garlic, Parmesan (if using), lemon zest, salt, and pepper.
4. On a floured surface, roll out pie dough or puff pastry into a 12-inch circle. Transfer to the lined baking sheet.
5. Spread the ricotta mixture in the center of the dough, leaving a 2-inch border.
6. Arrange roasted squash over the ricotta.
7. Fold edges of the dough over the filling, pleating as needed to form a rustic border.
8. Brush crust with beaten egg.
9. Bake for 30–35 minutes, until the crust is golden and crisp.
10. Optional: Drizzle with honey or maple syrup. Let cool slightly and serve warm or at room temperature.

Notes

• Make sure squash is roasted and slightly cooled before assembling to avoid a soggy crust.
• Lemon zest adds brightness—skip if you prefer a richer flavor.
• Chill assembled crostata for 10–15 minutes before baking for an extra flaky crust.
• Serve with a green salad or light soup for a complete meal.
• Store leftovers in the fridge and reheat in the oven to maintain crust texture.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 4g
• Sodium: 370mg
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 55mg