Butternut Squash Crostata With Ricotta

Why You’ll Love This Recipe

You’ll love how simple yet impressive this crostata is. It delivers gourmet flavors with minimal effort—no fancy equipment or pie tins required. The roasted butternut squash adds warmth and depth, while ricotta brings a creamy, delicate touch. Whether served as a main course or appetizer, this dish is sure to impress.

Ingredients

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

• Butternut squash, peeled and sliced
• Olive oil
• Salt and black pepper
• Fresh thyme or rosemary
• Ricotta cheese
• Parmesan cheese, grated
• Garlic, minced
• Honey or maple syrup (optional, for a hint of sweetness)
• All-purpose flour
• Unsalted butter, chilled and cubed
• Ice water
• Egg (for egg wash)

Directions

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash slices with olive oil, salt, pepper, and thyme. Roast on a baking sheet for 20–25 minutes until tender and lightly caramelized.
3. In a mixing bowl, combine ricotta, Parmesan, garlic, and a drizzle of honey or maple syrup if using. Season with salt and pepper to taste.
4. Prepare the dough: In a food processor, pulse the flour, salt, and butter until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until the dough just comes together.
5. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
6. Roll out the dough on a lightly floured surface into a rough 12-inch circle. Transfer it to a parchment-lined baking sheet.
7. Spread the ricotta mixture evenly in the center, leaving about a 2-inch border. Arrange roasted squash slices over the ricotta filling.
8. Fold the edges of the dough up and over the filling, pleating as needed. Brush the crust with egg wash.
9. Bake for 35–40 minutes, or until the crust is golden brown.
10. Let cool slightly before slicing and serving warm or at room temperature.

Servings and timing

Serves: 6
Prep time: 25 minutes
Cook time: 40 minutes
Total time: 1 hour 5 minutes

Variations

• Add caramelized onions or sautéed spinach for more depth of flavor.
• Sprinkle crumbled goat cheese or feta on top for a tangy contrast.
• Substitute sweet potato for butternut squash for a slightly different twist.
• Add a touch of nutmeg or sage to enhance the fall flavor profile.
• Use store-bought pie dough or puff pastry for a faster version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices in a 350°F (175°C) oven for 10–12 minutes or until crisp. Avoid microwaving, as it can make the crust soggy. The crostata can also be served cold or at room temperature.

FAQs

Can I use store-bought pastry dough?

Yes, store-bought pie crust or puff pastry works perfectly and saves time.

Can I make the dough ahead of time?

Absolutely. The dough can be made up to 2 days ahead and stored in the refrigerator.

What kind of ricotta should I use?

Whole milk ricotta gives the best creamy texture, but part-skim works as well.

Can I make this recipe gluten-free?

Yes, substitute a gluten-free flour blend for the all-purpose flour.

How do I keep the crust from getting soggy?

Spread a thin layer of ricotta before adding the squash and bake until the crust is crisp and golden.

Can I freeze the crostata?

Yes, bake it fully, cool it, then freeze. Reheat in the oven until warmed through.

What other herbs work well in this recipe?

Sage, rosemary, or thyme all complement the sweetness of the squash beautifully.

Can I make it sweet instead of savory?

Yes—skip the garlic and herbs, and drizzle the squash with honey and cinnamon before baking.

What should I serve with this crostata?

It pairs well with a light green salad, roasted vegetables, or a cup of soup.

How do I know when it’s done baking?

The crust should be golden brown and firm, and the filling should look set and slightly bubbling around the edges.

Conclusion

This Butternut Squash Crostata with Ricotta is a perfect blend of rustic charm and elegant flavor. With its flaky crust, creamy filling, and caramelized squash topping, it’s an autumn-inspired dish that’s as beautiful as it is delicious. Serve it at brunch, lunch, or dinner for a show-stopping centerpiece that celebrates the season.

Butternut Squash Crostata With Ricotta

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A rustic, savory tart featuring creamy ricotta, caramelized butternut squash, and a buttery homemade crust. Perfect for fall gatherings, brunches, or cozy dinners.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

• 2 cups butternut squash, peeled and sliced
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp fresh thyme or rosemary
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tsp honey or maple syrup (optional)
• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 3–4 tbsp ice water
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Toss butternut squash slices with olive oil, salt, pepper, and thyme. Roast for 20–25 minutes until tender and caramelized.
3. In a bowl, mix ricotta, Parmesan, garlic, and honey or maple syrup (if using). Season with salt and pepper.
4. In a food processor, pulse flour, salt, and butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together.
5. Form dough into a disc, wrap in plastic, and chill for 30 minutes.
6. Roll dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
7. Spread ricotta mixture in the center, leaving a 2-inch border. Arrange roasted squash over the ricotta.
8. Fold dough edges over filling, pleating as needed. Brush crust with egg wash.
9. Bake for 35–40 minutes until crust is golden and filling is set.
10. Cool slightly before slicing. Serve warm or at room temperature.

Notes

• Store leftovers in the refrigerator for up to 3 days.
• Reheat in a 350°F oven for 10–12 minutes to restore crispness.
• Use store-bought pie crust or puff pastry for convenience.
• Add caramelized onions, spinach, or goat cheese for extra flavor.
• Make the dough ahead and refrigerate for up to 2 days.

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 4g
• Sodium: 310mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 65mg