Print

Butternut Squash Crostata With Ricotta

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

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)

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

Find it online: https://thefamilycooking.com/butternut-squash-crostata-with-ricotta-2/