Butternut Squash, Pecan and Ricotta Cheese Tart
Meet The Chef Whose Nonprofit Provides Healthy Meals + Human Con…
How To Make a Cucumber Margarita | John Cusimano
See Rachael's Dog Bella Boo Blue's Adorable First Trip to NYC's …
How To Make Shrimp Nachos with Green Tomato or Raw Tomatillo Ver…
75-Year-Old Hot Dog Stand In L.A. Goes Viral On TikTok After Bec…
How To Make No-Bake Chocolate Cream Pie | Duff Goldman
How To Make Waterfall Cake | Cake Boss Buddy Valastro
How To Make Cacio e Pepe With Homemade Cavatelli | Top Chef Joe …
How To Make Cedar Braised Bison | Chef Sean Sherman | The Sioux …
How To Make Pasta alla Norma | Roasted Eggplant Pasta | Rachael…
Two Steps Home HGTV Couple Gives Backyard Tour With Vertical Gar…
How To Make Challah Panzanella | Jake Cohen
Tommy DiDario Styles Man Who Went Viral Offering To Do Odd Jobs …
How To DIY Sun Protection For Hair | Celebrity Hairstylist Ted G…
How To Do a Twist Braid | Summer Hair Trends | Celebrity Hairsty…
How To Make Quick Beef or Chicken Curry with Ginger and Leeks | …
Rachael + John Get Emotional Sharing Figurine Of "Angel Isaboo" …
Fear The Walking Dead Actress Jenna Elfman On Why She Thinks The…
Dharma & Greg Star Jenna Elfman Reminisces On The Show 20 Years …
This Incredible 15-Year-Old Baker Is Fighting Child Food Insecur…
Ingredients
- 1 ounce butter, plus extra for greasing
- 2 large eggs
- 4 tablespoons single cream
- 2/3 cup ricotta
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh sage, finely chopped
- 8 sheets of filo pastry
- 1/2 medium butternut squash
- 1/2 cup pecans, roughly chopped
- 2 tablespoons honey
- Sea salt and freshly ground black pepper
Yield
Serves: 4
Preparation
Preheat the oven to 375°F. Lightly butter a 10-inch tart tin and set aside.
Whisk the eggs in a medium-sized bowl. Then whisk in the ricotta, parmesan cheese, chopped sage, salt and pepper, and set aside.
Melt the butter. Lay one sheet of filo in the prepared tart tin. Brush the filo with the melted butter. Repeat with 7 more sheets of filo.
Peel and slice the butternut squash into thin half slices and place half on the base of the tin. Pour the cheese filling on top of the butternut squash, and arrange the rest of the sliced butternut over the filling.
Sprinkle the chopped pecans on top then drizzle the honey over the pecans.
Brush the top of the filo rim with butter, and bake in the oven for about 40 minutes or until the edges are golden brown and the filling has set.
More:
Clodagh McKenna’s Pork Loin Filled with Butternut Squash, Hazelnuts and Sage on Whole Shallots
Roast Squash and Chicken Thighs
4 Times Squash is the Star of your Thanksgiving Table
Want More?
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show
