I brought this to my Aunts house for Thanksgiving. This is from an old magazine that I took out from the library last month. It was so gorgeous when I pulled it out of the oven- I still get such a thrill from making puff pastry. What’s great about this is that you serve it warm or at room temperature, so it’s perfect for bringing over to someones house. It was really tasty too! I am definitely making this one again and again….
1 small butternut squash, peeled,seeded and cut into 1/4 inch slices
3 cups ricotta cheese
1 tsp sage
1 medium onion, chopped
2 Tbsp olive oil
2 packages frozen spinach, thawed and squeezed dry
2 garlic cloves, minced
1/4 tsp freshly ground nutmeg
1 pkg frozen puff pastry, thawed ( I made my own– it’s easy and tastes better)
egg wash: 1 egg lightly beaten with 1 tsp. water
Bake squash slices on a baking tray, lightly coated with PAM, for 15 minutes or until tender, at 400 F degrees.
Combine 2 eggs, cheese and sage. Saute the onion in oil until tender. Stir in spinach, garlic, nutmeg. Cook another 2 minutes; set aside
Roll pastry sheet into a 14 inch square. Press onto the bottom and up the sides of a greased 9 in springform pan, allowing the excess pastry to drape over the sides. Brush with some of the egg wash. Layer with half of the squash,cheese,and spinach. Repeat layers. Roll out the remaining pastry into a 10 inch square; place over filling.To trim the edges- fold the bottom pastry over the top pastry and press the edges to seal. Reroll any trimmings and cut out small patterns,if desired, and place onto Torte.
Brush with egg wash. This ensures a beautiful color on the outside.
Bake at 400 F degrees for 40-45 minutes or until golden brown. Remove to wire rack to cool 45 minutes. Serve warm or at room temp.