Makes 12 servings
1 small butternut squash (1 -1/2 pounds ) peeled , seeded and cut into 1/4-inch slices
3 cups ricotta cheese
1 cup graded Romano cheese
1 teaspoon rubbed sage
1 teaspoon water
1 small onion , chopped
2 tablespoons olive oil
2 packages (10 ounces each) frozen chopped spinach , thawed and squeeze dry
2 garlic cloves , minced
1/4 teaspoon ground nutmeg
1 package (17.3 ounces) frozen puff pastry , thawed
1. Place squash slices on baking sheet coated with cooking spray . Lightly spritz with cooking spray . Bake at 400* for 15 minutes or until tender .
2 . Meanwhile , in a bowl , combine two eggs , cheese and sage in a small bowl , whisk the water and remaining egg ; set aside .
3 . In a large skillet , saute onion in oil until tender . Stir in spinach , garlic and nutmeg . Cook and stir for 2 minutes ; set aside .
4 . Unfold one pastry sheet onto a lightly floured surface . Roll out into a 14-inch square . Press onto bottom and up the sides of a greased 9-inch spring-form pan , allowing the excess pastry to drape over the edges . Brush with reserved egg mixture .
5 . Layer with half of the squash , cheese mixture and spinach . Repeat layers . Roll out the remaining pastry into a 10-inch square , place over filling . Trim edges ; fold the bottom pastry over the top and press edges to seal . Reroll pastry trimmings . Cut out with a small leaf cookie cutter , place on torte . Brush with egg mixture .
6 . Place pan on baking sheet . Bake at 400* for 40 to 45 minutes . Serve warm or at room temperature . Refrigerate leftovers .
The wonderful flavor and lovely look of this cheese and vegetable pie is worth the bit of extra effort it takes to prepare it . The butternut squash adds a subtle sweetness that's irresistible .