Squash Crostata
This savory crostata is filled with roasted delicata squash, onions, and ricotta. A lovely combination of fall colors, and perfect centerpiece on your Thanksgiving table!
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Pulse the flour, salt and butter in a food processor until the butter becomes the size of peas. Drizzle 1/4 cup cold water until the dough just comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  2. Preheat the oven to 425 degrees. Slice the delicata squash into about 1/4 inch thick rings and scoop out the seeds. Thinly slice the red onions.
  3. Roll the dough out into a circle (roughly, doesn’t have to be perfect) and transfer onto a parchment lined baking sheet. Brush a thin layer of extra virgin olive oil over the top and spread the ricotta over. Sprinkle a couple pinches of salt and pepper over the ricotta. Layer the red onions and then squash over the crostata. Brush more olive oil over the veggies to coat. Sprinkle with a little more salt and pepper and leaves from a couple sprigs of thyme.
  4. Fold the edges of the crostata over about an inch and brush the edges with olive oil. Bake for about 30-40 minutes until the pastry is golden brown and the veggies are roasted.