Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Flour, for dusting
  • One 9-inch store-bought rolled pie crust, such as Pillsbury
  • 1/4 cup heavy cream 
  • 6 ounces butternut squash, peeled, halved and thinly sliced crosswise 1/8-inch thick
  • 3 tablespoons chopped mixed fresh herbs, such as thyme, rosemary and sage
  • 2 tablespoons extra-virgin olive oil 
  • 2 teaspoons kosher salt 
  • 2 tablespoons unsalted butter 
  • 4 ounces cremini mushrooms, stems removed and thinly sliced 
  • 3 ounces oyster mushrooms, stems removed, and torn or thinly sliced 
  • 3 cloves garlic, minced 
  • Pinch freshly ground black pepper
  • 1/2 cup full-fat ricotta 
  • 1 lemon, zested 
  • 2 tablespoons grated Parmesan
  • 2 tablespoons shaved Parmesan 

Directions

Special equipment: a 9-inch tart pan with removable bottom

Preheat the oven to 425 degrees F.

Dust a clean work surface with flour. Unroll the pie dough and roll it out just enough to square the rounded edge and make sure it fits a 9-inch tart pan. Lay the dough in the pan, folding any excess dough over itself to create a thick crust. Use a pastry brush to coat the dough with the heavy cream, and then use a fork to dock the bottom all over. Place the tart pan on a baking sheet and blind bake on the center rack of the oven until golden, 10 minutes. Set aside to cool.

In a large mixing bowl, add the butternut squash, 1 tablespoon of the mixed herbs, 1 tablespoon of the olive oil and 1 teaspoon of the salt. Toss together and set aside.

In a large skillet set over medium-high heat, add the butter and the remaining 1 tablespoon olive oil. Add the cremini mushrooms, oyster mushrooms, garlic, 1 tablespoon of the mixed herbs, the remaining 1 teaspoon salt and the pepper. Saute until golden brown, 8 to 10 minutes. Cool the mushrooms slightly and then add the ricotta and lemon zest. Stir together and set aside to cool completely.

Using a rubber spatula or a spoon, evenly spread the mushroom-ricotta mixture in the tart shell. Lay the butternut squash over the top in an overlapping, shingle pattern. Bake until golden brown and the butternut squash is  cooked through, 30 minutes.

Garnish with the remaining 1 tablespoon mixed herbs and the grated and shaved Parmesan to serve.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Butternut Squash Soup with Chipotle Cream

Recipe courtesy of Marcela Valladolid

Butternut Squash Soup

Recipe courtesy of Sarah Sharratt

Butternut Squash Risotto

Recipe courtesy of Il Fiorentino

Butternut Squash Mac and Cheese

Recipe courtesy of Dan Pashman|Laurie March

Curried Butternut Squash Soup

Recipe courtesy of Ellie Krieger

Roasted Butternut Squash Risotto

Recipe courtesy of Tiffani Thiessen

Butternut Squash Cornbread Stuffing

Recipe courtesy of Cooking Channel

Butternut Squash and Apple Soup

Recipe courtesy of Michael Chiarello

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Cheap Eats

12pm | 11c

Cheap Eats

12:30pm | 11:30c

Cheap Eats

1pm | 12c

Cheap Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c
On Tonight
On Tonight

Good Eats

8pm | 7c

Good Eats: Reloaded

8:30pm | 7:30c

Good Eats

9:30pm | 8:30c

Good Eats

10pm | 9c

Good Eats: Reloaded

10:30pm | 9:30c
11pm | 10c

Good Eats

11:30pm | 10:30c

Good Eats

12am | 11c

Good Eats: Reloaded

12:30am | 11:30c

Good Eats

1:30am | 12:30c

Good Eats

2am | 1c

Good Eats: Reloaded

2:30am | 1:30c
3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here