Tag Archives: ricotta

Acorn Squash Ricotta Tart

Simply Savory are two words to describe this tart made with Acorn Squash, Caramelized Onions and Ricotta Cheese.

Winter Squash Tart

It is the season for winter squash and there are so many different ways to prepare them.  This rustic tart is perfect for fall!  Wouldn’t it even make an impressive side dish on the table for Thanksgiving dinner?

The tasty, crumbly crust was easy to make and only used a handful of ingredients.  Using a food processor, the dough came together and was in my fridge within a couple of minutes – tops!

In the past, I have been turned off from buying winter squash because they can be difficult to handle, peel and cut when raw.  Today, I softened the squash by piercing it 4- 5 times, then placing it in the microwave for about 7 minutes.  The outside of the squash was slightly softened , which made it much easier to cut in half lengthwise.  Once it was halved, the seeds and strings were removed.  The squash could be sliced further and the skin removed.

Crust:
1 2/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup olive oil
1/4 cup water

Place the flour, salt and baking powder in a food processor and pulse 2 times to mix the ingredients.  While the processor is running, drizzle the olive oil and water into the flour mixture.  The dough will start to form a crumble.  Remove and knead the dough together.  Form a disk and wrap it in parchment or wax paper.  Place in the refrigerator for at least 30 minutes.

Tart Filling:
1 acorn squash (or any winter squash)
1  red onion; thinly sliced
2 tablespoons olive oil
1/2 cup ricotta cheese
1/2 lemon squeezed
1/4 cup shredded cheddar cheese
fresh thyme, salt & pepper to taste

Preheat the oven to 450°.  Cut squash into large diced pieces.  In a large mixing bowl, toss the squash with 1 tablespoon of olive oil.  Place on a baking sheet in one layer.  Toss the sliced onion in the remaining olive oil and place next to the squash.  Salt and pepper the squash and onions.  Bake for 25 minutes.

While waiting, combine the ricotta cheese, lemon and thyme in a small bowl.

Remove the dough from the refrigerator and press into a round 9″ tart pan.  Spread the ricotta mixture over the dough.  Once the squash and onions have been caramelized, remove from the oven, reduce the heat to 400°.  Place the squash and onion on top of the ricotta mixture.  Sprinkle with the cheddar cheese.

Bake in a 400° for 40 minutes until golden brown.

Rustic Squash and Carmelized Onion Tart

Muffin-size Spinach Lasagna

See, I really have been addicted to my muffin tin lately for two reasons!  It makes dinner fun-sized for my youngsters.  For me, I personally love it because it definitely helps with portion control, especially when it comes to a favorite food like lasagna.  I was excited that I got a new vegetable into my kid’s meal without a revolt or even whining.  This recipe turned out to be a real hit and it didn’t take long to make:  10 minutes to boil noodles, 20 minutes to bake, plus assembly time.  The great thing is that it could be easily altered by adding cooked meat or different veggies to change things up.

Muffin Tin Spinach Lasagna

Muffin-size Spinach Lasagna

Make 12 medium muffin size portions

12 whole wheat lasagna noodles

2 C pasta sauce

15 oz container ricotta cheese

1 package frozen chopped spinach, thawed and drained

1 C shredded mozzarella cheese

Shorten the noodles, by breaking off a quarter of the uncooked lasagna noodles and boil according to the package.  While the noodles are cooking, prepare the muffin tin by placing a tablespoonful of pasta sauce in each cup.  Mix the ricotta cheese with the spinach in a small bowl.  Drain the noodles and lay flat to separate so they don’t stick together.

To assemble, take one noodle and slice it lengthwise, down the center into two strips.  Take one strip and place in the cup letting the noodle overhang, take a small spoonful of ricotta and spinach mixture and place in the noodle.  Take the other noodle strip and lay it criss-cross in the other direction, then place another small spoonful of mixture on top.  Fold the flaps of the noodle one by one placing a small amount of ricotta and spinach mixture to hold it in place.  Continue to fill the remaining cups.

Spoon another tablespoonful of pasta sauce on top and sprinkle a little mozzarella cheese on top.

Imagine doubling the recipe and freezing in a muffin tin?  Once solid, pop out and place in a freezer safe container.

Bake in a 350° oven for 20 minutes until golden brown and bubbling.

Have you tried muffin-size lasagna?