Squash Spinach And Sage Tart Recipes

BUTTERNUT SQUASH-SPINACH TART

Steps:

• Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine running, add the olive oil mixture and pulse until the dough clumps together, adding up to 1 more tablespoon water if needed. Turn out onto a piece of plastic wrap; press into a disk and wrap. Let sit at room temperature while you make the filling.
• Make the filling: Wrap the squash in a kitchen towel and wring out as much liquid as possible; transfer to a large bowl. Repeat with the spinach and add to the squash; stir to break up any clumps. Add the ricotta, fontina, parmesan, half-and-half, scallions, parsley, 2 eggs, the nutmeg, 1 1/2 teaspoons salt and a few grinds of pepper; mix until combined.
• Position a rack in the bottom of the oven; preheat to 375 degrees F. Brush a quarter sheet pan or 9-by-13-inch straight-sided baking pan with olive oil. Cut off one-quarter of the dough; set aside. Roll out the remaining dough into an 11-by-15-inch rectangle on a floured surface. Trim the edges with a fluted cutter or a knife and ease into the pan. Spread the filling over the dough.
• Roll out the reserved dough into a 6-by-12-inch rectangle on a floured surface. Cut lengthwise into 10 strips with the fluted cutter; arrange in a lattice pattern over the filling, trimming as needed. Fold in the overhanging edges. Beat the remaining egg with a pinch of salt and brush on the crust. Bake until the crust is golden and the filling is set, about 50 minutes. Let cool on a rack 30 minutes before cutting.

UPSIDE-DOWN BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

JANET'S SAUTEED YELLOW SQUASH AND SPINACH

Steps:

• Heat the oil and garlic over medium heat.
• Saute the squash, onion and parsley together till the squash and onion are just beginning to soften (about 8 minutes).
• Add in the spinach.
• Sprinkle in the Morton Nature Seasoning.
• Continue to cook till the spinach is wilted (about another 4 minutes).

BUTTERNUT SQUASH, SAUSAGE, SPINACH & MUSHROOM PASTA BAKE

Steps:

• Heat the oven to 200C/180 fan/gas 6. Whisk together the vinegar and half the olive oil. Put the squash in a roasting tin and toss with the dressing, the chilli and seasoning. Squeeze the sausagemeat out of the skins, roll into small meatballs (you should have about 35). Arrange around the squash and roast for 35-40 mins, turning halfway, until the squash is tender and the meatballs are caramelised.
• Meanwhile, melt the butter in a saucepan over a medium heat, until bubbling. Add the sage and allow to sizzle for a few minutes, or until crisp. Remove using a slotted spoon and set aside on a plate lined with kitchen paper. By this point, the butter should have browned. Stir in the flour and cook for a few seconds, then gradually pour in the milk, whisking continuously until you have a smooth sauce, about 7-10 mins. Add the nutmeg and some seasoning, stir in the parmesan until melted, then stir in the mustard.
• Oil a medium-sized baking dish. Cook the pasta following pack instructions until al dente, then drain and run under cold running water. Heat the remaining oil in a pan over a medium heat and fry the mushrooms with a pinch of salt for a few minutes, until softened and caramelised. Add the garlic, then the greens, stirring until the greens wilt, then add to the white sauce along with the squash, pasta and half the fried sage, adding up to 50ml milk or water if it's too thick.
• Pour into the baking dish, then add the meatballs. Scatter over the remaining sage, the reserved squash seeds, and grate over the extra parmesan. Roast for 25-30 mins, until golden and bubbling. Allow to settle for 10 mins before serving.

CARAMELISED SQUASH & SPINACH LASAGNE

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the squash and garlic into a large roasting tin or dish (you can use the same one to assemble the lasagne to save on washing-up - ours was 35 x 40cm and 5cm deep). Tear over 4-5 sage leaves, drizzle with the oil and season well, then toss to coat. Roast for 40-50 mins, moving the squash around once or twice, until soft and caramelised. Squeeze the garlic from the skins and mash with the squash, leaving a few chunky bits for texture.
• Meanwhile, make the white sauce. Melt the butter in a large saucepan, and stir in the flour to make a sandy paste. Splash a little milk into the pan, stirring continuously to prevent lumps. Keep adding more milk, a little at a time, until the paste thins to a smooth, creamy sauce and the milk has all been used. Simmer for 1 min more. Stir in the mascarpone and half the parmesan. Season well and grate in a generous amount of nutmeg.
• Tip the spinach into a colander and pour over a kettleful of boiling water to wilt (do this in batches). Once cool enough to handle, squeeze the spinach over the colander to remove the water, then season and roughly chop.
• Remove half of the crushed garlicky squash from the roasting tin and set aside on a plate. Spread the remaining squash out over the base of the tin or dish you intend to serve the lasagne in. Ladle over about a quarter of the sauce, then top with a single layer of lasagne sheets, snapping them to fill any gaps. Make an even layer of spinach on top of the pasta, and top with another quarter of the sauce, more pasta, squash, sauce, pasta and finally the remaining white sauce.
• Scatter over the remaining parmesan, the mozzarella and pine nuts. If the oven is off, heat to 200C/180C fan/gas 6 and cook the lasagne for 30 mins. Rub a little extra oil over 5 or 6 sage leaves, place them on top of the lasagne and return to the oven for another 15-20 mins until golden and bubbling. Leave to cool for 5 mins before serving.

SQUASH, SPINACH AND SAGE TART

Steps:

• Preheat oven to 200'C, gas mark 6. Place the squash, onion in oil in a roasting tin, season and toss. Bake for 10 minutes. Stir in the mushrooms, cook for 15 minutes. Stir in the sage and chilli, cook until tender (about 5 minutes). Mix in the spinach and set aside.
• Meanwhile, lightly oil a 23cm (9in) round tart tin and lightly beat the eggs and yolk. Brush a filo sheet with oil and line the tin, with overhang. Repeat with the remaining filo, overlapping to cover the tin. Brush with oil, scrunch the edges and prick the base. Bake for 7 minutes. Flatten the centre, brush with egg and cover the edges with foil, and bake for 7 minutes, until golden.
• Reduce the heat to 180'C, gas mark 4. Mix the remaining egg with the creme fraiche and cheese. Season and stir into the cooked vegetables. Spoon into the case and bake for 40-45 minutes, until set.