INGREDIENTS
Dough for a 9" pie chilled and ready to roll out
1/2 of a butternut squash (the neck of the squash)
1/2 of a small onion, thinly sliced
1 cup mascarpone cheese
1 beaten egg
3 tbsp crumbled goat cheese
salt to taste
6 thin slices prosciutto
Topping:
2 tbsp Toasted pistachios, chopped
2 tbsp finely grated Pecorino cheese (or Parmesan)
about 2 teaspoons honey (estimate this so it doesn’t get stuck in a measuring spoon)
1 egg beaten with 1 tsp water
Salt and Pepper to finish
DIRECTIONS
Preheat the oven to 375°F.
Line a sheet pan with parchment
1. Peel your butternut squash and cut off the top piece (necK) from the bottom round part with the seeds. Set the bottom piece aside for another use. Using a peeler or mandolin to slice the top piece of squash into very thin slices, like ribbons. Toss the ribbons in olive oil to coat and season with salt and pepper. Place on the sheet pan and roast for about 10 minutes to partially cook. Remove and set aside.
2. Toss the sliced onion to lightly oil to coat and sprinkle with salt. Place in the oven and cook about 10 minutes until they are golden. Remove and set aside.
3. Roll out the dough in a 12" circle. Place a new piece of parchment on the sheet pan then place the dough on the paper.
4. Mix together the mascarpone cheese, beaten egg, crumbled goat cheese and salt to taste.
5. Begin to fill the crostata leaving a 2" boarder free of any filling. Spread the cheese filling over the bottom leaving the 2" boarder. Cover the cheese with butternut squash ribbons, tear the prosciutto in strips about 1" (don't be overly concerned about size) and place over the squash. Top with the onions.
6. Fold in the edges of the pastry pleating to make it fit. Brush all edges with the beat egg and sprinkle with salt and pepper. Chill for about 20 minutes, then place in the oven to bake for 30-40 minutes until the crust is deep golden.
7. While the crostata is baking, in a small bowl mix the Pecorino, chopped pistachios, and honey. When the crostata is finished baking, sprinkle over the top. Serve warm.
