Harvest Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Butternut Squash Sauce
½ butternut squash (about 2 ½ lbs) peeled and cut into 1” pieces (4 cups)
1 medium onion, coarsely chopped (1/2 c)
2 cloves garlic
1 c. water
1 tbl. margarine or butter
½ tsp. salt
¼ tsp. ground Nutmeg
1/8 tsp. pepper
½ c milk
1 package 12 oz. capellini (angel hair) pasta
1 ½ c shredded mozzarella cheese ( 6 oz)
¾ c. dried cranberries
1 tbl. chopped fresh rosemary leaves (or 1 tsp. dried)
4 medium green onions, sliced (1/2 c)
2 eggs, slightly beaten
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Directions: |
Directions:Heat oven to 375. Grease spring-form pan, 10 x 3 inches, dust with flour.
Prepare Butternut Squash Sauce. Mix all ingredients except milk in 3 quart saucepan. Heat to boiling. Reduce heat. Cover and simmer about 20 minutes or until squash is tender.
Carefully spoon squash and cooking liquid into blender. Add milk, cover and blend on medium speed until smooth.
Cook and drain pasta as directed on package. Toss pasta, sauce and remaining ingredients. Spoon into prepared pan.
Cover and bake 45-50 minutes or until hot. Cool uncovered in pan on wire rack 10 minutes; remove side of pan. Cut into wedges.
8 servings. |
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