3 Kitchen Tools NY Times' Melissa Clark Can't Cook or Bake Witho…
3 Things You Should Add to Your Medicine Cabinet, According To a…
A Style Expert on Why the Nap Dress Is So Popular
Rach's Porterhouse Steak for John + Chef Scott Conant's Cast-Iro…
Summer-Ready Raw Zucchini Salad + Best Seasonal Produce Buys
Our Shortcuts Show: Chef Kelly Senyei Shares Ultimate Baking Sho…
Chef Curtis Stone Makes Grilled Fish Tacos + Rach's Veal Francese
Viewer Goes Meat-Free for a Week + Carrot and Butternut Squash C…
Ingredients
1 ounce butter, plus extra for greasing
2 large eggs
4 tablespoons single cream
2/3 cup ricotta
1 cup freshly grated Parmesan cheese
1 tablespoon fresh sage, finely chopped
8 sheets of filo pastry
1/2 medium butternut squash
1/2 cup pecans, roughly chopped
2 tablespoons honey
Sea salt and freshly ground black pepper
Yield
Serves: 4
Preparation
Preheat the oven to 375°F. Lightly butter a 10-inch tart tin and set aside.
Whisk the eggs in a medium-sized bowl. Then whisk in the ricotta, parmesan cheese, chopped sage, salt and pepper, and set aside.
Melt the butter. Lay one sheet of filo in the prepared tart tin. Brush the filo with the melted butter. Repeat with 7 more sheets of filo.
Peel and slice the butternut squash into thin half slices and place half on the base of the tin. Pour the cheese filling on top of the butternut squash, and arrange the rest of the sliced butternut over the filling.
Sprinkle the chopped pecans on top then drizzle the honey over the pecans.
Brush the top of the filo rim with butter, and bake in the oven for about 40 minutes or until the edges are golden brown and the filling has set.
Rach’s “Fork and Knife” Steak Sauce Burgers are a Must-Try!
Rachael shares the loaded cheeseburgers, topped with lightly caramelized onions + sauteed mushrooms, that her mom made for her when she was a little girl.
In her Pasta all'Antipasti, Rach tosses salami, ham, cheese + charred greens with short pasta for a colorful, fun and easy twist on traditional antipasto.