- 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
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.
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