MI Coop Kitchen

Butternut Squash and Ricotta Tart

Recipe by
Cherryland Electric Cooperative  
75 minutes
Prep: 15 minutes | Cook: 60 minutes | Servings: Serves 12


  • 1 butternut squash, peeled, seeded and grated
  • 1 1/2 cups milk
  • 1/4 cup sugar
  • 15 ounces ricotta cheese
  • 2 eggs, slightly beaten
  • 1/8 teaspoon nutmeg
  • 1/4 cup grated Parmesan cheese
  • mint leaves, optional
  • salt, to taste
  • 1/4 cup dry breadcrumbs
  • 3 tablespoons butter, divided


  1. Preheat oven to 350 F.
  2. Mix butternut squash with milk and sugar in a medium pan. Simmer for 20-30 minutes. Cool.
  3. Squeeze liquid out of squash mixture by placing mixture in a towel and twisting the towel.
  4. Mix ricotta cheese and squash mixture in a bowl. Add eggs and nutmeg. Add a few torn mint leaves (optional). Salt to taste.
  5. Grease spring form pan and coat with breadcrumbs.
  6. Place squash mixture in spring form pan and place on a cook sheet to catch any spills.
  7. Sprinkle top with breadcrumbs and cut up butter into small pieces and place on top.
  8. Bake 30-40 minutes. You may want to cover it with foil part way through to prevent it from getting too brown.
  9. Serve hot or room temperature.

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