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Harvest Torte
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Prep Time:
25 minutes
Total Time:
1 hour 40 minutes
Fall-inspired pasta dish with ham - a heavenly combination of favorite flavors!
Ingredients:
  • 1/2 butternut squash (2 1/2 lb), peeled and cut into 1-inch pieces (4 cups)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 cloves garlic
  • 1 cup water
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1/2 cup milk
  • 1 package (12 oz) angel hair (capellini) pasta
  • 2 cups diced cooked ham (12 oz)
  • 1 1/2 cups shredded fresh mozzarella cheese (6 oz)
  • 3/4 cup dried cranberries
  • 1/2 cup sliced green onions (5 medium)
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 2 eggs, slightly beaten
Instructions:
  • Combine all sauce ingredients, except milk, in a 3-quart saucepan and bring to a boil. Simmer covered for about 20 minutes until the squash is tender. Transfer the cooked squash and liquid to a blender, add milk, and blend on medium speed until smooth.
  • Preheat the oven to 375°F. Grease and flour a 10-inch springform pan. Cook the pasta according to package instructions, then return it to the saucepan. Mix in the remaining torte ingredients and sauce until well combined. Spoon the mixture into the pan and cover it with foil.
  • Bake covered for 45 to 50 minutes until hot. Then, uncover and let cool in the pan on a rack for 10 minutes before removing the side of the pan and cutting into wedges.

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