Harvest Torte

 

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

• 1 In 3-quart saucepan, mix all sauce ingredients except milk. Heat to boiling; reduce heat to low. 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.
• 2 Heat oven to 375°F. Grease and flour 10-inch springform pan. Cook and drain pasta as directed on package. Return pasta to saucepan. Add remaining torte ingredients and sauce; stir to mix. Spoon into pan. Cover with foil.
• 3 Bake covered 45 to 50 minutes or until hot. Uncover; cool in pan on cooling rack 10 minutes; remove side of pan. Cut into wedges.