Harvest Torte

Harvest Torte

Imagine all of your favorite fall foods combined in one dish, and you have this heavenly pasta- and ham-based entrée. Yum!

Prep Time

25

Minutes

Total Time

1:40

Hr:Mins

Makes

8

servings

Butternut Squash Sauce
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
Torte
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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Purchasing
Select butternut squash that have hard, tough rinds and are heavy for their size.
Substitution
You can use almost any winter squash instead of the butternut. Try buttercup, acorn, kabocha or Hubbard for variety.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 100 ),
  • Total Fat 11 g
    • (Saturated Fat 5 g,),
  • Cholesterol 90 mg;
  • Sodium 800 mg;
  • Total Carbohydrate 59 g
    • (Dietary Fiber 4 g,
  • Protein 23 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 3 Vegetable;
    • 1 High-Fat Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.