Harvest Torte

By cdrier

Ingredients

• 1 medium onion, chopped
• 1 tbsp. butter
• 2 cloves garlic, minced
• 4 c. butternut squash, peeled, seeded and cubed
• 1 c. water
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 1/2 tsp. black pepper
• 1/2 c. milk
• 12 oz. angel hair pasta
• 2 c. *Drier's* ham, diced
• 1 1/2 c. mozzarella cheese, grated
• 3/4 c. dried cranberries
• 1/2 c. grated green onion
• 1 tsp. rosemary
• 2 eggs, beaten

Details

Servings 6

Preparation

Step 1

Preheat the oven to 375 degrees. Grease and flour a spring-form pan. In a saucepan, sauté onion in butter until soft. Add garlic and cook for 1 to 2 minutes. Add squash, water, salt, nutmeg and black pepper. Simmer, covered, for 20 minutes, until squash is tender. Meanwhile, cook pasta. Remove squash from heat and lightly blend in the milk. Allow to cool slightly. In a large bowl, toss pasta with sauce. Add ham, mozzarella, cranberries, onion, rosemary and eggs. Put mixture in spring-form pan and bake, uncovered, for 45 to 50 minutes.