Join me this week as we blunder through another recipe in my cookbook! There's the usual arguments between me and my chef, and confusion about the method. The result, however, speaks for itself, and is a superb addition to your Fall table...

This recipe includes caramelized butternut squash and potatoes, yummy parmesan cheese, and a hint of nutmeg. This Butternut Squash recipe is easy to whip up for Holiday parties, you don't need many ingredients and you can even use ready-made puff pastry.

If you try out this recipe, please tag me in your photos on Instagram and I will repost them! Instagram ►►   / annettejosephstyle  

Retreats at La Fortezza ►► https://annettejosephstyleworkshops.s...

►► BUTTERNUT SQUASH AND POTATO PIE
(TORTA DI ZUCCA E PATATE)

INGREDIENTS:
Serves 8

For the puff pasty- or use 1 disk store-bought puff pastry.
2 cups all-purpose flour, plus more
for work surface
1 teaspoon salt
2 ½ sticks frozen unsalted butter

For the filling:
1 pound potatoes, peeled and cut into 2-inch cubes (about 2 ½ cups)
1 teaspoon salt, divided
1¼ cups grated Parmesan cheese, divided
3 tablespoons extra virgin olive oil
1 pound butternut squash, peeled and cut into 2-inch cubes (about 2 ½ cups)
2 cloves garlic, minced
1 large egg, beaten
½ teaspoon freshly grated nutmeg
2 tablespoons unsalted butter, melted

PREPARATION:
Prepare the puff pastry up to one day ahead. Place 2 cups flour and the salt in the bowl of a standing mixer fitted with a paddle attachment. Use a vegetable grater to grate the frozen butter into the flour.

On slow speed, add ½ cup cold water until a thick dough forms; then gather the dough into a ball,
flatten it into a 4 by 5-inch rectangle, and wrap in plastic wrap.

Refrigerate for 1 hour or place it in the freezer for 20 to 30 minutes.

Unwrap the chilled dough; dust your work surface with flour and roll out the dough into a 6 by
12-inch rectangle. Fold the dough in thirds, like a letter. Turn it 90 degrees, roll out the dough to a 6 by 12-inch rectangle and fold into thirds again.

Repeat this process 2 to 4 times; then wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. Remove the puff pastry from the refrigerator about 15 minutes before using, to soften.

►►To make the filling: Place the potatoes in a pot with enough cold water to cover, bring to a simmer over medium heat, and cook for 20 minutes, or until the potatoes are soft. Drain well, and toss with ½ teaspoon salt and 1 cup Parmesan cheese. Set
aside in a large bowl. Heat the oil in a sauté pan over medium heat and sauté the squash, garlic, and remaining ½ teaspoon salt for 15 minutes, or until the squash is soft.

Preheat the oven to 350°F.

Gently toss the cooked squash in a bowl with the potatoes, being careful not to break up the squash, then stir in the egg, nutmeg, and butter. Set aside.

Roll out the puff pastry and press it into an 8-inch springform pan. Using your fingers or a fork, press the pastry around the rim of the pan and use a fork to prick the bottom.

Place the potato and squash filling into the puff pastry and smooth the top with a spatula.

Bake for 25 minutes, then top with the remaining ¼ cup Parmesan cheese and continue to bake for 10 minutes, or until the pastry is golden brown.

Serve warm or at room temperature.

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