Butternut Squash, Date and Blue Cheese Crostata

Start to finish: 2 hours
Hands-on time: 45 minutes
Servings: 6

1 small butternut squash (about 1 ¼ pounds), peeled, seeded and cut into slices about ¼-inch thick
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt
2 large leeks, white and light green parts sliced, halved, sliced 1/2 -inch thick, rinsed well and patted dry, about 3 cups
1 large red bell pepper, sliced thin and the slices halved crosswise
½ cup pitted sliced dates
Freshly ground black pepper
One recipe Pie Dough (recipe below) or 1 store-bought pie dough (about 12 ounces)
4 ounces crumbled blue cheese
1 large egg, beaten lightly with 1 tablespoon water
½ cup coarsely chopped lightly toasted pine nuts or pistachios

Preheat the oven to 450°F and line a rimmed baking sheet with parchment.

Toss the squash with 1 tablespoon of the oil and the salt on the prepared baking pan and spread it in a single layer. Bake the squash in the middle of the oven until it is just tender, about 20 minutes. Reduce the oven to 400°F.

Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium high heat; reduce the heat to medium and add the leeks, bell pepper, and a hefty pinch of salt. Cook the mixture, stirring occasionally, until the vegetables are just tender, about 10 minutes.

When the squash is done, add it to the skillet stir the mixture well and let it cool to room temperature. Reserve the sheet pan and line it with a fresh sheet of parchment.

Roll out the dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer the dough to the sheet pan, sprinkle all the dates and half the cheese evenly in the center of the dough, leaving a 2- to 3-inch border, and spread the filling on top of the cheese. Sprinkle the remaining cheese over the top and fold the dough in on itself to cover the outer rim of the filling, pleating the dough. Brush the edges of the crostata with the egg mixture and bake in the lower third of the oven, until the edges are golden, about 30 minutes. Let cool on a rack for 10 minutes before serving.

To serve: sprinkle the nuts over the top of the crostata filling, cut the crostata into  wedges and transfer to plates.

Pie Dough

Start to finish: 1 hour 15 minutes
Hands-on time: 15 minutes
Servings: Makes enough dough for a large (10-inch) single-crust pie

180 grams (about 1 1/2 cups) unbleached all-purpose flour
1/4 teaspoon table salt
10 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons ice water

Stir together the flour and the salt in a large bowl, add the butter and, working quickly with your fingertips or a pastry blender, mix the dough until most of mixture resembles coarse meal, with the rest in small (roughly pea-sized) lumps. Drizzle 2 tablespoons ice water evenly over the mixture and gently stir with a fork until incorporated. Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn’t, add more ice water, 1/2 tablespoon at a time, stirring 2 or 3 times after each addition until it comes together. (If you overwork the mixture or add too much water, the pastry will be tough.)

Turn the dough out onto a clean work surface and divide into several portions. With the heel of your hand, smear each portion once in a forward motion on the work surface to help distribute fat. Gather the smeared dough together and form it, rotating it on the work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.


Print Friendly, PDF & Email


Oceania Cruises is the world’s leading culinary- and destination-focused cruise line. The line’s eight small, luxurious ships carry a maximum of 1,250 guests and feature The Finest Cuisine at Sea® and destination-rich itineraries that span the globe. Expertly curated travel experiences aboard the designer-inspired, small ships call on more than 600 marquee and boutique ports in more than 100 countries on seven continents on voyages that range from seven to more than 200 days.

Thanks to

Thanks to Ann Taylor for supplying me with so many lovely outfits! |

9 Responses to Butternut Squash, Date and Blue Cheese Crostata

  1. Mel says:

    Please post the recipe for her pie crust.

  2. Great recipe! It came on local PBS the day before our daughter’s vegetarian BF came to visit. The combo of flavors was just right. I needed help to get the crust right, so I guess I’ll make more crust….

  3. Judy says:

    Sara, I had to tell you that “the husband” (my avid meat-loving husband) LOVED this veggie crostata! Great recipe, TY.

  4. Patricia says:

    I watched you make this recipe today on PBS. You used some kind of butter, but I forgot what you called it. Can you please tell me what it was and how to make it?

    • Sara Moulton says:

      I am not sure what you are referring to. There is butter in the crust but I think that is it and it is regular old unsalted butter.

  5. Sandra says:

    I couldn’t find at what oven temp the crostada should be baked for 30 minutes, please respond, thanks

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.