Posts Tagged ‘vegetarian’

Cheese Tortellini with Spinach and Asparagus

May 18th, 2010

Cheese Tortellini with Spinach and Asparagus

Week 2, day 1 of My Eating Well Challenge. We’re moving on to the next cookbook: The EatingWell Healthy in a Hurry Cookbook: 150 Delicioius Recipes for Simple, Everyday Suppers in 45 Minutes or Less. At some point I must’ve meant to cook 100 of these recipes, because it’s got Post-Its throughout.

I made a few modifications from the original recipe for Florentine Ravioli, as I wanted to use some leftover fresh spinach as opposed to the frozen spinach the recipe calls for, and had some fresh asparagus on hand. (You’ll notice a lot of asparagus in my recipes and photos; it’s asparagus season here in the northeast.)

This makes for a good, filling supper, and is super easy to fix on a weeknight after work. However, it’s not anything to ooh-and-ah over. You’d think with four large cloves of garlic it would have had more oomph. Next time I’ll add more garlic and crushed red pepper. On the upside, it has pasta, which is wonderful comfort food.

Cheese Tortellini with Spinach and Asparagus
Adapted from the EatingWell Healthy in a Hurry Cookbook
Serves 4

1/2 lb. fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 20-ounce package cheese ravioli, or tortellini (4 cups)
2 tablespoons extra-virgin olive oil, divided
4 cloves garlic, minced
1/4 teaspoon salt
1/8-1/4 teaspoon crushed red pepper
6 ounces fresh baby spinach
1/4 cup water
1/4 cup freshly grated Parmesan cheese

1. Set a large pot of water to boil. Cook the asparagus in the water until just tender, about 3 minutes, and remove it with a slotted spoon, reserving the water.

2. Bring the water back to a boil and cook the pasta per the package directions.

3. In the meantime, heat 1 tablespoon of olive oil in a large saute pan. Add the garlic, salt, and crushed red pepper, and saute for 30 seconds. Add the spinach, asparagus, and water, and toss until the spinach wilts. Remove the pan from the heat.

4. Drain the pasta, and toss it into the pan with the spinach and asparagus, and the remaining tablespoon of olive oil. Toss until well combined, portion into four bowls, top with cheese, and serve immediately.

Vegetarian Reubens with Russian Dressing

May 16th, 2010
vegetarian reuben with chips

Vegetarian Reuben

Week 1, Day 4 of My Eating Well Challenge. Weekend lunches in our home are usually sandwiches. Grilled sandwiches are even better. The classic reuben is piled high with corned beef, melted Swiss cheese, sauerkraut, and Russian dressing (or Thousand Island) on rye. It’s certainly one of my favorites.

The preface to this recipe states that you “won’t even miss the corned beef.” I scoffed when I read that. I’ve made plenty of vegetarian look-a-like recipes that make similar declarations. While these recipes can be good, and some great, the meat is usually such a definitive component of the dish that one can’t help but notice its absence.

What a shock to find that I really didn’t miss the corned beef! This sandwich has all the flavors and textures of a classic reuben. Of course one can tell there is no corned beef, but the pronounced taste of the filling, dressing, and cheese left us happily satisfied.

The only issue I have is with the recipe is the name. I believe the recipe is much closer to Thousand Island than Russian dressing. Either way, it’s delicious.

Assembled Vegetarian Reubens

Vegetarian Reubens Assembled

Vegetarian Reubens with Russian Dressing

From The Essential EatingWell Cookbook
View the recipe and nutritional information at

This exceptional sandwich originated at Penny Cluse Cafe in Burlington, Vermont. The spinach, mushroom and onion filling is so satisfying, you won’t even miss the corned beef.

Russian Dressing

2 tablespoons reduced-fat mayonnaise
2 teaspoons ketchup
2 teaspoons chopped capers
1 teaspoon chopped pickle, or relish


3 teaspoons extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 cup sliced mushrooms
5 cups baby spinach
Freshly ground pepper, to taste
4 slices rye bread
1/2 cup shredded reduced-fat Swiss cheese, such as Jarlsberg Lite or Alpine Lace (2 ounces)
1/2 cup sauerkraut

1. Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth. Stir in capers and pickle (or relish).

2. To prepare sandwiches: Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and mushrooms; cook, stirring often, until the onion is softened, 4 minutes. Add spinach and cook, stirring, until it has wilted, 1 to 2 minutes. Transfer the mixture to a plate.

3. Coat the pan with the remaining 1 teaspoon oil and return to medium heat. Add the bread; divide cheese equally among the slices. Divide sauerkraut between 2 slices and divide the spinach mixture between the other 2 slices; cook until the cheese has melted and the bread is golden brown, 4 to 6 minutes. Transfer sandwich halves to a cutting board. Divide the dressing between the spinach halves. Carefully place the sauerkraut halves on top. Cut sandwiches in half and serve.

Vegetarian Reuben

Roasted Red Peppers Stuffed with Kale & Rice

May 15th, 2010

Stuffed Roasted Red Pepper

Week 1, Day 3 of My Eating Well Challenge. I like to eat vegetarian a few days a week, but vegetarian main dish entrees can become boring without some inspiration. While this is not the most creative entree, it has some very nice flavor reminiscent of many Italian style dishes I’ve had, and the greens make the stuffing substantial and flavorful. I substituted mustard greens, as they were in better condition than the kale at my market. Although light on their own, the peppers make a filling dish when served with a side salad. One thing to note, keep a watch on the peppers when roasting them. I let them go a little too long and my pepper bowls nearly became pepper plates.

Roasted Red Peppers Stuffed with Kale & Rice
From The Essential Eating Well Cookbook
View the recipe and nutrition information at

You can vary the filling by substituting robust mustard greens or collards, or milder greens, such as spinach, escarole or Swiss chard.

3 medium red bell peppers
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste


8 ounces kale, (6 cups lightly packed), trimmed
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 cloves garlic, minced
3/4 cup cooked short-grain brown rice
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted pine nuts, divided
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper, to taste

1. To prepare peppers: Preheat oven to 400°F. Halve peppers lengthwise through the stems, leaving them attached. Remove the seeds. Lightly brush the peppers outside and inside with oil; sprinkle the insides with salt and pepper. Place, cut-side down, in a 9-by-13-inch baking dish. Bake until peppers are just tender, 10 to 15 minutes. Let cool slightly. Turn cut-side up.

2. To prepare filling: Bring 2 cups salted water to a boil in a large wide pan. Stir in kale, cover and cook until tender, 10 to 12 minutes. Drain, rinse under cold water; squeeze dry. Finely chop.

3. Heat oil in a large nonstick skillet over medium heat. Add onion and chopped bell pepper; cook, stirring often, until onion is golden, 6 to 8 minutes. Add garlic and cook, stirring, for 30 seconds. Stir in the kale. Remove from the heat and let cool slightly. Stir in rice, Parmesan, 2 tablespoons pine nuts and lemon juice. Season with salt and pepper. Divide the filling among the pepper halves. Sprinkle with the remaining 2 tablespoons pine nuts.

4. Add 2 tablespoons water to the baking dish. Cover the peppers with foil and bake until heated through, 15 to 20 minutes. Uncover and bake for 5 minutes more. Serve hot.

Butter Braised Asparagus and Mushrooms with Peas, Tarragon, Nuts and Lemon

April 26th, 2010

Butter Braised Asparagus

I finally got my hands on some locally grown asparagus last weekend. This is very exciting, as asparagus is at the top of my all-time-favorite-vegetables list, and because there’s not much that beats the flavor when it is newly harvested.

I spent hours wondering what I’d do with it. I could simply roast the stalks in a drizzle of olive oil and a little salt (my favorite preparation), but I wanted something more substantial. Then I remembered the butter braised asparagus I made same time last year when I was having a similar quandary. It has peas, which are also at the top of my all-time-favorite-vegetables list (yes, I do know they are a legume, but work with me on this one), and I had tarragon left over from last week’s chicken pot pie.

Where the original recipe calls for oyster mushrooms, I used a mushroom medley. I added some nuts for crunch, and some lemon for brightness, as well as a few slivers of parmigiano-reggiano, which made this more than just a side dish. Served over a bed of arugula that had been lightly dressed with olive oil, it became our dinner.

Butter Braised Asparagus and Mushrooms with Peas and Tarragon
Adapted from Melissa Clark’s recipe, published May 7, 2008, in the New York Times

– 4 tablespoons unsalted butter
– 8 ounces mushrooms, trimmed and cut into 3/4 inch pieces (preferably oyster, shitake, portobello, or a similar flavorful mushroom, or any combination)
– Kosher salt, to taste
– Freshly ground pepper, to taste
– 12 ounces asparagus, trimmed, and cut into 1 1/4 pieces (see note below on trimming)
– 4 scallions, white and light green parts only, thinly sliced
– 3/4 cups frozen peas
– 1/3 cup chopped walnuts or raw almonds (with skins)
– 1 tablespoon finely chopped fresh tarragon
– Juice of 1/2 a lemon
– 1/2 teaspoon lemon zest
– Several slivers of Parmigiano-Reggiano

1. In a large skillet over medium heat, melt 3 tablespoons butter. Add the mushrooms and a pinch of salt and pepper. Stir to coat mushrooms with butter. Cover and cook for 5 minutes.

2. Stir in asparagus, scallions and remaining tablespoon butter. Season with salt and pepper. Cover and cook for about 2 minutes if using thin asparagus, and up to 7 minutes for thick asparagus (until asparagus is just slightly less than fully cooked).

3. Stir in peas, tarragon, lemon juice, lemon zest, and nuts. Cover and cook about three minutes, until peas are heated through and asparagus is tender. Taste and adjust seasoning if necessary.

4. Serve warm, garnished with several shavings of Parmigiano-Reggiano.

Public Service Announcement:  Trimming Asparagus
I do not subscribe to the theory that if you snap a piece of asparagus by bending it, you will be left with the perfectly edible portion and may then discard the rest. Snapping a piece of asparagus and tossing the stem end is one of the most atrocious examples of waste I have ever seen. See this photo of snapped asparagus:

Snapped Asparagus

I simply can’t believe that a third of an asparagus stalk is inedible, can you? Dear readers, I beg of you, do not snap your asparagus! Cut a half-inch or so from the bottom to remove the dry end, and then peel the stalk a bit if your asparagus is thick or woody. Asparagus growers everywhere will thank you.

Tomato Sauce with Butter and Onion

March 16th, 2010

Just three ingredients for the perfect tomato sauce!

Tomato sauce should be simple, don’t you think? At its root it is merely tomatoes that have been broken down, often using heat, to produce a sauce for pasta, vegetables, or meat, or used as an ingredient such as for simmering meatballs. But the food media has managed to impress upon us, as it often does, that the best tomato sauce should require a fifteen-step, ten-ingredient, five-hour-long recipe.

I am one of the easily impressed upon, and for years have tried to create a great tomato sauce which maintained the integrity of the tomatoes, while presenting complex flavor. Something bright yet rich, substantial yet delicate. I have begun with a sofrito, whole, or diced ingredients, and tried any combination of carrots, onions, garlic, peppers, celery, thyme, basil, sage, oregano, olive oil, ad infinitum, in a vain attempt to come up with a tomato sauce that would make people swoon.

Well, I have finally found the elusive recipe for the perfect tomato sauce. It has three ingredients (four, if you add salt), there is no chopping or sauteing, and takes just 45 minutes to cook. Seriously.

The recipe is attributed to Marcella Hazan’s Essentials of Classic Italian Cooking, a book I owned, regrettably never cooked from, and as I can not find it on my shelves, has probably found its way to the library’s used book bin. I first read about this sauce in late January on Smitten Kitchen, who links to several other bloggers who have tried it over the years, from Amateur Gourmet (2005), to Rachel Eats (2010). It has appeared on the forums of Cook’s Illustrated, and on, twice. In fact, it has been reprinted so many places, I’m embarrassed it escaped my notice.

The fantastic flavor makes it seem like there must be spices or herbs among the ingredients. If you ask someone to guess what is in it, they won’t be able to. While the tomatoes hold their body, the binding is like velvet. It is rich without being overwhelming in the least. From now on, it is our house red.

Tomato Sauce with Butter and Onions
Attributed to Marcella Hazan, Essentials of Classic Italian Cooking, Knopf

– One 28 ounce can whole peeled tomatoes (preferably San Marzano if you have them)
– 5 tablespoons unsalted butter
– 1 medium-sized onion, peeled and halved
– Salt, to taste

1. Place tomatoes, butter, and onion in a saucepan over medium heat, and bring to a simmer.

2. Cook, uncovered, at a slow, steady simmer for 45 minutes, or until droplets of fat separate from the tomatoes. Stir occasionally, crushing the tomatoes with the back of a wooden spoon against the inside of your saucepan.

3. Discard the onion. Salt to taste. Keep warm while you prepare your pasta, and serve.

A few notes regarding the recipe:
– If that much butter alarms you, know that each tablespoon of butter is just slightly more than 100 calories. This recipe makes over 3 cups of sauce, or about 4 to 5 servings, so there’s not much to fear unless you are on a no-fat diet or going to eat this every day.
– Salt. This would make the fourth ingredient, if you use it. Unbelievably, I did not use any at all. I found no need for it. This, coming from a woman who may well beat Lot’s wife in salt content by body weight.
– Some posts mention to add Parmigiano cheese. I tried adding some after a few bites of pasta and plain sauce. I say go naked. The cheese nearly ruined it. Yes, I did just say cheese nearly ruined something.

Butter, onion, tomato. That's it.

Cooked for 45 minutes.


Napoleon of Crisp Potato, Goat Cheese, Roasted Red Pepper, and Caramelized Onion

March 4th, 2010

Potato, Red Pepper, and Goat Cheese Napoleon

A traditional napoleon is a luxurious dessert. Layers of puff pastry and custard or whipped cream, often interspersed with berries, topped with fondant or powdered sugar. It is meant to be admired before eating. Just looking at one brings to mind images of royal powdered faces with stained lips. The pastry gives some resistance and crackles as the side of one’s fork bares down to make the first cut, just before the pastry layers give way and the custard oozes from its trappings, making an orgasmic mess of the dish.

To the best of my recollection, in the early 90s, somewhere a chef decided to translate the napoleon into a savory dish and added the vegetable napoleon to their menu, sparking a glut of vegetable napoleons nationwide. Then came the napoleons with ragu or duck confit. There wasn’t a menu without a savory napoleon on it. Anything that was layered was now called a napoleon.

I instantly fell in love with vegetable napoleons, their flavors and variety; but after seeing them everywhere for several years, they became a little corny and passe. Though I still spy one here or there, it seems their time in the limelight has passed.

I was thinking of this the other day when I decided to attempt to recreate the layers of a napoleon with what I had on hand. The potatoes became the crisp layer, an herbed goat cheese the custard, and the roasted peppers and caramelized onion the fruit, topped with a layer of melted parmigiano cheese. These are classic flavors, and the assembly created that same orgasmic mess the dessert does. Of my two tasters, one commented that, while delicious, the instability of the layers wasn’t to his taste, while the other declared this was her new favorite dish. Personally I felt the experiment a great success. Served with a green salad with a balsamic vinaigrette, it made for a visually appealing and deliciously satisfying dinner.

Napoleon of Crisp Potato, Goat Cheese, Roasted Red Pepper, and Caramelized Onions

Makes 3 napoleons

– 2 red bell peppers
– 3 oz. soft goat cheese, room temperature
– 2 tablespoons sour cream
– 1 tablespoon finely chopped fresh basil
– 2 tablespoons butter
– 2 tablespoons extra virgin olive oil
– 3 small yellow onions, peeled, halved, and sliced thin
– 1 teaspoon sugar
– 2 large russet potatoes
– 2/3 cup parmigiano-reggiano cheese, grated

1. Preheat a broiler and place the peppers directly under the heating element, turning occasionally until the skin is black and blistered. Remove peppers from the oven and set aside to cool (you may wish to put a narrow cut in the top of the pepper to release the steam). Reduce the oven temperature to 450 degrees. Once the peppers are cool enough to handle, peel them, keeping the flesh in large pieces.

2. While the peppers are broiling, cream together the goat cheese, sour cream, and basil, with a pinch of salt and a few grounds of black pepper to taste. Set aside at room temperature.

3. Melt the butter and one tablespoon of the olive oil in a skillet at medium-high heat. Add the onions and the sugar. Once the onions have wilted a bit, before they are brown, turn the heat down to medium-low. Cook, stirring occasionally, until brown and caramelized, approximately 45 minutes.

4. Slice potatoes no more than 1/4 inch thick. Place in a bowl with a tablespoon of olive oil and a teaspoon of salt, rubbing the oil and salt over the potato slices. Arrange 9 large center-slices on a baking rack on a baking sheet. Bake for 15 minutes at 450 degrees. Once they are fork-tender, increase the oven temperature to 500 degrees. use a spatula to loosen the potatoes from the rack, and bake for another 5 to 10 minutes until lightly browned and slightly puffed. Remove the baking sheet from the oven. (I baked the remaining slices until crispy and ate them as chips. You can also use them to make more napoleons, if desired.) Set the oven temperature to broil.

5. In assembly-line fashion, working carefully (hold the potato slices with tongs if too hot to handle), working on the same rack the potatoes were baked on, spread three of the potato slices with a thick layer of the goat cheese mixture, one layer of pepper slices, and a heaping tablespoon full of the onions. Add another potato slice, and repeat the layering. Top the second layer with a potato slice, and then with a third of the parmigiano. Place the napoleons under the broiler just until the cheese melts and gets lightly brown. Keep an eye on them, they brown very quickly. Serve hot, along with a side salad with a vinegary dressing, or the napoleons may be served as a side dish to an entree.

Blue Corn Muffins with Chile and Cheese

February 16th, 2010

In the first week of January, there was a tweet in my Twitter feed from Amy I., writer of the Playing House blog, that read, “Seriously you guys, run, don’t walk to make these chile cheese corn muffins from The Freckled Citizen.” OK, so I walked; but when I finally got there it was worth it.

These are savory muffins, with a crisp, sweet crust. The green chiles lend just a bit of heat and peppery flavor, while the corn kernels add an exciting texture and a cooling component to the spiciness of the chiles. Blue cornmeal has an earthy, less-sweet flavor than its yellow cousin, and gives the muffins a unique southwestern color. They are wonderful served as an accompaniment to chili con carne or black-bean soup, or simply on their own, warmed with a bit of cold butter for breakfast.

The original recipe is from the “Santa Fe School of Cooking Cookbook,” a book I do not own but is now high on my wish list.

Blue Corn Muffins
with Chile and Cheese

by Susan D. Curtis
From The Santa Fe School of Cooking Cookbook, Gibbs Smith, 1998
© Gibbs Smith, 1998

Yields 6 extra-large muffins, 12 large muffins, or 18 small muffins.

– 1/2 cup softened butter
– 1/2 cup sugar
– 5 large eggs
– 1/2 cup buttermilk (milk may be substituted)
– 1 cup all-purpose flour
– 1 cup blue cornmeal
– 2 teaspoons baking power
– 1 teaspoon salt
– 1 cup fresh or frozen corn kernels
– 1 cup grated Monterey Jack cheese
– 3/4 cup roasted, peeled, diced green chile*

1. Preheat oven to 375 degrees. Grease muffin tins well or insert paper liners.
2. In the bowl of an electric mixer, cream together the butter and sugar until smooth.
3. In another bowl, mix together the dry ingredients. Add the dry ingredients to the butter and sugar.
4. In a separate bowl, whisk together the eggs and buttermilk. Slowly mix wet ingredients into the dry ingredients.
5. Stir in the corn, cheese, chiles and mix well. Spoon the batter into muffin tins. Bake about 25 minutes, until just firm.

* Chiles should be prepared prior to assembling the batter. For this recipe, I used two poblano chiles. You could ramp up the heat by adding a roasted jalapeño or two. There are several ways of roasting chiles, but in this instance I pre-heated the broiler with the oven’s rack in the topmost position, then placed the peppers directly under the heating element. I turned the peppers with tongs occasionally, and carefully, until they were blistered and black on all sides, then removed them from the oven. When they were cool enough to handle, I removed the blackened skin, stem, and seeds, and diced the flesh. -taetopia

Winter Squash and Leek Pie

December 18th, 2009

squash_tartOver the years I have surrounded myself with wonderful cookbooks. Cookbooks that for some reason I never cook from. I love to own them and read them, but I never seem to get around to actually using them as often as I should. I usually get an idea in my head, assemble the ingredients at the market, and throw it all together at home with, I am happy to say, better-than-passable results. I think it has something to do with my natural desire for immediate gratification, combined with my irrational fear of recipes that begin with the words “Day One.”

I now have it in my head that a great project would be to make a few recipes from the books I own each week. I’ll finally get some mileage out of my purchases, and see which books stand up to the test. Not sure how this will turn out or how long I can keep up with it, but we’ll give it the good old college try.

This week’s recipe comes from Martha Rose Shulman’s “Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine.” Never was there a sorrier title for a book filled with truly luscious recipes. But trust me, you couldn’t get farther away from “100 Recipes for Steamed Broccoli with Garlic” for healthy recipes than this book. Its recipes include “Baked Semolina Gnocchi with Butter and Parmesan,” “Honey-Orange Biscotti,” and “Zucchini, Potato, and Artichoke Moussaka.” It is one one of the cookbooks I took the pleasure to read straight through, like a novel, as the recipes were so enticing.

This filling of this squash and leek pie has a very creamy texture, which contrasted quite nicely with the crispness of the phyllo. Although it is savory, a definite sweetness comes through from the squash and mint.

squash_tart_wholeA note on the recipe: The author doesn’t say exactly how you’re supposed to get the crackly phyllo dough into the edges of the tart pan. Just squish ’em in. It’ll work out just fine. Also, a spray bottle of olive oil works wonders in place of a brush. There’s much less of a chance you’ll break your dough.

While this tart makes for a great vegetarian entree, my husband mentioned to me that it might be good for breakfast. I had the leftovers for breakfast two days in a row. My husband is a very smart man.

med_harvestWinter Squash and Leek Pie
by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
© Rodale, 2007

– 2 1/2 pounds winter squash (1 large or 2 smaller butternut squash), seeds and membranes scraped away, cut into large pieces (see Note)
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 teaspoon freshly grated nutmeg
– 4 ounces feta, crumbled (about 1 cup)
– 1/2 cup freshly grated Parmesan
– 2 tablespoons extra virgin olive oil, plus additional for brushing
– 3 large leeks (about 1 1/2 pounds), white and light green parts only, washed well and chopped
– 2 large garlic cloves, minced or put through a press
– 3 large eggs, beaten
– Salt and freshly ground pepper
– 12 sheets phyllo dough

Note: If using butternut, cut in half crosswise, just above the bulbous bottom part, then cut these halves into lengthwise quarters and scrape away the seeds and membranes.

1. Steam the squash over boiling water for 15 to 20 minutes, until tender. Drain and cool in a colander for another 15 minutes (butternut squash will not be watery). Peel and place in a bowl. Mash with a fork, large wooden spoon, potato masher, or pestle. Stir in the herbs, nutmeg, and cheeses.

2. Heat the olive oil in a large, heavy nonstick frying pan over medium heat and add the leeks. Cook, stirring, until tender and just beginning to color, 5 to 10 minutes. Add the garlic and continue to cook for another minute, until fragrant. Add the leek mixture to the squash. Reserve 2 tablespoons of the beaten eggs for brushing the tart. Mix the remaining eggs into the squash. Season to taste with salt and pepper.

3. Heat the oven to 375 F. Brush a 10- or 12-inch tart pan with olive oil and layer in 7 sheets of phyllo dough, placing them not quite evenly on top of each other so that the edges overlap the sides of the pan all the way around and brushing each sheet with olive oil before adding the next. Scrape in the filling, fold the dough edges in, and brush with olive oil. Layer 5 more sheets of dough over the top, brushing each sheet with olive oil. Stuff the edges into the side of the pan. Brush the top with reserved egg. Pierce the top of the pie in several places with a sharp knife. Bake for 40 to 50 minutes, until the top is golden brown. Serve warm or at room temperature.

Advance Preparation: The squash can be cooked and mashed 3 or 4 days ahead and kept in the refrigerator in a covered bowl. The filling will keep for 2 or 3 days in the refrigerator.

Leftovers: The tart keeps for a few days, but you must keep recrisping the phyllo. This is easily done, either in a low oven (250F to 300F) for 10 to 20 minutes, or in a hot oven that has just been turned off for 5 or 10 minutes. (I used a microwave for reheating. Was it crispy? No. But it still tasted wonderful. -Taetopia)