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Bobby Flay’s Butternut Squash and Goat Cheese Crostata

The crostata is chef-in-residence Bobby Flay’s go-to dessert when he wants something rustic, fast, and flavorful, but he doesn’t just stop with sweet versions. In his latest just-for-Misfits-Market-recipe, Bobby pairs roasted butternut squash (it’s not only for soup!) with lots of goat cheese, ricotta, and fresh herbs for a savory, brunch- or dinner-worthy dish.

Watch Bobby make this savory crostata now:

Serve it now or prep the buttermilk dough in advance for an easy weeknight meal any night of the week.

Try fresh produce delivery with Misfits Market

Get the recipe:

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Bobby Flay’s Butternut Squash and Goat Cheese Crostata

  • Author: Misfits Market



For the Buttermilk Pie Dough:

For the Filling:


  1. Make the buttermilk pie dough: In a food processor, combine the flour, sugar, salt, and butter. Pulse until the mixture resembles coarse meal. Add half of the buttermilk and pulse until the dough starts coming together to form crumble-like pieces, adding additional buttermilk, 1 teaspoon at a time if needed. Transfer the dough to a large piece of plastic wrap, use your hands to bring the dough together then pat into a 1-inch disk and wrap tightly. Chill in the refrigerator until the dough is completely firm, at least 30 minutes and up to 2 days.
  2. Preheat the oven to 400 degrees.
  3. Place the squash slices in a medium size bowl, add the olive oil, spices, and salt and pepper and toss to evenly coat. Spread the squash slices out onto a baking sheet in an even layer and place into the preheated oven and roast for approximately 20-30 minutes, until the squash are tender. Remove from the oven and set aside to cool.
  4. Meanwhile, in a small bowl combine 1 beaten egg, the ricotta, and Parmigiano. Season with salt and pepper and mix thoroughly. Set aside to use along with the squash for the crostata filling.
  5. Remove the dough from the refrigerator and let it sit at room temperature to soften up a bit, about 10 minutes. Lightly dust a work surface with flour and roll out the dough into a ⅛-inch-thick round approximately 12-inches around. Transfer the dough onto a baking sheet lined with parchment paper.
  6. Using a pastry brush or a spoon, lightly spread the ricotta mixture on the rolled out dough, leaving a 2-inch border. Working in a circle pattern, layer the roasted, cooled squash slices on top of the ricotta cheese mixture. Fold the edges over the filling, pleating as you go and leaving the center of the crostata uncovered. Brush the edges of the dough with some of the remaining beaten egg, and sprinkle with black pepper and additional Parmigiano if so desired.
  7. Bake until the crust is golden brown approximately, 30 minutes. Carefully remove from the oven and add oregano and goat cheese to the top of the squash. Return the crostata to the oven for an additional 10 minutes.
  8. Remove from the oven, garnish with a drizzle of balsamic reduction, arugula leaves, and some olive oil, if desired. Serve immediately and enjoy.

Comments (4)

Love it more every box, so glad my daughter,told me about misfits,get to enjoy so much different foods because there are so affordable. Look forward to every box,everything is packed so well and everything is wondrful, have been ordering for two months now !!.Love you Misfits!!!

We love you too, Betty! Thank you so much for your kind words and continued support. ????????

If you roast the butternut squash well, you don’t need to peel it! More nutrients and texture…

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