For the Buttermilk Pie Dough:
- 1⅔ cups all-purpose flour, plus more for dusting
- 2 teaspoons sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ¼ cup buttermilk, well-stirred
For the Filling:
- 1 small or ½ large butternut squash, peeled, seeds removed, and cut into thin half moons
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 2 eggs, beaten, divided
- 3 tablespoons ricotta
- 1 tablespoon Parmigiano Reggiano, grated, plus a pinch for the crust
- 1 tablespoon fresh oregano, chopped
- 2 ounces fresh goat cheese, crumbled
- Balsamic reduction, drizzle for garnish
- Baby arugula leaves, for garnish
- Extra virgin olive oil, for garnish
- 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.
- Preheat the oven to 400 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove from the oven, garnish with a drizzle of balsamic reduction, arugula leaves, and some olive oil, if desired. Serve immediately and enjoy.