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Harvest Torte

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By Betty Crocker Kitchens
Updated Aug 25, 2010
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Imagine all of your favorite fall foods combined in one dish, and you have this heavenly pasta- and ham-based entrée. Yum!

Harvest Torte

  • Prep Time 25 min
  • Total 1 hr 40 min
  • Servings 8
  • Ingredients 16
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Ingredients

Butternut Squash Sauce

  • 1/2 butternut squash (2 1/2 lb), peeled and cut into 1-inch pieces (4 cups)
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 cloves garlic
  • 1 cup water
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1/2 cup milk

Torte

  • 1 package (12 oz) angel hair (capellini) pasta
  • 2 cups diced cooked ham (12 oz)
  • 1 1/2 cups shredded fresh mozzarella cheese (6 oz)
  • 3/4 cup dried cranberries
  • 1/2 cup sliced green onions (5 medium)
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
  • 2 eggs, slightly beaten

Instructions

  • Step 
    1
    In 3-quart saucepan, mix all sauce ingredients except milk. Heat to boiling; reduce heat to low. Cover and simmer about 20 minutes or until squash is tender. Carefully spoon squash and cooking liquid into blender. Add milk. Cover and blend on medium speed until smooth.
  • Step 
    2
    Heat oven to 375°F. Grease and flour 10-inch springform pan. Cook and drain pasta as directed on package. Return pasta to saucepan. Add remaining torte ingredients and sauce; stir to mix. Spoon into pan. Cover with foil.
  • Step 
    3
    Bake covered 45 to 50 minutes or until hot. Uncover; cool in pan on cooling rack 10 minutes; remove side of pan. Cut into wedges.

Nutrition

410 Calories
11 g Total Fat
23 g Protein
59 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
410
Calories from Fat
100
Total Fat
11 g
Saturated Fat
5 g
Cholesterol
90 mg
Sodium
800 mg
Potassium
630 mg
Total Carbohydrate
59 g
Dietary Fiber
4 g
Protein
23 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
18%
18%
Calcium
24%
24%
Iron
18%
18%
Exchanges:
3 Starch; 3 Vegetable; 1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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