Butternut Squash Rose Tart

thekitchn.com

Francine Proulx Harvey

I've put the calories/carbs/protein/sugar in every title for quick reference for different ways of eating.

1 ½ cups all-purpose flour

¾ teaspoon kosher salt, divided

½ cup plus 2 teaspoons olive oil, divided

2 tablespoons ice water

1 tablespoon apple cider vinegar

1 medium butternut squash (about 2 pounds)

1 cup ricotta cheese

¼ cup grated Pecorino Romano cheese

2 tablespoons finely chopped fresh sage leaves

2 cloves garlic, minced

1 large egg

Freshly ground black pepper

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