Ingredients Bread + Dough Delicata Squash and Sausage Crostata with Ricotta and Honey 3 Reviews In their book Wine Food, sommelier Dana Frank and recipe developer Andrea Slonecker pair funky, bright wines with flavorful, vegetable-forward dishes. They compare crostatas and galettes to pizza, making them the perfect weeknight dinner. This version layers fennel-spiced sausage, chile, delicata squash, and honey for a dinner that pairs well with a northern Italian Dolcetto. By Dana Frank Dana Frank Dana Frank is a natural wine expert and sommelier who has worked in the hospitality industry for almost two decades. She has run wine programs for five Portland, Oregon restaurants, including the award-winning Ava Gene. Frank is the owner of Bar Norm and co-author of the cookbook Wine Food: Adventures in Drinking and Cooking (2018).Experience: Dana Frank's love of food and cooking was what initially drew her to wine. She began working as a line cook and pastry chef at a Bend, Oregon restaurant after a three-year stint with the Peace Corps in Romania. Dana soon realized her extrovert personality needed to connect directly with the guests she cooked for, so she left the kitchen to work in the front of house at another restaurant.Her experience at Merenda, with its progressive wine program, opened her eyes and palate to a world she hadn't known existed and proved to be the catalyst that would propel her into a career in wine and hospitality. Dana moved to Portland, Oregon and spent the next decade building a reputation for running innovative wine programs and championing pure, wild fermentations at restaurants like Dame, which featured Portland's first all-natural wine list.Along the way, she founded Bow & Arrow winery with her husband Scott in the Willamette Valley. In 2020, Dana launched The Wild Bunch, a natural wine fair and food market to celebrate winemakers, importers, and artisans from around the world.Dana's work has appeared in such publications as Imbibe, Wine Enthusiast, PUNCH, Portland Monthly, PDX Eater, and Saveur. Food & Wine's Editorial Guidelines and Andrea Slonecker Andrea Slonecker Facebook Instagram Website Andrea Slonecker is an award-winning cookbook author and food stylist, with particular expertise in food and drink pairing, vegetable and egg cookery, pretzel making, picnics and outdoor dining and the use of a mortar and pestle in world cuisines.Expertise: Food and Wine Pairing, Food and Beer Pairing, Pretzels, Eggs, Pears, Picnics, Vegetables, Thai Cooking, Pacific Northwest Cooking, Kolaches, Mortar and PestlesExperience: Andrea Slonecker has been a food writer and recipe developer since 2008. For the past decade, she has had a multi-disciplinary career in food media, combining food writing, recipe development and food styling in her repertoire. As an author of six cookbooks, including WINE FOOD and BEER BITES, she is an expert in pairing food and drink. She has given seminars and classes all over the country on the topic, including a lecture on pairing food with natural wines at the Smithsonian. Her book THE PICNIC won an IACP Award for best general cookbook in 2016, and she was honored with a second IACP Award for food styling in 2019. She is a frequent contributor to Food & Wine magazine. Food & Wine's Editorial Guidelines Updated on October 1, 2018 Print Rate It Share Share Tweet Pin Email Photo: Justin Walker Active Time: 45 mins Total Time: 1 hrs 25 mins Yield: 4 Ingredients DOUGH 1 cup all-purpose flour (about 4 1/4 ounces), plus more for work surface 3/4 cup cold unsalted butter (6 ounces), cut into pieces 1/2 cup buckwheat flour 1/4 teaspoon kosher salt 1/3 cup ice water FILLING 1 tablespoons extra-virgin olive oil 8 ounces mild Italian sausage links, casings removed 1 teaspoon fennel seeds, coarsely crushed 1 (12-ounce) delicata or acorn squash, halved, seeded, and thinly sliced Freshly ground black pepper 3/4 teaspoon kosher salt, divided 2 cups whole-milk ricotta cheese 1 tablespoon chopped fresh oregano 1 tablespoon buckwheat or other honey, plus more for drizzling ADDITIONAL INGREDIENTS 1 large egg, lightly beaten Flaky sea salt (such as Maldon) Fresh oregano leaves Crushed red pepper (optional) Directions Make the dough Combine all-purpose flour, butter, buckwheat flour, and kosher salt in a food processor, and pulse until butter pieces are no larger than pea size, about 5 times. Add 1/3 cup ice water, and process just until dough comes together in a shaggy mass, about 6 seconds. Line a large rimmed baking sheet with parchment paper; set aside. Transfer dough to a lightly floured work surface; gather dough, and pat into a smooth ball. Using a floured rolling pin, roll out dough to a 15-inch circle, rotating dough occasionally to make sure it isn’t sticking and dusting with additional flour as needed. Loosely roll dough circle onto rolling pin; unroll onto prepared baking sheet. Cover with plastic wrap, and refrigerate until cold and firm, about 20 minutes. Make the filling Meanwhile, preheat oven to 400°F. Heat oil in a large skillet over medium-high. Add sausage and crushed fennel seeds; cook, breaking up sausage with a wooden spoon, until meat is browned, about 5 minutes. Remove skillet from heat; add squash, a few grinds of black pepper, and 1/2 teaspoon kosher salt; stir until well combined. Stir together ricotta, oregano, honey, and remaining 1/4 teaspoon kosher salt in a medium bowl. Remove chilled dough from refrigerator. Spread ricotta mixture over dough, leaving a 2-inch border. Scatter squash-sausage mixture in an even layer over ricotta mixture. Fold edges of dough over filling, overlapping every 4 inches or so to create an evenly pleated crust. Brush crust lightly with some of the beaten egg, and sprinkle generously with flaky sea salt. Bake in preheated oven until nicely browned and crisp, 40 to 45 minutes. Remove from oven, and immediately drizzle generously with honey. Scatter oregano leaves over filling, and, if desired, sprinkle with red pepper. Cut crostata into wedges. Rate it Print