Squash, Ricotta and Sage Tart | RICARDO

Ingredients

• 1 cup (150 g) unbleached all-purpose flour
• 1/4 cup (20 g) fresh Parmesan cheese, finely grated
• 1/4 tsp salt
• 1/3 cup (75 g) cold unsalted butter, diced
• 3 tbsp (45 ml) ice water
• 1 butternut squash, about 3 1/2 lb (1.6 kg)
• 12 sage leaves
• 1 tbsp (15 ml) olive oil
• 1 container (300 g) ricotta cheese
• 1/4 tsp red pepper flakes
• 1/3 cup (75 g) unsalted butter
• 1 tbsp (15 ml) lemon juice
• Honey, for serving