Archives for posts with tag: butternut squash

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Galette is a galette is a galette.

Pie, or pastry, in the U.S., usually means sweet. It evokes sticky fruit spilling out of pastry in high summer. Or maybe pumpkin pie topped with clouds of whipped cream on Thanksgiving. I like these, I do. But I’m also partial to savory pies, meals tucked into flaky pastry. A galette is neither pie nor tart but the forgiving and rustic cousin—open, free-form, and baked flat on a baking sheet. And truly, pretty simple to make. Don’t let the pastry intimidate!

We had at least one vegetarian coming for Thanksgiving dinner here in Vermont this week so I wanted to make something substantial and special sans meat, rather than requiring the Brussels sprouts, green beans, potatoes, and cranberries to do the heavy lifting. A savory galette seemed both fetching and filling.

The recipe here is an adaptation from Deb Pereleman and Smitten Kitchen. I added whole wheat flour to the pastry mix, swapped yogurt for the sour cream, leeks instead of onions, and included pine nuts to the filling, because, well, why not?

The snow is just beginning to melt in the abundant—but cold—sunshine here; we got at least ten inches earlier in the week. The hardy sage plant in my stepmother’s garden (hidden under snow in one of photos below) still provided me with all the herbs I needed. And while the pastry chilled in the refrigerator I shoveled the entire walkway, it was the perfect amount of time.

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Butternut Squash Galette with Caramelized Leeks
adapted from Smitten Kitchen

Pastry
1/2 cup whole wheat flour
3/4 cup all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup plain yogurt
2 teaspoons fresh lemon juice
1/4 cup ice-cold water

Filling
1 small butternut squash (approx. 1 pound)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 1/2 to 2 leeks, washed thoroughly and sliced thinly (white parts only), approx. 2 cups
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or more to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated
1 to 2 tablespoons pine nuts
1 1/2 teaspoons chopped fresh sage leaves

Make the pastry: Combine the flour and salt in a bowl; place the butter in a separate bowl. Place both bowls in the freezer for one hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the yogurt, lemon juice, and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Prepare the squash: Preheat oven to 375 degrees F. Peel squash, cutting in half and scooping out the seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on a baking sheet for 30 minutes or until pieces are tender, turning once during baking. Set aside to cool slightly.

Caramelize the leeks while the squash is roasting: melt butter in a heavy skillet and cook the leeks over low heat (make sure it’s a low flame otherwise they will quickly burn!) with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

Raise the oven temperature to 400 degrees. Toast the pine nuts in a small pan on the stovetop then remove from heat. Mix squash, caramelized onions, cheese, pine nuts, and sage together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, leek, cheese, and sage mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash mixture, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, and let cool slightly before transferring carefully to a serving dish. You can serve warm or at room temperature. let stand for 5 minutes, then slide the galette onto a serving plate. Serves 6.

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Any dish that ends “…with ginger and chili” I am predisposed to like. It’s kind of my current favorite flavor profile. I generally like heat over sweet, and there is something medicinal, healing, about the combination. When I can remember to, I like to start my mornings steeping ginger and chili in hot water, sometimes with a little bit of fresh squeezed lemon, and if I’m feeling a stuffy nose coming on, a tiny bit of honey.

So when I stumbled upon a recipe for a spicy butternut squash soup I perused the ingredient list and liked what I saw: coconut milk, fresh ginger, fresh chili, cilantro, turmeric. This was a recipe for October, for crisp weather and fending off colds. It is warmth in a bowl.

I’m in Vermont for a few days watching over a two-month-old kitten named Sam—short for Sammy Davis Jr., naturally. While born feral and therefore fearful of humans, she surprised me this morning when I woke to discover her resting peacefully on my chest. Up, down, with my breath. I picked long red chili peppers with my stepmother from her garden before she headed out of town, putting the better part of one to good use in this recipe. Now I just need to find something to do with all the Swiss chard, white eggplant, and green tomatoes we picked. In the meantime…

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Butternut Squash Soup with Ginger and Chili
adapted from Brooklyn Vegetarian

2 tablespoons coconut oil (olive oil works well too)
1 medium onion, diced
Knob of fresh ginger, approx. 1 inch, peeled and minced
3 cloves of garlic, minced
Fresh red chili pepper, minced, to taste (I used a piece 2 inches long)
1 teaspoon cumin
1/2 teaspoon turmeric
1 carrot, chopped
1 stalk celery, chopped
1 medium to large butternut squash, peeled, seeded, and cubed
4 cups vegetable broth
1/2 cup coconut milk
Salt and pepper, to taste
Parsley or cilantro, to garnish
Scallions, to garnish

In a large saucepan heat the oil on medium heat. Add the onion and sauté for about 5 minutes, or until it turns translucent. Add the ginger, garlic, and chili and sauté for about 1 minute, then add the cumin and turmeric. Stir, then add the carrot and celery and sauté for several minutes until they begin to soften. If the pan gets too dry you can add a spoonful or two of water, so the onions don’t stick. Add the squash, broth, and coconut milk, season with salt and pepper, and slowly bring to just before the boil. Turn the heat down and simmer until the squash is cooked through, about 20 minutes. Allow the soup to cool some before transferring to a blender or food processor. Blend until smooth, in batches if necessary. You can reheat the soup in its pan before serving if you’d like. Garnish the soup with sliced scallions and parsley or cilantro.

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