Squash Galette with Salad
This past Saturday I cooked up our first butternut squash (of about a baker’s dozen harvested this year). This interesting recipe in an issue of Food and Wine Magazine caught my eye and I happened to have all the ingredients on hand. I should clarify that…I had butternut squash but not the kabocha as the recipe also called for.
Roasted Squash and Onions
Anyway, I made it with all butternut squash instead of the mix and used the Jarlsberg Swiss cheese that I had on hand. One of the other changes I made was in the flour. I used 1/2 cup soft whole wheat pastry flour and 3/4 cup unbleached flour in the crust. I think the whole wheat pastry flour added a little nuttiness to the flavor.
Ready to Bake
We had it for dinner a week ago on Saturday night and warmed the leftovers in the oven for Monday lunch as an accompaniment to our lentil soup. It tasted just as good as the first day and was very well received by our lunch crew.
I was going to post this last week but unfortunately, or fortunately, I had to make it again this week. The pictures we took on the first try were not good enough. I made it again on Sunday but this time I was able to enlist Noel’s help with grating the frozen butter – not difficult but also not the most enjoyable task.
After baking I let it cool and refrigerated it. I warmed it in a 300 degree oven for about 20-25 minutes and served it with a salad for lunch this past Monday. Thank you Justin Chapple and Food and Wine Magazine for sharing such a great recipe!
Baked Squash Galette