VCE: Winter Squash Galette

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* Exported from MasterCook *

 

Winter Squash Galette

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 500

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Yeasted Tart Dough with Olive Oil or

Butter

OR Galette Dough

(see separate recipes)

2 1/2 pounds winter squash -- such as butternut

1 small head garlic

(cloves separated but not peeled)

1 tablespoon olive oil

plus extra for the squash

1 onion -- finely diced

12 fresh sage leaves -- chopped

OR 2 teaspoons dried

1/2 cup freshly grated pecorino or Parmesan

Salt and freshly milled pepper

1 egg -- beaten

 

SERVES 6

 

This is one of my favorite cold-weather dishes. The cheese and sweet

squash make an intriguing combination, and a yeasted dough is particularly

good here. You might serve this with the Watercress Salad with Slivered

Endive (see separate recipe).

 

Make the dough. Preheat the oven to 375F. Cut the squash in half, scrape

out the seeds, and brush the cut surface with oil. Stuff the garlic into

the cavities and place the squash cut side down on a sheet pan. Bake until

the flesh is tender, about 40 minutes. Scoop out the squash and squeeze

the garlic cloves. Mash them together with a fork until fairly smooth,

leaving some texture.

 

Warm 1 tablespoon oil in a skillet over medium heat. Add the onion and

sage and cook until the onion is soft and beginning to color, about 12

minutes. Add it to the squash along with the grated cheese and season with

salt and pepper to taste.

 

Roll out the dough into a 14-inch circle and spread the filling over it,

leaving a border of 2 inches or more. Pleat the dough over the filling,

then brush the edges with beaten egg. Bake until the crust is golden,

about 25 minutes.

 

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