butternut squash galette with olive oil bread dough

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looks like the timing in this recipe is off -- need to edit it after making

it... someday.

 

 

 

* Exported from MasterCook *

 

Butternut Squash Galette

 

Recipe By :Anna Thomas

Serving Size : 8 Preparation Time :0:00

Categories : Anna_Thomas Main Dishes

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 recipe Olive Oil Bread Dough

2 3/4 pounds butternut squash -- (2.5-3-lbs.)

2 large onions

2 tablespoons olive oil

1 1/2 tablespoons sherry vinegar

1 teaspoon salt

several dried sage leaves -- crumbled pepper

1/3 cup raisins

1/2 cup pine nuts

8 ounces white goat cheese -- (any kind)

 

Cut the squash in 3/4 " slices, slice away the peel, remove all seeds, and cut

the slices into 3/4 " cubes; you should have about 4 to 5 cups of cubed squash.

Peel the onions and cup them up in pieces roughly the same size.

 

Toss the vegetables together with the oil, vinegar, salt, crumbled sage, and

fresh ground pepper, to taste. Spread them evenly in a non-stick baking pan and

roast at 375 degrees for about an hour and a half, keeping them loosely covered

with foil for the first forty-five minutes. Stir the vegetables gently now and

then, but be careful not to break up the squash. About ten minutes before the

vegetables are ready, stir in the raisins. (The vegetables can be roasted

several hours ahead if you like. Cover them and let them stand at room

temperature.)

 

While the vegetables are roasting or when you are ready to make the galette,

prepare the bread dough, reserving the egg yolk for the glaze. Let the dough

rise, and punch it down. Roll it out on a lightly floured board to an oval about

20 " by 14 " , and transfer this to an oiled baking sheet, letting the edges drape

over the rim.

 

Crumble the goat cheese, or mash it if it is not the crumbly kind. You can use a

Greek-style feta, a chevre, or a combination of milder and stronger cheeses.

Spread the cheese evenly over the bread dough, leaving a two-inch border all the

way around.

 

Mix the pine nuts into the squash and onions, and distribute the vegetables

evenly over the goat cheese.

 

Fold the border of dough up over the filling, pleating it loosely as you go.

Whisk the egg yolk with a teaspoon of water and brush this glaze over the dough

generously.

 

Bake the galette at 375 degrees for about forty to forty-five minutes, covering

it loosely with foil after the first twenty minutes if it is browning quickly.

The pleated rim of dough will puff up, and the egg yolk glaze will give it a

shiny, golden-brown finish.

 

Allow the galette to cool slightly before transferring it to a board and cutting

it in thick wedges to serve.

 

Serves 8 as a main course, more as an appetizer.

 

Source:

" Vegetarian Epicure 2001 www.vegetarianepicure.com "

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Per Serving (excluding unknown items): 242 Calories; 14g Fat (48.5% calories

from fat); 9g Protein; 24g Carbohydrate; 3g Dietary Fiber; 13mg Cholesterol;

378mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : This is another great savory pie made with bread dough. Butternut squash

and onions are roasted in a glaze of olive oil and sherry vinegar, with sage,

raisins and pine nuts, then layered over the tangy goat cheese. It's great with

a salad of watercress or bitter greens for a contrast of flavor.

 

Nutr. Assoc. : 0 0 0 0 0 0 1302 0 0 25006

 

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