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Butternut Squash Galette Recipe

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This recipe for Butternut Squash Galette, by , is from Nichols Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
James Nichols

Category:
Category:

Ingredients:  
Ingredients:  
Pastry:
1 1/4 cups flour
1 stick cold butter, cubed
1 Tbsp chopped sage leaves
1/2 tsp sea salt
4 - 6 Tbsp cold water
1 large egg, lightly beaten

Filling:
1 (2 lb) butternut squash (peeled, seeded, and cut into small slices (about 4 cups)
1/2 tsp sea salt
3 Tbsp olive oil (divided)
2 leeks (white and pale green parts only, thinly sliced)
6 oz soft goat cheese, or feta

Directions:
Directions:
Preheat oven to 475 F Use middle rack

Make dough: Pulse flour, butter, sage, and sea salt in food processor until mixture resembles coarse meal
Add very cold water just until dough starts to come together
Gently press dough into a disk, place in plastic wrap and refrigerate about an hour.

Toss squash with salt and 1 Tbsp of the oil, arrange on sheet pan and bake, stirring half-way through, for about 25 minutes. Remove from oven and reduce heat to 375 F.

Wash leeks and saute in remaining 2 Tbsp olive oil with a pinch of salt. Cook 10 - 15 minutes
Transfer to a bowl to cool slightly.

Roll out dough on a lightly floured surface and transfer to a baking sheet. Arrange squash and leeks in the center of the dough, leaving a 2 - 3 inch border. Fold dough over onto itself to partially cover the filling. It's like a free form pie.
Brush the pastry edges with beaten egg.

Bake about 45 minutes, until crust is golden brown.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
About 1 1/2 hours
Personal Notes:
Personal Notes:
James gave me this recipe for an open house I was catering. It was a huge hit and is good served hot or at room temp. I have also made it with sweet potatoes. Make a side salad and you have a perfect veggie meal!

 

 

 

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