Hey! Happy holiday season to you all! Here is a great recipe for this time of year – butternut squash galette! It’s a good one and based on a recipe in my upcoming cookbook that is going to be published on February 4th, 2020. I’ll give you the recipe here in this post, but speaking of my book, I think it would make a great gift for the holidays. Click here to read all about it and if you preorder it now, I will send you a both free ebook and a signed sticker plate that you can give to your family or friends when you give them their presents so they know what’s coming in February. Anyway, on to the recipe!
In my book, there is a recipe for an Heirloom Tomato, Caramelized Onion and Ricotta Galette. Basically, it is a free form pie with the most delicious buttery crust, almond ricotta, caramelized onions, and heirloom tomatoes. But in reality, it is a palette for any seasonal topping. And since it is butternut squash season, I swapped out the tomatoes for roasted squash and fresh savory. It is super easy to make and will be the best thing on your holiday table.
- Butternut squashes are pretty big vegetables. If you can find a small one, you will probably use all of it for the filling. If you find a big one, use as much as you need for the recipe and if you have extra, make soup, add it to a salad or as a side to your next meal.
- In my book, I have a recipe for homemade ricotta. I am not going to divulge that here. You will have to buy the book for that but Kite Hill makes a delicious almond ricotta cheese that is just as delicious!
- You can caramelize the onions and roast the squash ahead of time to make same day assembly for a party a cinch. They both will stay in the refrigerator a few days and you can freeze them too!
Butternut Squash Galette
A perfect holiday dish!
- 1 heaping cup peeled and cubed butternut squash
- 1 tablespoon olive oil
- Pinch of salt
sweet white onion, thinly sliced into half moons
- 1 clove garlic, pressed
- Pinch of salt
- 1 teaspoon salt
- 1/3 cup melted coconut oil
- 3 tablespoons water, room temperature
- 1/2 cup vegan ricotta cheese
- 1 teaspoon olive oil
Glaze & Topping
thick apricot preserves
- 2 tablespoons water
- 2 teaspoons savory, finely chopped
To roast the butternut squash, preheat the oven to 400 and line a baking sheet with parchment paper. Toss it with the olive oil and season with a pinch of salt. Roast for 25 minutes, until the edges are starting to brown. Take out of the oven and set aside. You will be baking the galette in a 400 oven so you can leave it on or turn it off and bake it later.
To make the caramelized onions, heat a heavy bottomed pan with sides over medium-low heat. Add the oil. When it is shimmering, add the onion. Use tongs to mix the onion around and coat it with the oil. Cover the pan and sweat the onion, until it becomes translucent and starts to soften, about 8 minutes. Uncover and add the garlic and a pinch of salt. Stir around. Continue to cook, uncovered, over medium-low heat, stirring every so often, until the onion is golden and buttery, 20 to 25 minutes. If the onion starts to stick to the pan, add a little bit of water. Take off the heat and set aside.
To make the dough, line your counter with a few pieces of plastic wrap, wide enough for rolling out the dough. Add the flour, salt and coconut sugar to a big mixing bowl. Mix to combine. Add the coconut oil and water to a measuring cup with a spout. Whisk to combine. Pour into the flour. Mix the dough together with a small silicone spoonula or wooden spoon. It will come together quickly and easily. Lift the dough out of the bowl and use your hands to form it into a ball.
Drop the dough onto the middle of the plastic wrap and cover with another piece of plastic wrap. As you roll out the dough, you will need to add another piece or two to completely cover the top. Use a rolling pin, and with even pressure, roll out the dough, turning it every so often, to about 12 inches around and ⅛-inch thick. Run your palms over the crust to feel if it is evenly rolled out. If there are thicker spots, roll it again.
To assemble the galette, first preheat the oven to 400. Line a baking sheet with parchment paper. Take the plastic wrap off the top of the dough, lift the dough up and flip it over onto the sheet pan and remove the rest of the plastic wrap.
Mix the ricotta with the olive oil until combined. Spread the ricotta mixture into a thin layer on the dough, leaving about a 1-inch border of dough. Arrange the caramelized onion on top of the ricotta. Arrange the butternut squash on top of the onions. Fold the edges of the dough over the filling, pleating it as you go around. If it tears, just pinch it back together.
To make the glaze, whisk the apricot preserves with the water. Brush the glaze over the edges and top the folded dough. Sprinkle the chopped savory over the top of the galette.
Bake for 45 minutes until the edges are golden. Let stand for 10 minutes before cutting into it. Serve warm or at room temperature.