Winter Squash Savory Galette With Butternut Squash and Kabocha Squash
Winter Squash Savory Galette
This excellent savory pastry easily graces any dinner table and it can make a good entree for vegetarians. See the notes at the end to make it vegan.
- 1 each butternut squash
- each kabocha squash
- .5 each red onion (peeled and sliced very thin)
- 2 tsp olive oil
- 1 pinch salt and pepper
- 1 each pie crust
- 2 tbsp sour cream
- 1 tsp grated Mozarella or Parmesan cheese
- 1/2 tsp dried ginger
- 1/2 tsp paprika
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Microwave the squash for 4 minutes each. Peel, cut them in half, and remove the seeds. Use gloves or let them cool so you don't get burnt. Once they are cut in half and seeded, slice them about 1/4 inch thick.
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Lay a pie crust on a baking pan with a sheet of parchment paper. Spread the center with the sour cream and sprinkle the parmesan cheese on top.
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Arrange the slices of squash in a spiral fashion in the center of the dough.
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Fold the edges of the crust up onto the squash. Sprinkle ginger, paprika, and onions over the top.
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Bake the galette in the oven for an hour or until the squash is very tender and the crust is golden brown.
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Cool for 10 minutes. Slice into 10 pieces and serve warm.
To make this dish vegan, use vegan versions of pie dough, sour cream, and cheese.