This recipe was featured on the Food Network Show "The Next Food Network Star" and it is one of my favorites. The original recipe called for goat cheese, but I'm not a fan, so I substitute feta for it.
Butternut Squash
Beets Greens (any green will do)
olive oil
goat cheese
salt and pepper
walnuts
(1/2 cup chopped mint is optional)
Preheat oven to 425 degrees F.
Peel and cut butternut squash into 1/2-inch cubes. Place on 2 sheet trays, drizzle with olive oil and 1 teaspoon salt and distribute evenly. Place in oven and bake until softened and golden.
Wash beet greens and de-stem and chiffonade greens. Toast walnuts in a medium skillet over medium heat.
Remove squash from the oven and toss in beet greens, mint and goat cheese. Top with toasted walnuts. Adjust seasonings with salt and pepper, to taste, and serve warm.
Showing posts with label winter. Show all posts
Showing posts with label winter. Show all posts
Monday, January 26, 2009
Winter Squash Galette
This galette turned out awsome! It was so pretty and tasted delicious.
I highly recommend any cookbook by Deborah Madison. Even if you are not a vegetarian, her recipes may encourage you to make more meatless meals. This one is a great option for a veggie Thanksgiving.
Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
2 1/2 pounds butternut squash
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
Preparation
Yeasted Tart Dough with Olive Oil
Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells
Dissolve yeast and sugar in water in medium bowl and let stand until bubbly, about 10 minutes. Add oil, egg, and salt, then stir in flour. When dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour.
Preheat oven to 375 degrees. 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 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.
I highly recommend any cookbook by Deborah Madison. Even if you are not a vegetarian, her recipes may encourage you to make more meatless meals. This one is a great option for a veggie Thanksgiving.
Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
2 1/2 pounds butternut squash
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
Preparation
Yeasted Tart Dough with Olive Oil
Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells
Dissolve yeast and sugar in water in medium bowl and let stand until bubbly, about 10 minutes. Add oil, egg, and salt, then stir in flour. When dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour.
Preheat oven to 375 degrees. 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 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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