Hello hello beautiful humans. How is everyone out there? Wonderful I hope!
Full discloser, lately I’ve been letting my anxiety and panic attacks get the best of me. It’s not something I talk about outside of my close circle much but it’s something many people struggle with. I started this blog as a way to release and find center in my life – which only 4 months ago was turned upside down with an international move. In a previous post I talked about doing more of what I love and less of what stresses me, this my friends is easier said than done.
I was able to connect with a good friend yesterday who made a huge move around the same time I did. We both moved about 3000 miles (just in opposite directions) me to the Emerald Isles and her to the Golden State. We exchanged how we were feeling about all the change and how settling in was going. I was surprised to hear that like me, she was having a difficult time. It helped remind us both that we’re not the only ones who is trying to adapt to something completely new. It also helped remind me that if something isn’t working – or causing you stress/anxiety/panic – change it.
After that talk I was inspired again and went directly into the kitchen, this my friends is how the Winter Squash Galette was born!
Look at that yummy, cheesy, squashy thing right there!
So… I knew this week I wanted to do a recipe with winter squash (seeing as how it’s in season ? ?). I originally wanted to get an Acorn Squash – they’re just so lovely. They have a mild, subtly sweet and nutty flavor and the skin is also edible. Sadly, after going to store after store earlier in the week no one was stocking them.
Enter the hero of this story, Kabocha Squash (aka Japanese pumpkin). The Kabocha is sweeter than its pumpkin cousin and has with a nice nutty flavor. Since the flesh is softer than most other squashes I decided to attempt a galette with it.
What’s a galette? It’s just a fancy French word that means free formed tart. Galetts are so quick and easy to put together but they’re visually stunning; people will think you’re a cooking wizard!
hello cute little green guy ??
This squash, like any, is going to require a good sharp knife and some force to get through – totally worth it I promise. The skin is also edible and soft when cooked – I choose to remove it but you can totally leave it on.
To balance this squashes sweeter flavor I used nice strong gruyere and parmesan. I also caramelized a Spanish onion to impart it’s famous hauntingly savory, umami flavor. The combo of these flavors is making my mouth water right now thinking about it – it’s that good!
So… who’s ready to learn who to make this wonderfully wintery galette?
Me, me, me!!
Prep time: 20 mins Cook time: 35 mins Servings: 4
- 1 package pre made shortcrust or pie dough
- 1 Kabocha squash
- 1 large Spanish onion
- 1-2 tbsp butter
- 1/2 cup of shredded gruyere cheese + more for sprinkling on top
- parmesan cheese (for sprinkling on crust)
- salt and pepper to taste
- shake of cayenne (optional)
1. Pre heat oven to 400° F or 200° C and line a baking sheet with a non stick cooking mat or parchment.
2. Over medium high heat melt butter in heavy bottom pot. Slice onion and add to melted butter and cook until translucent, about 5 mins. Once translucent, lower heat to medium low and stir occasionally for 35-40 mins or until the onions take on a golden brown color. Set aside.
3. Cut squash in half and seed. Lay flat and remove the stem and bottom. At this point you can peel if you wish. Cut into 1-4 – 1/8 wide slices and set aside.
4. Rollout dough to a 12″ – 14″ circle, move to lined baking sheet. Add gruyere cheese, layer on onions and finally squash leaving a 2″ perimeter. Fold dough up over the edges of the filling.
5. Bake for 25-30 mins or until golden brown. Add parmesan and more gruyere, broil for 3-4 mins or until cheese is bubbly and crust is dark brown.
6. Serve and enjoy