Sunday, November 6, 2011

Butternut Squash and Blue Cheese Galette

Wow, can't believe the Farmer's Market is over! Time really does fly by and now we are back to the snow and bitter chill of winter, but don't fear; good recipes don't stop with the warm weather.  Winter does end the growth of many vegetables and fruits that we love, but winter squash does begin to come in around this time.  This recipe uses one of these delicious squashes to make a warm and tasty recipe.  This recipe with the yeasty, pizza like dough, the squash and the blue cheese makes for a delicious mix of textures and tastes. The amount of blue cheese you put on is your choice, so put on as much or as little as you want (not too much for me). This recipe is great and I hope you enjoy it.  Try not to get to cold out there and get ready to enjoy the winter season!


Yeast Dough-

1/3 cup lukewarm water (105-115 degrees F)
1 tsp. active dry yeast
1/2 tsp. honey
1 1/2 cups flour (we use freshly milled)
1/2 tsp. Redmond Sea Salt
1 large egg, at room temperature (Clifford Family Farms)
3 tbl softened butter (Winder Farms)

1. In a bowl, stir together the water, yeast and sugar. Let stand in a warm place until bubbly, about 10 minutes.
2. In another bowl, mix the flour and salt and make a well. Add the egg, butter and yeast mixture to the well and, using a wooden spoon,  incorporate the flour into the liquid ingredients to form a soft dough. Turn onto a floured surface and knead briefly until smooth.
3. Transfer the dough to a lightly greased bowl, cover with plastic wrap or a towel and let rise until doubled in bulk, about 45 minutes. Punch down the dough and let it rest briefly before rolling out.


2 1/2 lbs. butternut squash or other winter squash
Olive oil
1 small head garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped (or 1 1/2 tsp. dried sage)
l/2 cup freshly grated Parmesan cheese
2/3 crumbled Delano Peak Blue Cheese (Snowy Mountain Creamery)
1 large egg, beaten

1. Preheat oven to 375 degrees F. Halve the squash using a sharp knive, scrape out the sees and fibers. Lightly brush each cut side with olive oil and season with salt and pepper. Please the garlic cloves in the cavities and turn the squash cut sides down on a baking sheet. Bake for about 1 hour, or until the squash is tender when pierced with a knife or fork.  Garlic should also be soft and, if not, return to the oven a bake a little longer.  Scoop out the squash flesh into a bowl and squeeze the garlic out of it's skin into the same bowl. Mash with a fork until fairly smooth.
2. In a skillet, warm teaspoonfuls of olive oil over low heat. Add the oinion and sage and cook, stirring occasionally, until the onions are soft and beginning to color, about 5-7 minutes.  Add to the squash and garlic along with the Parmesan cheese and mix well. Fold in 1/3 cup of the Blue Cheese.
3. Preheat oven to 400 degrees. On a lightly floured baking sheet (we use a pizza peel), roll out the dough into a 14 inch round. Spread the squash filling over the dough leaving a 2-inch border. Sprinkle remaining blue cheese on top. Fold up and pleat the border of the dough. Brush with the beaten egg.
4. Bake until the crust in nicely browned, about 25 minutes. Serve hot or warm. Leftovers are great for lunch cold!
adapted from The Savory Way by Deborah Madison

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