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- 3 to 4 pounds butternut squash, halved lengthwise, seeded
- 3 tablespoons olive oil, divided
- 1 head of garlic, cloves separated, not peeled
1 onion, finely diced
- 2 tablespoons chopped fresh sage or 1 tablespoon dried
- 1 cup freshly grated Parmesan cheese
- 3 ounces grated fontina cheese
- Salt and pepper
Galette Dough (see recipe)
- 1 large egg, beaten to blend
Companion recipe: Galette Dough
Preheat the oven to 375 degrees F.
Brush the squash with 1 tablespoon oil. Place the garlic cloves into the squash cavities. Place the squash cut-side down on a large baking sheet. Bake until the flesh is tender and the cut sides are golden brown, about 40 minutes. Scoop the squash flesh from skin. Peel the skin from the garlic cloves. Combine the squash and garlic in a large bowl and mash with fork until fairly smooth, leaving some texture.
Heat the remaining 2 tablespoons oil in a heavy large skillet over medium heat. Add the onion and sage and saute until onion is soft and beginning to color, about 12 minutes. Add the onion mixture to the squash mixture. Stir in all the cheeses. Season to taste with salt and pepper. (Filling can be made 1 day ahead. Cover and refrigerate.)
Line 2 large baking sheets with parchment paper. Roll out each dough piece on a floured work surface to 7-inch-diameter rounds. Transfer 3 rounds to each prepared baking sheet. Spoon about 1 cup filling evenly atop each dough disc, leaving 2-inch borders. Pleat the dough over filling then brush edges with beaten egg. Bake until crust is golden, about 40 minutes. Transfer the galettes to plates and serve.
DO AHEAD TIP:
Transfer the galettes to a rack to cool. Re-warm the galettes on a baking sheet in 400 degrees F. oven for 10 minutes.
Adapted from Vegetarian Cooking for Everyone.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
841 calories; 53g total fat; 198mg cholesterol; 787mg sodium; 71g carbohydrates; 10g fiber; 24g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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