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Winter Squash Galette

Source: Deborah Madison
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Active Time:  30 Minutes
Total Time:  2 Hours
  Makes 6
RECIPE INGREDIENTS
3 to 4 pounds butternut squash, halved lengthwise, seeded
3 tablespoons olive oil
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

Galette Dough (see recipe)
1 large egg, beaten to blend
Other necessary recipes:
Galette Dough
Winter Squash Galette Recipe at Cooking.com
DIRECTIONS
Preheat oven to 375 degrees F.

Brush squash with 1 tablespoon oil. Place garlic cloves into squash cavities. Place squash cut side down on large baking sheet. Bake until flesh is tender and cut sides are golden brown, about 40 minutes. Scoop squash flesh from skin. Peel skin from garlic cloves. Combine squash and garlic in large bowl and mash with fork until fairly smooth, leaving some texture.


Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add onion and sage and saute until onion is soft and beginning to color, about 12 minutes. Add onion mixture to squash mixture. Stir in all cheeses. Season to taste 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 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 dough over filling then brush edges with beaten egg. Bake until crust is golden, about 40 minutes. Transfer galettes to plates and serve.


DO AHEAD TIP:
Transfer galettes to rack to cool. Rewarm galettes on baking sheet in 400 degrees F. oven for 10 minutes.


Adapted from Vegetarian Cooking for Everyone.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Savory Tarts and Galettes
 Vegetarian Holiday
Nutrition Facts per Serving
Yield:   Makes 6
Calories: 841
Fat. Total: 53g
Fiber: 10g
Carbohydrates, Total: 71g
Sodium: 787mg
% Cal. from Fat: 57%
Cholesterol: 198mg
Protein: 24g
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