BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE
Make and share this Butternut Squash and Caramelized Onion Galette recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 3h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
- Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
- Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
- Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
- Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
- Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
SQUASH, FETA & BULGUR SALAD
Roast sweet butternut squash then stir through this rustic vegetarian dish with Greek cheese, spinach and coriander
Provided by Jennifer Joyce
Categories Lunch, Main course
Time 40m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
- Put the bulgur wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulgur wheat along with the feta, cooled squash, coriander and spinach.
- In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.
Nutrition Facts : Calories 676 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 19 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
ROASTED BUTTERNUT SQUASH AND FETA PIE
Sweet caramelized onions and roasted butternut squash (called butternut pumpkin in Aussieland), teamed with feta cheese and partially encased in pastry. The roasting intensifies the sweet flavor of the squash and gives it a creamy texture, nicely balanced by the feta. Reduce the amount of fresh herb if you prefer. Preparation time does not include cooling.
Provided by Daydream
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400F (200C), with rack positioned in the middle.
- Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
- Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
- Bake for 20 minutes, or until squash is just tender and starting to brown.
- Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
- While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
- Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
- Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
- Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
- Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
- Place the pastry circle on a baking tray lined with baking paper.
- Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
- Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
- Bake in the oven for 25 minutes or until pastry is crisp and golden.
- Cover the vegetables loosely with foil if they look to be over-browning.
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