Squash Galette
This is the greatest dish ever because it is so versatile and will make you look like a better cook than you are. You can instead use sliced apples or pears, add sugar and cinnamon to turn it into a dessert. Vegetarian in the family? Leave off the cheese. Bacon lover? Crisp some up and sprinkle on at the end. This appetizer can be modified to work in advance of any kind of main course roast or fish-play with the cheeses and even try some different herbs such as sage and rosemary to add hints of flavor. Squash and dough are both mildly flavorful and would support a host of bold flavors.
Ingredients
· 1 acorn or butternut squash
· 1 red onion, peeled, cut in half and sliced thin
· Extra virgin olive oil
· Salt and pepper to taste
· 1 ball pastry or pie dough, homemade or store bought (enough for one pie)
· 1 cup shredded asiago, fontina, parmigiana reggiano or manchego cheese
· Honey
Directions
Preheat oven to 400 degrees Fahrenheit. Cut the squash in half and scoop out the seeds. Cut into 1-inch pieces and remove the skins. Toss with the red onion, olive oil and salt and pepper and lay flat on a baking sheet covered in parchment paper in a single layer so the pieces cook evenly. Cook until the squash is tender, about 25 minutes.
Roll out the dough to be the same thickness as if you were going to make a pie crust (if you bought a store-bought sheet, this is ready to go). Place the round of flattened dough on a parchment lined baking sheet. Nicely place the squash and the onions on the dough, leaving about a 2 inch border. Sprinkle all over with the cheese and then salt and pepper. Fold the sides of the dough up over the squash, making about a 3 inch trim.
Increase the oven to 425 and cook for 25-30 minutes or until the crust is lightly browned but not burned. Remove to a cutting board and cut like a pie. Drizzle with honey (Deb's brilliant suggestion) and serve with a nice slice of thin prosciutto and a glass of Sauvignon Blanc.
Note: you can use almost any kind of winter squash here.