From the kitchen: Butternut squash, Brussels spouts & goat cheese galette
You know what’s weird? Cooking in an unfamiliar kitchen – the sink is in the wrong place, the oven doesn’t seem to heat up just right, and none of my utensils, dishes or baking ware are around! Evan and I are currently living in temporary corporate housing until the end of the month, at which point we hope to be moved into our new house. In a way, it’s awesome because we didn’t have to rush to find a permanent place here in Richmond and it’s being paid for by his new company (which is probably most awesome of all). A month of free rent?! Yes, please! But what’s not awesome, is living out of moving boxes, not having all of the comforts of our own home and, for me in particular, having limited cooking supplies in the kitchen! I’m talking no vegetable peeler, no strainer, and only one knife!! We’re practically camping, but we’re making due. In fact, we’ve become quite resourceful. I peeled this butternut squash with a chefs knife! It may not sound like much, but it was no easy feat. Limited kitchen or not, we sure have been making delicious meals lately – including this super tasty autumn inspired galette. Roasted butternut squash, caramelized onions, sautéed Brussels sprouts and goat cheese all nestle into a flaky pie crust and bake to golden perfection. It was ridiculously good and I will definitely be making this galette again and again. I hope you’ll make it too! -xo!
Butternut squash, Brussels sprouts & goat cheese galette (adapted from Smitten Kitchen)
Makes 4-6 servings
- 1 single pie crust (recipe here or store-bought is fine)
- 1 small butternut squash (about one pound)
- 2 cups Brussels sprouts, shredded
- olive oil
- 1 large onion, halved and thinly sliced in half-moons
- 1 teaspoon salt
- 4oz goat cheese, crumbled with a fork
- 1 1/2 teaspoons chopped fresh sage leaves
Prepare squash: Preheat oven to 375 degrees F. Peel squash, cut in half and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with 2 tablespoons olive oil and a half-teaspoon of the salt and roast for 30 minutes or until pieces are tender, gently tossing about half way through. Set aside to cool slightly.
Onions and Brussels sprouts: While squash is roasting, heat 1 tablespoon olive oil and cook onion over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, about 15 minutes. Stir in shredded Brussels sprouts and continue to cook for about 10 minutes or until sprouts are bright green and tender. Set aside and let cool slightly
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions and Brussels sprouts, and sage 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 mixture over the dough, leaving a 1 1/2-inch border. Sprinkle with goat cheese before folding. Fold the border over the mixture, 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.