Butternut Squash Galette
It’s amazing to me that I can deal so well with an abundance of squash considering that just three years ago I was convinced it was poison. I have an aversion to nightshades, I managed to get over it with squash, now I aspire to be able to eat eggplant. Back to abundance though, if you’re only feeding two, even a medium butternut squash can be enough for 2-4 different recipes.
I used half of one in this Butternut Squash Galette inspired by Julie’s sweet potato version. I’d been wanting to try Julie’s recipe for quite awhile, but I just recently finally bought myself a cast iron skillet. With the fontina cheese, this is a perfectly rich autumn dish.
Butternut Squash Galette
serves 4-6
2 t plus 1 T olive oil
10oz baby spinach
3 cloves garlic, minced
1 T butter, divided
1/2 medium butternut squash, seeded, peeled, and sliced 1/16″ thick
salt & pepper
3/4 c fontina cheese, grated
Preheat the oven to 375F. Heat 2 t olive oil in an oven safe nonstick skillet over medium heat. Add the spinach and sautee until beginning to wilt. Add the garlic and continue cooking until spinach is completely wilted. Remove the spinach to a bowl.
Heat 1 T oil & half the butter in the skillet over medium heat. Arrange a layer of squash slices (there will be three layers of squash total) over the entire surface area of the skillet, they should overlap a little as they will shrink when cooked. Season with salt & pepper and cover with the spinach. Top the spinach with another layer of squash, season again with salt & pepper. Top with the grated fontina and the final layer of squash. Press down on the top of the galette to help the layers meld. When the bottom layer of squash starts to turn gold, dollop the top of the galette with the remaining butter & place in the oven.
Bake the galette for 20 minutes, until tender. Run under the broiler for a minute to crisp the top. Cool for at least 10 minutes, serve warm.
Permalink: http://www.applesandfacon.com/?p=155
