(For a cheese-hating friend.) (I also added some crumbled up bacon left over from breakfast, which — not to be too predictable — I ::heartily:: recommend.). Now, whenever I make this butter pools all around the crust so that the dough is essentially frying in it’s own fat. All in all… SO GOOD! Love! Was incredible and definitely would have been fine if I had skipped the cheese altogether. I wanted to make it super easy so you if you don't want to buy a whole squash and peel it, you can buy cubed raw squash. I used to eschew its predominantly green cast and lack of ta-da shrubbery, but now I really get its charm: how else will a few superstars stand out? Instead of treating it like a chore, I try to peel it meditatively, remembering sunny days in my summer vegetable garden and feeling grateful for this part of the harvest. I’m a fan! With a spoon, scoop out seeds; discard. I took commenter advice and cut the flour into the flour in the cuisinart which was very easy. Thanks for a great recipe; I’ll be trying others. I was hoping to have some left over for lunch today…no such luck. Fabulous! Serves 6. My boyfriend proclaimed it the best thing I have ever made! Any suggestions on sweet fillings, fruit and others? Was looking for a guiding recipe for a fall picnic galette- perfect! It’s so divine and such a crowd-pleaser, as I have made it now several times! I substitute 1/4 flour for cornmeal to give the crust a little more crunch. we added a little chevre on top, and then garnished with crispy sage. My crust was delicious & flake-y (albeit there was butter melting all around but who doesn’t love a lot of butter, right?). The combination of the onions, butternut, sage and cheese: heavenly. I’m also usually horrible with crusts, tearing them nonstop,and then having to patch them up, but this crust was flaky and delicate but so forgiving when I was rolling it out! However, I’m hoping you can help me with the crust. The dough is awesome and super easy to make. I haven’t tested it but I suspect it would be a problem because it won’t solidify. I will definitely make this again. I was super excited to make this today, and it smells delightful! I love this recipe, and have been making a version of it for years to my family’s delight, so I was thrilled to see it in the book. And let's not forget the brown butter sage sauce. I totally agree – I just want to keep making this crust and coming up with new things to fill it with! Thank you, thank you, thank you!! I enjoyed a smaller galette with zukes, goat cheese, and basil. With all the chilling it took quite a while to make, but very well worth the wait in the end. I left out the sage because there was none at the market, added more onions, and put some balsamic on the the squash as it was baking to give it some zing. But I’ve always loved this crust and was wondering if it might work as well. For a busy weeknight, I will peel and chop the squash Sunday night and store it in a plastic container until I use it later in the week. 1/4 teaspoon cayenne, or to taste The galette turned out beautiful and I think it would be awesome with other fillings. Awesome! The best part is that this was super easy! I have been consistently delighted with your recipes, especially the desserts and breakfasts. I guess we will save the maple cookie dough for another day. I don’t know how I missed this recipe on your blog, but I saw it on the cover of the cookbook I just received (THANK YOU DEB, I am so in love with your book), and made it the next day for guests. baking pan. She is a gourmet cook. Directions. Thanks! But enough that it ends up tough, they were too big.). Thanks for another great meal! Very tasty!! The crust was heavenly, buttery, flaky, just beautiful. “mull over all of its cider”…I love your writing, Deb. After the part about fishing lumps out — add, in, “Just kidding. I think you made it to one of them, Farrington Books maybe? THIS WAS SO GOOD. It’s divine and the cornmeal in the crust gives it just a perfect bite. Thanks! Here are my lazy/cheap substitutions: 1) Used food processor for crust, which worked out fine. Oddly, my store was out of butternut squash so I used two sweet potatoes and it was AMAZING!!! Thanks for sharing this amazing recipe! i lazily added the lemon juice, sour cream and ice water all in one go–that is, dribbling it in as i stirred with a fork, as opposed to taking out the first portion of moist, lumpy dough before continuing. My only gripe: it served two, not six. made it for the fam…WOW everyone RAVED about it! Looked like pumpkin pie, only savory and better! I’m not one to be afraid of delicious, delicious fat, but the end product was a bit oilier than ideal. i can only imagine how delicious it is going to be at our dinner party tonight! I have done this many times. Deb, since I’m a tinkerer, trying to eat gluten free, and didn’t have all the ingredients you called for, I riffed on your recipe, making a dough from chickpea flour and dotting the tart with ricotta. Hi, x 7-in. Deb, there’s something wrong with your search today 12/22. Guess I need smaller pieces of butter next time. I had to fend off my husband to get second helpings (and I failed at this task – FYI). Tonight I decided to conquer the fear in the name of roasted butternut squash. Absolutely delicious and I can’t wait to make this again with other fillings! (i.e. Do you have suggestions on how to amp up the veggie flavor? Thanks a million! Once they’re browning, there’s just the right amount of time left to chop and saute the onion in another pan. So glad you liked it. It takes a bit of planning, but I was surprised at how easy the dough was to make by hand. Never mind THAT!”), but it was yummo! Thank you so much for this recipe– I made it for my Husband this weekend and we absolutely loved it. This dough sound lovely and SO versatile! I love to cook, and do so pretty much every day, so your blog has been a HUGE inspiration! Sage, onion and squash is such a perfect combo. I am obsessed with galettes and this dough is the best dough for them. I had a question about the seasoning. I was just introduced to your glorious recipes the other day through a friend who raved about your new book. Thanks for re-posting this for those of us who found you after 2007 :-). In celebration of fall I made this AMAZING Galette from your cookbook. i have been waiting to make this forever and today had both the ingredients and the time, so i went for it. It was picture perfect. all smushed together. my only regret is that i polished off the rest for lunch today and am already craving more. and Yum!!! I just revisited this years after I first made it — this time the cookbook version (bigger, yay!). My favorite way thus far is with a combination of acorn, butternut, and kiminchi squash adding white sweet potatoes. Didn’t have fresh thyme, so used dry and some garlic powder. It came together so easily and rolled out perfectly after chilling about an hour. Either way, the result tonite was very tasty, elegant, and perfect for my overflow of CSA squash. Wow! 3. Either will work. Something different and showstopping, but not too far out of their comfort zone. I do have a question about this one though. Knew you would be. It wouldn’t be my preferred crust for it because this one is a bit tender and flaky. I have told everyone I come in contact with about this recipe and your blog, of course. 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. I used fresh thyme and romano, white cheddar, and chevre, as these were the things I had on hand. Our tablespoons seem a lot more than yours and I end up over buttering … MelissaLouisey — Lard can make a crust with a lighter mouthfeel, but I prefer butter for flavor. My. I love the rustic appearance of freeform tarts. Like some other commenters (171 and 191), we didn’t freeze the flour or butter, and the crust came out flaky and tasting really delicious. It turned out GREAT!! I agree with Polinium…a trip to the Farmer’s Market is in order! Keep stirring until all of the flour is moistened. One tiny problem is that the crust seemed to emit a lot of oily liquid as it baked. It is DELICIOUS, exactly as written. It went perfectly with the ham and kale salad that were being served. Thanks! And for what it’s worth, we really like this with gruyère rather than fontina…. memphislizzie — Great idea. We loved it so much that we made it again a week later! This is fabulous – I have frozen 1/3 and will warm it up and lay narrow slices on their sides and serve as appetizers for TGiving! Am planning on making this today. I’ve wanted to try this recipe for a while but never gotten around to it, but today was the perfect fall day and we have a guest for the week so this was it, and I have never had as many compliment on my cooking ever as I got for this. My fault for not cutting the butter small enough into the tart. It is also easy to do all the prep the day before and assemble and bake the day of the event. I made this the other night for my boyfriend. That crust is fab, so easy but really light and flaky. Next time I will roll it a bit thinner and be sure to pinch the dough down. It was amazing!! Found my mothers old tart tins which were perfect for forming the ravioli. Both the sweet and savory galette doughs I use do well both refrigerated and frozen. I wanted to share a trick to shorten onion-caramelizing time- I read it somewhere in a magazine- which is to microwave sliced onions before sauteing. It tastes the same! I gave the option of having alone, alongside either beef and barley soup or meatballs (which was what I had on hand). Place both bowls in the freezer for 1 hour. But I can stop contemplating it because this is it– caramelized onion, sage and butternut squash with “stinky cheese” (according to my original note). Butternut Squash and Caramelized Onion Galette. the first time i’ve ever worked with dough where it didn’t stick and tear and fall apart and make me cry and rend my garments. The recipe looks lovely :). Last time I tried cutting the butter down to 10 tablespoons (for the larger version in your book) and there was still so much butter that it actually started a grease fire in my oven. To-die-for. I have a toddler and can only do so much during nap time lol! Not ready to hibernate yet! it looks incredible! you’re photos continue to get more and more inspiring. Currently making this for the second time, really really love it. Deb . I also took the lazy route and bought pre-cubed and peeled squash, making this tasty dish incredibly easy! I used parm, brie, and goat cheese. I had to fight my way in right as they were roping the room off and felt lucky to be there… This was the first thing I made from your book and I’m in love. i made this tonight and it was delicious! Thanks for a wonderful recipe! Great fall recipe. I can’t emphasize that enough. I am making my Christmas cooking plan and not able to find some of my favorite recipes – just a heads up! Just to gently mix it. Regardless, can’t wait to try it! Where did you get butternut squash oil? Well, your butternut squash and onion galette completely won him over! Used Cheddar cheese and it was ok, held things together but not much flavour. THIS RECIPE ROCKS !!!!! I have been fortunate enough to marry someone who feels exactly the same way, but the only problem is figuring out how to make fall longer than it is and that solution, my friends, is to drive north to catch the early show. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. (and cooked in the galette it is totally mild, imho.). I guess my friends are starting to catch onto me! I made this – and it is completely delicious and very satisfying! It was so easy to work with. But most of all, I can’t wait to try this pastry, first in a sweet version. I love this crust so much, that I was wondering if I could use it for my dessert pies this Thanksgiving? Can I cut the dough into small rounds and make them like individual tartlets? Here’s the recipe, if you’re interested. I made this because I wanted something I could have on hand for out-of-town guests to munch on at any time of day. If you try it, please let us know if it works. I’ve made this about 5 times in the last two months, including on Thanksgiving for my in-laws and a work potluck. Place the butter in another bowl. This was fabulous! Thank you!! All was going great – it came together perfectly and looked exactly like your picture above. I’d like to make it again this weekend for some company. There are some other galettes on the site more suited for summer, such as the burst tomato galette with corn and zucchini and the zucchini and ricotta galette. I’m not sure what the difference is between a traditional and non-traditional feta cheese. I made it with whole wheat flour and a bit of sour dough starter instead of water. Made it to serve with Thanksgiving turkey leftovers, and it was a hit. Had to look up some troubleshooting ideas. The crust is PERFECT! I think next time I’ll cut the butter down a bit and proceed with the lazy crust development. New here? To anyone who’s curious, it totally worked! I love, love, love this dish . Can I freeze the other half of roasted butternut squash for next time , I’m sure others will appreciate your input. Cut them thin enough, and they just crumble afterwards. I saw that a couple of people had asked about it in the past, but no responses. Oh. Guess I’m going to have to refine my artificial lighting skills. I couldn’t make it as I wasn’t driving at the time due to vision issues. and I’m so glad I signed up for your weekly newsletter. Like I said first time making crust so I had/have no idea what to aim for. made your recipe exactly and it was A-MAZING. Your email address will not be published. If I wanted to make this ahead of time and refrigerate it for a few hours after step 5, do you think it would still turn out? Hope it turns out as great as yours does….Di. My sister is a vegetarian so made this with for her main dish for Christmas dinner, it is AMAZING the cayenne adds a perfect kick and I have never made homemade dough of any kind before so I was a wee bit scared of this, the rustic nature of the gallette is very forgiving, lets just say mine was very rustic :) It’s really salty and cuts the sweetness in a good way. Making this tomorrow for Thanksgiving (for the second year in a room) as I just love it…I’ve admittedly also made it on other non-special occasions this year and find the leftovers great for lunches (it’s one of those meals that gets better as it sits it seems). Made this, loved it, will make it again and again. Gruyere and rosemary were what we had on hand, instead of fontina and sage, which turned out well. And the way you peel the squash is great! Deb, I love ALL your recipes. Any other ideas for fillings? G. Is the brown butter sauce here enough for all 6 dozen ravioli or is it for a certain number of servings? Using a large, sharp knife,trim the squash ends, then halve the squash crosswise to separate the bulb from the neck. I love this recipe! i made your sweet potato buttermilk pie for a potluck last week and it was very well received! :) thanks for the recipe! I made this recipe in the full form (YUM) and baked the original size in pie pans and folded the edges in as a faux galette to avoid any potential mess and it worked out great! Heat over low heat for at least 15 minutes to infuse the butter. I will definitely make this again :). i had three pieces…i.e. Do you remove the garlic before purring the squash or include it? Your email address will not be published. Again… love it! It came out delicious and decadent – looking forward to improving next time and trying new variations! I made this a while back and loved it! This has become a Thanksgiving staple as we have made it at least the last 4 years. such a beautiful holiday dish! Marlene — I think either would work. It keeps well. I feel like this crust transcends any other pie pastry I’ve ever made, and I’m thinking it would be delicious in apple pie or blueberry pie! I especially love the crust. I am sure it would be amazing too with all purpose and made as she suggested. Oh, my!! I refrigerated all ingredients overnight, but next time I make this I will DEFINITELY freeze the pastry first. Absolutely. Thank you so much for this recipe! This recipe will definitely make more appearances at our house, and I may even one day find a butternut squash! Hi, Deb — With all of the recent conversation here about pools of butter (caused by too-large lumps of butter in the dough), I wonder: Since the dough will go into the refrigerator after it’s made and before we roll it out, couldn’t we combine the dough ingredients using melted butter? I immediately knew what to have for dinner… And oooooh, this was good! it worked! I think it is a stronger cheese and might overpower the squash but what do you think? Eagerly awaiting your answer! I used carrots and sweet potatoes). I also substituted a fontina/asiago cheese blend that worked very nicely. I’ve always been terrible with pie/tart doughs but this worked like a charm and was super tasty! In my opinion, there are three necessary pieces of equipment: a stand mixer with a dough hook, a pasta roller, and a ravioli maker. Home » Dinner » Pasta » Homemade Butternut Squash Ravioli with Brown Butter Sage Sauce, Published:November 4, 2019 Updated: December 5, 2020 by Krissy 44 Comments. I’m not usually much of a fan of winter squash, so I might have passed it by at a potluck. I can’t wait to make this! How long should I bake them for? Removed and patted it into a flattened smooth edged round of dough, put it into the fridge, cooled down and hardened, and it easily rolled out. Thanks! I just had to tell you I made this for dinner tonight and I absolutely loved it! I love this recipe, and I have made it with several different squash. 3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits I made this and we revelled in the light crispy galette and fall flavours. I used goat cheese instead of fontina. Or a berry pie? 1/4 teaspoon salt I tested this last night to use as a vegetarian main dish at Thanksgiving. I think it would be delicious, even without the cheese. OMG so so good! Can’t wait to try some of the other galettes! Not as lovely as daytime, but ten times better than (at least my) previous evening pictures. This year I’d like to try baking it in a tart pan with a removable bottom. Like another commenter said it also reheated very well the next day. It looked little, but tasted great. It transferred quite nicely to the baking sheet. This was my first try with a pastry blender which was a little scary (I grew up on food processor pie crusts).i recommend adding a bit more onion…. Because I didn’t have time to shop, I made this with pre-made pizza dough and provolone cheese and it was STILL absolutely outstanding! A trip to the Farmer’s Market is now in order. Prick the skin in a few places then microwave it for 2-3 minutes. Yum and YUM! (That said, even when tiny, a little bit of butter seepage, usually from the flecks at the surface, isn’t uncommon. I added paprika and a sprinkle of cinnamon (with s&p) to the butternut squash before roasting. I can’t wait to adapt it to what happens to be in season. it was absolutely perfect. That butternut squash is making me hungry, looks delicious. last night we made the alfredo from your cookbook and it was the best i’ve ever had – hello, LEMON! Hey, just made this recipe with my dad this weekend and it turned out amazing. BTW Deb Just made this for the first time last night and it was FABULOUS. Instead, I would keep the dough and filling separate, and put it together just before you bake it. I’m rather picky about cheeses, and am not a fan of melted cheese, so was wondering if parmigiano might work. Thanks, Deb! This. I used a little tangerine juice instead if lemon (since I didn’t have one and halved the flour with all purpose and chestnut, it had just a hint of nutty flavor to the crust, so good! I tried adding a big pinch of brown sugar and a touch of nutmeg to the filling, as someone mentioned above. You can even do all the cooking/prep several days in advance. I can’t wait to eat it because it smells so good! I made this back in 2016 using the cookbook and it was delicious!! Everyone loved it. Each time I have made this I am blown away! I made this for my book club and it went over well. Imagine how good it would’ve been if I’d actually followed the recipe! This is incredible. It is great!!! I did the book recipe but it’s kind of the same and my first time doing pastry! What’s the reasoning behind finger mixing the liquids into the dry ingredients? Thanks, it turned out great with that crust! I am making this next week, and no one else will like it, and so I will get to eat it ALL MYSELF. It’s best in flatter applications. My husband and i devoured all of it the night i made it…last night!

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