12 Holiday Food Comas: Butternut Squash Galette

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Did anyone else just realize that Christmas is less than a week away? Even though I’m in the middle of posting all these holiday recipes, it only hit me last night as I was pouring over my gift-giving Google spreadsheet and realizing how many people I had left to shop/craft for this year. That’s right, folks. You may be the lucky recipient of a handmade, gold-filigree pine cone dipped in glitter and mounted on a stand composed of bedazzled Popsicle sticks and Play-Doh.

In other news….

Deb did it again, that clever girl. This isn’t one of her newer recipes, but it’s definitely a favorite amongst her many, many followers. And how could it not be? Joyous squash. Merry caramelized onions. Fancy sage leaves fluttering everywhere. It’s a sexy dance of flavors that may cause excessive selfishness and gluttony.

The only alteration I would make is to the cheese, which I thought was a bit melty with all fontina. Maybe half Gruyere and half fontina would strike the right balance for my gentle palate.

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Butternut Squash Galette

from Smitten Kitchen

Pastry:

1 1/4 c flour
1/4 t salt
1 stick butter, cut into 16 pieces
1/4 c sour cream
2 t lemon juice
1/4 c ice cold water

Filling:

1 small butternut squash, peeled, seeded, and cut into 1/2-1″ dice
2 T olive oil
2 T butter
1 large sweet onion, thinly sliced into half moon slivers
1 t salt
pinch sugar
1/4 t cayenne
3/4 fontina cheese, grated (or half fontina, half Gruyere)
1 1/2 t chopped fresh sage leaves

For the pastry: In a bowl, combine the flour and salt. In a separate bowl place the cut butter. Place both bowls in the freezer for one hour. Remove and place flour/salt in a Cuisinart. Scatter the butter over and pulse (about 10 1-second pulses) until no large bits of butter appear (should appear like cornmeal). Place in a large bowl and make a well in the center. In a separate bowl, stir together the sour cream, lemon juice, and water, then add to the flour mixture. With a spatula, gently fold the liquid in until incorporated. Do not over mix! Remove lumps as they form so that you do not overdo them. Pat the dough into a ball inside the bowl, cover with saran wrap, and refrigerate for one hour.

For the filling: Preheat your oven to 375. Toss the squash with the olive oil and 1/2 t salt, then place in a single layer on a foil-lined baking sheet. Bake for 30 minutes or until tender. Stir halfway through. Meanwhile, melt butter in a heavy-bottomed skilled and add onion slivers, 1/2 t salt, and sugar. Cook over low heat until soft and golden brown, about 25-30 minutes. Stir in cayenne.

Raise oven temperature to 400. Mix squash, onions, cheese, and herbs together in a bowl. Set aside.

On a floured surface, roll the dough out into a 12-inch round. Place onto an ungreased baking sheet, spread squash mixture into the center (leave a 1 1/2″ border), and fold the edges over the squash. The center will be open and glorious. Bake for 30-40 minutes or until golden brown, melty, and delicious looking. Nom!

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12 Holiday Food Comas: Rosemary Squash Casserole

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I know it’s wrong, but sometimes I just pour heavy cream on things. Just…all over it. Strawberries, peaches, waffles, my hand, etc. Usually those moments are influenced by the emotional eating part of my brain that says things like “If you’re sad, food will make you happy!” and other illogical things.

In this instance, however, the cream is not so random and impulsive. It melds wonderfully with the herbs and squash, creating a wonderful cold-weather dish that pairs beautifully with almost anything (…like more cream?). Be fairly generous with the salt and pepper and don’t try and go “lean” with skim milk— it will separate in the oven and not thicken properly while the dish cools.

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Rosemary Squash Casserole
1 1/4 c heavy cream
2 sprigs fresh thyme
1 t chopped fresh sage
1 t chopped fresh rosemary
1/2 c grated parmigiano
1 small butternut squash, peeled
2 small russet potatoes
1 small sweet potato, peeled
2 t salt
pepper

Preheat your oven to 375 and grease an 8″ x 8″ baking pan. In a small saucepan over low heat combine the herbs and cream, stirring frequently. Meanwhile, thinly slice the squash and potatoes. Layer them in the pan with the salt, pepper, and parmigiano (sprinkle them every time you make a new layer). When the cream is hot, fish the thyme sprigs out and pour the cream over the potatoes and squash in the pan. Bake for 35-40 minutes or until golden brown and bubbly. Let rest for about an hour or two, to give the cream time to thicken. Warm gently when ready to serve and sprinkle with additional parmigiano. Nomnom!

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Squash Fritters

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These were seriously one of the best things I’ve ever had. Something about the lemon-sage-squash combo blew my mind a little bit and I am really excited for breakfast to come back around so I can have more. Knowing leftovers are sitting in my fridge is driving me a little bit crazy….just….waiting to be eaten….NOMNOMNOM…..

My neighbor has this wonderfully generous habit of giving me excess from her CSA veggie box, so when some squash appeared in my hands from her I couldn’t resist the call of the frying pan. A lot of recipes I came across in my fritter research called for a bunch of eggs and flour, which seems like it would just mask the glory of the squash. No thank you, internet.

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I would only maybe add a friend egg on top, but that’s only for frisky moments with adventure-seekers.

Go forth and conquer, foodies.

 

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Squash Fritters

makes 8 fritters

2 small or medium spaghetti or butternut squash (about 2 c cooked, in the end), seeds reserved
1/2 c bread crumbs
3/4 c shredded Gruyere cheese
1 heaping T chopped fresh sage
1 t salt
1 egg
1/2 c vegetable oil
Sauce
2 T finely chopped chives
1/2 c greek yogurt
juice of 1/2 lemon
zest of one lemon
1/2 t salt

Cut the squash in half lengthwise and bake cut-side down at 350 for 30-35 min, or until tender. Remove the squashy flesh from the skin and mash in a bowl. Toast the reserved seeds in the 350 oven for about 5-10 minutes, or until slightly brown and crunchy. Set aside. Add the bread crumbs, cheese, sage, salt, and egg to the squash and stir until combined. Divide the mixture into 1/4 c patties. Heat the oil in a cast iron pan over medium heat and cook the fritters until golden brown on both sides, about 4-5 min per side.

For the sauce, mix all ingredients in a small bowl until combined. Top the fritters with a dollop of the yogurt sauce, sprinkle with the toasted squash seeds, and serve immediately.

 

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