This week I’m featuring two recipes using winter squash and apples! Today a Galette (French for a flat round pastry or bread) and on Thursday, check back for Winter Squash and Apple Soup. These dishes are excellent served together as a meal or as separate dishes! I made these for lunch recently when we were having one of the first damp, cold and rainy days here in Seattle. It was a wonderful meal to cheer up the day. 🙂
This is a great recipe for leftover roasted squash since you do need to cook it before putting into the shell here, but it is otherwise quick and easy to assemble!
- 1 pound winter squash – peeled, seeded and cut into 3/4-inch cubes
- 1 tablespoon oil
- Salt and black pepper, to taste
- 1 tablespoon butter
- 1/2 cup thinly sliced sweet onion
- 1/2 apple – halved, cored and cut into thin wedges
- 1 teaspoon chopped fresh thyme
- 1/4 cup crumbled blue cheese (or parmesan works great as well)
- 1 prepared pie crust (I use a gluten free version)
- 1 egg yolk plus 1 tablespoon water (for egg wash)
- Preheat oven to 400° F.
- Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apples and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.
- Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.
- Bake until golden, 20 to 25 minutes. Cut into wedges before serving.
Super Mom Tip: 1) Use leftover baked squash and save a step! 2) Don’t have time to work on the pleating and egg washing the crust? I didn’t either. I just tossed the filling and baked it in the crust and voila! I’m sure it tastes just as good!
Thanks to and inspired by the recipe on PCC Natural Markets!