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Recipe for Acorn Squash Galette by Dawn’s Recipes

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Recipe for Acorn Squash Galette by Dawn's Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Acorn Squash Galette. This dish qualifies as a Advanced level recipe. It should take you about 3 hr to make this recipe. The Acorn Squash Galette recipe should make enough food for 6 servings.

You can add your own personal twist to this Acorn Squash Galette recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Acorn Squash Galette recipe.

Ingredients for Acorn Squash Galette

  • 1 1/2 cups all-purpose flour
  • 1/2 cup chilled butter, cut into small pieces
  • 3 to 5 tablespoons chilled carbonated water (recommended: San Pelligrino)
  • 1 acorn squash, peeled, seeded and halved
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 4 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup heavy cream
  • 1 1/2 cups grated Gruyere or crumbled Maytag Bleu cheese
  • 1 large onion, thinly sliced
  • 1 tablespoon sugar
  • Olive oil, for drizzling
  • Kosher salt, for sprinkling
  • Mixed greens, for serving

Directions for Acorn Squash Galette

  1. For the dough: In a medium bowl, mix together the flour and butter with your fingers until the butter is just mixed in throughout the flour. Add the chilled water 1 tablespoon at a time and mix it into the flour mixture with your fingers. Use just enough water so that the dough just comes together. Gather the dough into a ball and wrap in parchment paper. Set it aside in the refrigerator or until ready to use.
  2. For the filling: Cut the acorn squash into thin slices. In a medium skillet over medium heat, add 2 tablespoons butter and 2 tablespoons olive oil. Add the sliced squash and 1/4 cup water, cook until the squash is soft and cooked through, about 10 minutes. Sprinkle with the salt and pepper. Add the heavy cream to the pan halfway through, about 5 minutes into the process.
  3. Remove the squash from the pan and set aside in a bowl to cool. Once the squash has cooled, toss together with the cheese.
  4. Melt 1 tablespoon butter and 1 tablespoon olive oil in the pan. Add the sliced onion and sugar and cook over low heat about 30 minutes, until the onion has browned and caramelized. After the onion has cooked, divide the mixture into 6 equal portions and let cool.
  5. Preheat the oven to 375 degrees F.
  6. Remove the dough from the refrigerator and allow it to come to room temperature for about 10 minutes. Cut the dough into 6 equal portions. Take each portion and roll it out into a small circle, about 3 inches in diameter. The dough does not have to be rolled out perfectly evenly¿a galette is a rustic, free-form tart.
  7. In the center of each galette, place a portion of the cooled caramelized onion and squash mixture. Create an edge to the galette by folding the edges of the pastry up towards the center and pressing down gently. Don’t cover the filling with the pastry.
  8. Place the pastries onto a baking sheet lined with parchment paper. Bake for 25 minutes until the crust is lightly browned. Drizzle a little extra virgin olive oil and kosher salt over each galette.
  9. Serve slightly warm with mixed greens.

Cookware for your recipe

You will find below are cookware items that could be needed for this Acorn Squash Galette recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

  • Cooking pots
  • Frying pan
  • Steamers
  • Colander
  • Skillet
  • Knives
  • Cutting board
  • Grater
  • Saucepan
  • Stockpot
  • Spatula
  • Tongs
  • Measuring cups
  • Wooden Spoon

Categories in this Recipe

  • Vegetarian – Vegetarianism is the practice of abstaining from the consumption of meat (red meat, poultry, seafood, and the flesh of any other animal), and it may also include abstention from by-products of animal slaughter.Vegetarianism may be adopted for various reasons. Many people object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, as well as animal rights advocacy. Other motivations for vegetarianism are health-related, political, environmental, cultural, aesthetic, economic, or personal preference. There are variations of the diet as well: an ovo-lacto vegetarian diet includes both eggs and dairy products, an ovo-vegetarian diet includes eggs but not dairy products, and a lacto-vegetarian diet includes dairy products but not eggs. A vegan diet excludes all animal products, including eggs and dairy. Avoidance of animal products may require dietary supplements to prevent deficiencies such as vitamin B12 deficiency, which leads to pernicious anemia. Psychologically, preference for vegetarian foods can be affected by one’s own socio-economic status and evolutionary factors.Packaged and processed foods, such as cakes, cookies, candies, chocolate, yogurt, and marshmallows, often contain unfamiliar animal ingredients, and so may be a special concern for vegetarians due to the likelihood of such additives. Feelings among vegetarians vary concerning these ingredients. Some vegetarians scrutinize product labels for animal-derived ingredients, such as cheese made with rennet, while other vegetarians do not object to consuming them or are unaware of their presence.Semi-vegetarian diets consist largely of vegetarian foods but may include fish or poultry, or sometimes other meats, on an infrequent basis. Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as “fish but no other meat”.
  • American – American(s) may refer to:
  • Pastry Recipes
  • Acorn Squash
  • Gruyere Recipes
  • Blue Cheese – Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can vary in color through various shades of blue and green. This carries a distinct smell, either from that or various specially cultivated bacteria. Some blue cheeses are injected with spores before the curds form, and others have spores mixed in with the curds after they form. Blue cheeses are typically aged in a temperature-controlled environment such as a cave. Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods.The characteristic flavor of blue cheeses tends to be sharp and salty. Their distinct smell comes from both the mold and types of bacteria encouraged to grow on the cheese: for example, the bacterium Brevibacterium linens is responsible for the smell of many blue cheeses, as well as foot odor and other human body odors.
  • Dairy Recipes
  • Main Dish
  • Appetizer – An hors d’oeuvre (/ɔːr ˈdɜːrv(rə)/ or DURV(-rə); French: hors-d’œuvre (listen)), appetizer or starter is a small dish served before a meal in European cuisine. Some hors d’oeuvres are served cold, others hot. Hors d’oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d’oeuvres were also served between courses.Typically smaller than a main dish, an hors d’oeuvre is often designed to be eaten by hand.
  • Brunch – Brunch is a combination of breakfast and lunch and regularly has some form of alcoholic drink (most usually champagne or a cocktail) served with it. It is usually served between 9am and 1pm. The word is a portmanteau of breakfast and lunch. Brunch originated in England in the late 19th century and became popular in the United States in the 1930s.
Chef Dawn
Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies.

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Picture of Chef Dawn

Chef Dawn

Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies Read Full Chef Bio Here .

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