Something's cooking in Apartment 205.

Butternut Squash Galette

In by Katherine, Foodie Fridays on November 13 at 10:53 pm

Nadia and I went to Berkeley Bowl with her roommates today and purchased the fresh ingredients for this butternut squash galette.

Butternut Squash Galette with leeks and goat cheese on sage crust

The recipe originally appeared in Gourmet Magazine and was adapted from a dish at Venus Restaurant right on Shattuck.

Nadia is one of the best college chefs I know. Her specialty is baked goods, but as a vegetarian, she also makes very tasty entrees that incorporate the flavors of the season. Now bust out your monocles, because we decided to hold Foodie Friday’s first Highly Pretentious Interview:

KM: Nadia, what is a galette?
NK: Well. A galette is a traditional French pastry that can be either sweet or savory, which typically consists of a flaky pate brisee, or butter crust.
KM: What kind of galette did we make this evening?
NK: As it is autumn and butternut squashes are in season, we made a butternut squash galette complimented by the flavors of goat cheese, and leeks. We embellished the traditional galette crust with the fresh flavor of sage.
KM: Why sage?

Read more after the jump.

Butternut with sage crust, leeks, and goat cheese

 

KM: Why sage?
NK: Everyone knows that sage perfectly compliments the flavor of butternut squash. The inspiration comes from Gregoire’s [October menu] butternut squash quiche, which features sage.
KM: For anyone following this recipe at home, what tips do you have to make the galette go more smoothly?
NK: Chill the dough for at least an hour so that it will be easier to work with and won’t stick to surfaces such as your rolling pin. Roll out the dough on a piece of foil so that when you assemble the galette, you can slide the foil directly onto a baking sheet and don’t have to deal with a messy transfer.
KM: The galette is beautifully arranged. How did you make these spiraling circles?
NK: First, you should put down a layer of goat cheese, topped with a layer of sauteed leeks. You then arrange butternut squash semicircles atop this so that there is a clear view of the beautifully arranged squash. For best results, slice the neck region of the squash thinly and cut them in half.
KM: What else have you made with autumn gourds this year?
NK: Butternut squash bread pudding with shallots, kale, and white cheddar. Butternut squash enchiladas. Pumpkin-cashew-coconut curry. Pumpkin-scallop risotto. Roasted butternut squash soup. Pumpkin brownies. Pumpkin cupcakes. Pumpkin muffins. Pumpkin pancakes. Pumpkin waffles. Pumpkin pie bread pudding. Pumpkin cinnamon rolls.
KM: Wow. Sounds like somebody needs to make a food blog that I can link to.
NK: (laughs) Maybe I will.

  1. This tasted SO GOOD. Congratulations! :)

    And I really liked the interview portion of this. Yay Nadia!

  2. […] resolved this semester to take my foray into semi-vegetarianism up a notch.  It’s a shame that the vegetables and fruits I bring home […]

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