I'm finally back to blogging! Sorry that I haven't posted in a while - Andrew and I were in India for a couple weeks, and then I had to go out of town again for a conference. I probably don't need to tell you that we ate really well in India - between the home-cooked meals and a few nights eating out, we got to try cuisine from several regions of the country. Everything was sooo delicious! I'm really looking forward to cooking more Indian food at home now, so you can expect some posts on that theme in the future.
But for today, I'm going to tell you about this butternut squash galette, which would make a nice vegetarian addition to a holiday meal. Unsurprisingly, there is a very limited selection of locally grown vegetables available in Boston during the winter (maybe Three Seasons of Food would have been a better blog title?). Butternut squash is one of the few things that is still readily available, and I was determined to make a main course with it. I came across a butternut squash galette recipe that was originally published in the February 2009 issue of Gourmet, and modified it a bunch, with some inspiration from Smitten Kitchen. I was really happy with the result - the filling is nice and savory, and the crust was easy to make and shape. This was my first time making a galette, and I enjoyed the free-form nature of the crust - way easier to make than a tart or quiche. I'm looking forward to experimenting with more galette fillings in the future.
Butternut squash galette
Adapted from this recipe