Recently, I went to visit friends who have moved to the State of Oregon. (Getting away from winter in the Northland is a great way to break out of cabin fever.) The trip was pleasant. The weather was not so good. It didn’t matter because there was food to be made! A lonely leftover squash needed to be used.
Aha! I had the answer:
I had read a recipe at Dragonflyhomerecipes.com and was delighted by it and shared it with my friend Alan, who immediately set to work making this squash galette recipe. He varied the recipe ingredients to what he had on hand. It was a recipe that appeared in December, which I found on Fiesta Friday. This is a site where people who cook from all over the place share recipes. There are guidelines to read, but if you want to join up on Fridays to share your recipes, I suggest you check it out. I learn so much from the other cooks!
For complete directions for the recipe please click either of the first two links above.
Here’s the Squash galette recipe ingredients with Alan’s variations in parentheses.
1/2 of a small to medium sized kabocha squash, unpeeled and thinly sliced (a squash of unknown origin?)
1/2 cup of red onion, sliced
1 and 1/2 cups of fresh spinach
2 teaspoons of fresh sage, chopped (rosemary substituted – sage was not in the house)
1 clove of garlic, minced
1/2 cup of Parmesan cheese (Cheddar cheese)
1 egg (to spread around the edges of the dough, if desired)
This recipe makes a nice healthful meal with flavor. Notes: If you slice the squash thinly it tends to dry out in the oven. The Cheddar cheese was okay, but it missed the more complex flavor of Parmesan cheese. It made 4 good sized slices. The second day, I suggested a drizzle of olive oil on top before reheating. The dough for the galette was really nice and flakey.
Thanks for stopping by my kitchen!
Have a fine day wherever you are.
Next Recipe will be the chicken and sausage gumbo…when the weather is “eh” the cooks get cookin’ or painting…