Vegetable

Butternut Squash and Roasted Garlic Galette

by:
November  5, 2010

In the video below, watch A&M put together a lovely, savory Butternut Squash and Roasted Garlic Galette by lori_. With a simple, semolina-tinged crust made in the food processor and lots of rustic shortcuts, we think it would make a great lunch paired with a green salad, yet would impress as a dinner party first course too.

This week's videos were once again shot and edited by talented filmmaker Elena Parker.

5 Comments

Lesley December 5, 2010
I made this last night for a dinner party and it could easily serve 8 (even 10) as an appetizer. Just two suggestions: might be an idea to stipulate the ideal size/weight for the squash because there is such a wide variety of sizes out there. Also, might be worth mentioning just how good this is cold from the fridge the next day!
 
Rhonda35 November 20, 2010
This looks so yummy! Two questions: (1) Can you slice the squash on a mandoline or would it end up too thin? and (2) Where did Amanda go in the middle of the video?! She disappeared and then came back for the eating bit!
 
bonnie59 November 8, 2010
I made this for supper last night and the whole family loved it! When I picked up my teenage daughter from school she told me that she was dreaming of having the galette for supper tonight! Alas, I took it to work for my lunch. This will definitely be on my menu for future meals...yummo!
 
thecrabbycook November 8, 2010
Looks fabulous, but the last time I peeled a butternut squash, I required an upper body massage after--it's like wrestling with a rock! Why not cut the squash into big chunks, rub with oil and garlic and roast, THEN peel and slice thin...less labor intensive for lazy cooks such as myself,,,
 
tuscanfoodie November 8, 2010
This looks very good...I will try it for sure...