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Prep time
20 minutes
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Cook time
50 minutes
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Serves
8
Author Notes
World, meet the Honeynut squash galette! One of my favorite squashes of fall. A delicious and not too difficult main or perfect side dish for a potluck. —Jennifer Hutzel
Ingredients
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1
Honeynut squash
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1/2 teaspoon
cumin
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1 teaspoon
zaatar
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2 teaspoons
ghee or butter
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1 1/4 cups
brown rice flour
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3/4 cup
chickpea flour
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8 tablespoons
ghee or butter
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3-4 tablespoons
cold water
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3/4 teaspoon
salt, divided
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1 cup
ricotta
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1
garlic clove, minced
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2 teaspoons
honey or hot honey
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1/4 cup
crushed pistachios
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red pepper flakes, optional
Directions
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Preheat oven to 400 degrees.
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Slice honeynut squash horizontally and remove seeds. Vertically slice thinly with or without skin. Sprinkle with cumin and zaatar. Place on baking sheet and roast in oven for 10 min.
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Rub on 2 tsp of ghee or butter after removing from oven. Set aside.
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While squash is roasting, prepare the dough. Mix together the flours, ghee and 1/2 tsp salt.
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Add water 1 Tbs at a time until the dough comes together and form a ball. Let sit in fridge for 5-10 min.
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Mix the ricotta with the garlic and 1/4 tsp salt.
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Remove dough from fridge and roll out onto a baking sheet.
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If the dough is sticky, sprinkle the sheet with a little of either flour. Then spread the ricotta onto the dough.
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Drizzle with the honey and add red pepper flakes if you want some spice. Add the squash slices on top.
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Fold over the dough on all sides. Top with pistachios.
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Place galette in oven for 30 to 40 minutes or until golden brown. Let cool slightly before slicing and serving. I like to serve it with a salad.
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