GF Honeynut Squash Galette with Ricotta Cheese

November 14, 2021
0 Ratings
Photo by Jennifer Hutzel
  • Prep time 20 minutes
  • Cook time 50 minutes
  • 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

What You'll Need
  • 1 Honeynut squash
  • 1/2 teaspoon cumin
  • 1 teaspoon zaatar
  • 2 teaspoons ghee or butter
  • 1 1/4 cups brown rice flour
  • 3/4 cup chickpea flour
  • 8 tablespoons ghee or butter
  • 3-4 tablespoons cold water
  • 3/4 teaspoon salt, divided
  • 1 cup ricotta
  • 1 garlic clove, minced
  • 2 teaspoons honey or hot honey
  • 1/4 cup crushed pistachios
  • red pepper flakes, optional
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Rub on 2 tsp of ghee or butter after removing from oven. Set aside.
  4. While squash is roasting, prepare the dough. Mix together the flours, ghee and 1/2 tsp salt.
  5. Add water 1 Tbs at a time until the dough comes together and form a ball. Let sit in fridge for 5-10 min.
  6. Mix the ricotta with the garlic and 1/4 tsp salt.
  7. Remove dough from fridge and roll out onto a baking sheet.
  8. If the dough is sticky, sprinkle the sheet with a little of either flour. Then spread the ricotta onto the dough.
  9. Drizzle with the honey and add red pepper flakes if you want some spice. Add the squash slices on top.
  10. Fold over the dough on all sides. Top with pistachios.
  11. 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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