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Rustic Butternut and Acorn Squash Galette with Sweet Potato

Easy and tasty recipes are the hallmark of my kitchen.  It must not require a great deal of preparation and the cooking and assembly must be simple.  A galette is a rustic french pastry that can be savory or sweet.  I combine both savory and sweet in this potassium packed vitamin A loaded lunch.  I serve this hot for lunch or dinner and cold for a dessert.  I cheat and use phyllo dough to make the crusts on my galette, they come frozen rolled in a sheet, and only require thawing to use.  The prep is easy, simply cutting the gourds in half and removing the seeds and I frequently prepare the vegetables the night prior and refrigerate the filling.  The sweet potatoes are peeled and all the vegetables brushed or rubbed in olive oil and a sprinkle of sea salt to roast.  Brightly colored and crispy on the edges intrigues your new tactile learner and draws them in with the tasty sweetness each of these veggies offers.  It is not uncommon for my girls to call this dish cake when they see it, it is so sweet.  One slice of this pastry yields about 978mg of potassium, more than 200% of your daily RDA for vitamin A, just over 3 grams of protein, and a significant amount of vitamin C.

Ingredients
  • 1 butternut squash
  • 1 acorn squash
  • 3 sweet potatoes
  • 2 tablespoons carrot juice
  • 1/4 teaspoon cinnamon, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon ginger, roasted ground
  • 1/4 cup agave syrup
  • 1/8 teaspoon cloves, ground
  • 1 roll Phyllo dough, thawed
  • 2 tablespoons Butter, melted (substitute coconut oil for vegan)
  • Olive oil
  • sea salt (optional)

Preheat the oven to 350F(176C).  Peel sweet potatoes and rinse well with water.  Slice in half, length wise and rub in olive oil and sprinkle with sea salt.  Cut butternut squash and acorn squash in half and remove the seeds.  rub the outer skin and inner flesh with olive oil, sprinkling with sea salt if desired.  Roast all three vegetables at 350F (176C) for approximately 1 hour or until fork tender.  Allow to cool completely to the touch before handling.  Once cool, peel outer skin away from the squashes and cut into chunks and place in a bowl.  Cut sweet potatoes into chunks and add to bowl.  Add carrot juice, agave syrup, and puree until smooth.  If desired, the filling can be passed through a fine mesh sieve or strainer with a whisk.  I chose to use my immersion blender and did not strain.

Using a pastry brush, brush a tart pan or pie pan with butter or coconut oil for a vegan recipe.  Add one sheet of Phyllo dough.  Be careful, it is fragile and easily torn because it is very thin.  Brush the dough with the melted butter and add the next piece.  Continue to brush with butter and adding phyllo until you have about six or seven pieces in your layers.  Add your filling and tap the tart or pie plate on the counter to evenly distribute the layers.  Turn the edges of the phyllo in onto the filling to create a crust.  Brush the crust with the remaining butter.

Bake for 35 to 45 minutes or until crust turns golden brown.  Serve hot for lunch or dinner and room temperature or cold for dessert.

tandemtrouble View All

Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.

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