Since I’m challenging myself+my husband to make new recipes out of our new cookbooks throughout the year (at least one from each book per month), I decided to do mini-review posts of the recipes we make on the blog. I will not be posting the recipe (you can get it yourself in whichever book it comes from), but I’ll post a photo (if possible) of our dish made from the recipe as well as a few bullet-point notes. There’s a category on the blog for these posts called “recipe review 2013.”
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Recipe: Butternut Squash and Caramelized Onion Galette from The Smitten Kitchen Cookbook, page 99-101
- when did we make this? Monday, February 11 for supper
- did we change anything? I halved the recipe. I completely forgot the thyme or sage. I used full-fat sour cream in the crust and used just all-purpose flour.
- what did we like? Oh man, is this a luxurious and cozy meal. The flavor combination is awesome, and it’s not even that hard, since I used my food processor to make the dough and slice the onions. There are a lot of steps, so it still does take some time.
- what didn’t we like? Only that I couldn’t eat more.
- will we make it again (any changes in the future)? I think so! I love it (I’m totally on a butternut squash kick), and I’d like to try the version with whole-wheat flour in the crust. Next time, instead of roasting the squash, I might try the Pioneer Woman’s method** to cook the cubes. It seems like it might take less time and produce more caramelized flavor. It’s a rich supper, so we probably won’t have it tooooo often (sniff!).
Story about this recipe. I made this galette a long, long time ago in its original blog-published form. It was delicious then (one reason I was in a hurry to make the new version in the book), and I learned a lot! Back then, I didn’t have a food processor or even a pastry blender, so my dough had some pretty big chunks of butter left in it, despite my best efforts with two butter knives and my hands. For some reason, I didn’t think to bake the assembled galette on a baking sheet with sides… and so when the luscious buttery bits melted out of the pastry, they ran right off of my cookie sheet and onto the bottom of my oven. They burned (of course), and our galette had a smoky flavor, but it was still amazingly delicious. I meant to clean the oven after it cooled, but forgot (of course). The next time I used my oven, I preheated it to 450° (to bake pizza!), completely forgetting about the burned butter at the bottom. When I opened it to slide in my pizza, a huge cloud of smoke billowed out. Ooops!! Dinner was pretty late that night.
P.S. We made the PW recipe I linked to above, as well, earlier this year. YUM. Totally fueled my butternut squash kick!
I love butternut squash! I hate the prep, though, when you have to cubing the squash. Did you have a good way to do it?
I’m also a big fan of butternut squash risotto!
I don’t know how you cooked the squash for the galette, but maybe you can roast the squash in the oven?
[...] (at least) one new recipe from The Smitten Kitchen Cookbook. I made a fabulously delicious butternut squash and caramelized onion galette. [...]