Roasted Butternut Squash Galette Recipe

A beautiful and tasty dish that is perfect for vegetarians and vegans.

By Vicky Cohen and Ruth Fox | September 26, 2016

Everyone has their holiday favorites. For us, it is hard to choose a favorite, because we can honestly say that everything our mom cooked over the holidays, especially Rosh Hashanah, was our favorite (roasted head of lamb excluded, of course).

Her Carrot and Raisin Rosh Hashanah Rice, with the perfect balance of sweet and savory, has been a staple at our table for years. Last year we switched it up a bit by creating a beautiful Sephardic Jeweled Rice that balances aromatic spices with the sweetness we all look for in a Rosh Hashanah recipe.

Over the years we’ve included some of our Sephardic dishes in our dinners, but since pretty much everyone at our table grew up in an Ashkenazi household, some of their traditional holiday staples need to remain. We, however, still try to sneak in a little twist here and there every year, just to switch things up a little bit and keep it interesting.

So long potatoes and noodle kugel. Hello hearty roasted veggies!

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This rustic, yet elegant galette is a delicious addition to the Rosh Hashanah table. Roasted butternut squash, carrots, onions and apples are wrapped in a flavorful and rich olive oil pastry dough. Hearty and slightly sweet, drizzled with a tangy lemon and date syrup glaze.

This is a great dish for vegetarians (including vegans) that’s as beautiful to look at as it is delicious to eat!

Ingredients

Filling: 2 cups diced butternut squash 1 large carrot, sliced into thin rounds 1 apple, diced small 1/2 large purple onion, sliced thin 2 tsp extra virgin olive oil 2 tsp maple syrup 1/2 Tbsp dry rosemary, chopped 1/2 Tbsp dry thyme 1/2 tsp salt 1/4 tsp black pepper For the crust: 2 cups flour 1/4 tsp dry thyme 1/4 tsp salt 1/8 tsp black pepper 1/4 cup plus 1 Tbsp coconut oil 4 Tbsp extra virgin olive oil 5 Tbsp ice water For the Drizzle 2 Tbsp Silan (date syrup) 2 tsp fresh squeezed lemon juice

Directions

Preheat oven to 375F.

In a large bowl, combine all the filling ingredients and toss well. Set aside.

To prepare the crust, combine flour, thyme, salt and pepper in a food processor. Pulse 2 to 3 times. Add olive oil and coconut oil and pulse until the mixture looks like corn meal. Add water, 1 tablespoon at a time and keep pulsing the dough comes together to form a ball (if the dough doesn't form a ball, but it comes together when you pinch it with your fingers, transfer it to a bowl and knead it lightly with your hands). On a lightly floured piece of parchment paper, roll the dough into an 8-inch circle. Place the veggies in the center, leaving about a 2-inch border. Fold the sides over the filling. Carefully grab the parchment paper and transfer the galette to a large baking sheet. Bake for one hour and 10 minutes.

Mix silan and lemon together in a small bowl and drizzle over galette right before serving.