Butternut Squash and Roasted Garlic Galette
You might not be convinced since I seem to be handling it all the time, but dough scares me. Pie dough, bread dough, cookie dough – all of it makes me nervous. I’ve tried to face my fear head on by working through it with recipes like this or this. Nevertheless, I remain skittish where flour and butter become intimate. So when the editor of Whole Foods Market Cooking suggested I consider making a galette for my bi-weekly column, I hesitated. Dough? Doh! I warmed up to the idea a little after reading through the recipe – roasted butternut squash and a ton of soft roasted garlic between layers of creamy ricotta and fragrant fontina. Hmm. Well, maybe I should reconsider. And boy, am I glad I did.
I’ve been writing the Whole Foods Market Cooking column since May and during this time, I’ve uncovered quite a few seasonal winners. Those who follow along on Facebook or Twitter may be aware, but for the rest of you I thought I’d call attention to a few of my favorites. The star of this week is, of course, the Butternut Squash and Roasted Garlic Galette – not nearly as fussy or dainty as it sounds, I swear (article and full recipe available by clicking the link).
This column has been fun to write and has allowed me to expand my skills as a home cook. It’s also challenged me as a writer. Since the recipes are seasonal, I can’t recommend all my favorites to you now. However, you could easily pull off Amanda Hesser’s Radish and Pecan Grain Salad or the Warm Millet Salad with Brussels Spouts, Creamed Mushrooms and Sage, both using some of my favorite cold weather produce. Take a look and see what you think. And if you enjoy butternut squash, don’t let the dough (or the butter or the garlic) scare you off. It’s all worth it for a lovely dinner paired with a salad or an impressive first course. Just make sure your sweetie eats it, too, or have strong mints handy.