Butternut squash is a contentious gourd around here. Joel isn't a huge fan but I am, so I'm always looking for ways to make it irresistible. Two surefire ways? Add a fantastic pastry or crust, and incorporate cheese. So I was intrigued when I found this butternut squash and caramelized onion galette on the SmittenKitchen blog.
Oh yes, it was good, and oh yes, Joel liked it. So much, in fact, that after dinner we started talking about making the filling as a vegetable dish. The gist of it is this: cut squash up into tiny cubes and roast until they're tender and brown. Caramelize onions and then add a bit of salt, sugar, and cayenne. Mix squash, onions, fresh sage, and fontina cheese together. Then, if you were to follow the recipe, you'd pile it all into the waiting crust, fold it over, and bake.
What I'd like to try, for Thanksgiving I think, is to add some sauteed or roasted mushrooms (Monterey Market has an extra-amazing mushroom selection right now. The other night I made spoonbread (to be detailed soon) with chanterelles and baby shitake). I'm not sure if I should keep the cheese or not. It might be a little heavy with the rest of the Thanksgiving meal, and it also might mask the flavors of the vegetables.
No comments:
Post a Comment