pumpkin pie for dinner?

well, sort of. i made this winter squash galette, and chose pumpkin for the squash. it is savory, delicious, wintery and warming. and, considering the cookbook it comes from, surprisingly simple. if you are comfortable making pie crusts, it is especially easy. you make the pie crust while the squash bakes, chill it while you mix up the filling, roll it out, drop the filling in, and roughly fold over the edges. then bake, and voila! pumpkin pie for dinner! sage, pecorino and winter squash go beautifully together. this author has a squash soup recipe that features this same combo, also incredibly yummy. my neighbor lara has large, beautiful sage bushes in her garden. they are hardy enough to stand the winter cold, and she (thankfully) allows me to snatch a few leaves now and then.

so, without further ado, here is the recipe:

winter squash galette

galette Dough (see recipe below)

2 1/2 pounds winter squash (I used pumpkin)

1 small head garlic, cloves separated but not peeled

1 Tablespoon olive oil, plus extra for the squash

1 onion, finely diced

1/2 cup freshly grated pecorino or parmesan

12 fresh sage leaves, chopped, or 2 teaspoons dried

Freshly milled pepper

1 egg, beaten

Preheat the oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until flesh is tender, about 40 minutes.
Make the dough while squash is baking.
When the squash is done, scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving a bit of texture.

Warm one tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is very soft and beginning to color, about 15 minutes. Add it to the squash along with the grated cheese and seaon with pepper to taste.

Roll out the dough into a 14-inch circle and spread the filling over it, leaving a border of two inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until crust is golden, about 30 minutes.

the galette dough

• 2 cups all-purpose or whole wheat pastry flour
• 1/2 tsp salt
• 1 tbsp sugar
• 12 tbsps cold, unsalted butter, cut into small pieces
• 1/3 to 1/2 cup ice water, as needed

1. Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks.

2. Sprink the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate until ready to use (you may want to take it out a few minutes before rolling it, but it will soften quickly).

recipe from Deborah Madison's Vegetarian Cooking for Everyone.

(p.s. this dish makes wonderful leftovers, and i think most kids would like it.)