:-(

Dinner not at CindyMac's! Lol.

Can you make dumplings with it, maybe?

Well, I rolled it best I could and put it all together. It's in the toaster oven now and the soup is simmering. We'll see.

Yikes! It's a good thing I opened the oven door to check before it was done. The pan I had the galette on was full of melted butter. Have no idea why that happened. Needless to say the crust was fairly crunchy having cooked in butter even though I sopped up most of it. Won't attempt the dough again, BUT I will the filling. It was absolutely delicious! I may try using puff pastry next time.

Withoutanh, thanks for sharing!

Sure looks delicious!

Any one here like the Afghani Kaddo :

4boys2, that looks amazing! I can't do yogurt sauces unfortunately, but I love meat with mashed butternut. One of my favorite meals that I never talk about is meatloaf with mashed butternut (or sweet potato)! My meatloaf has different flavors (spinach, mushroom, walnuts, parmesan) but I think my love for the ground beef/squash combo would translate to the Kaddo Bourani. TY!

Cindy, I make an apple pear galette and they always leak. With sugar in the filling, it caramelizes it to the pan so I put parchment paper in the pan. Maybe that would soak up the butter.

I adore roasting the squash (or simmering it) and making a puree using chipotle chilies in adobo (careful, they're hot!) and maple syrup.

The sweet heat is delicious.

A little butter and milk or cream really helps round out the fullness of the flavor.

Mayflowers, this was a lot of butter! It freaked me out. I think I'm done trying to make pastry dough.

Mimi, I know what you mean. Sometimes I'll use chipotle powder when roasting butternut. Tonight it's smoked Spanish paprika. Love canned chipotles with sweet potatoes ... either mashed or au gratin. The natural sweetness with the heat is a match made in heaven!

CindyMac, yes, sweet potatoes, too!

My galette recipe uses the same amount of butter with 1 1/2 c. of flour, so I don't think it was the butter in the pastry. It looks fine in the photo, but you do have to pinch all those openings closed. It may have been the butter, oil, and cheese in the filling.

It definitely came from the pastry. I used less than a tablespoon of oil when I roasted the squash and only 1.5 tablespoons of butter when I caramelized the onions.

When you make a galette do you work with frozen butter? I know it needs to be cold, but frozen for an hour just didn't sound right.

Sometimes I put it in the freezer for 20 minutes. Then I grate it on a large hole grater. I rub the butter and flour mixture together with my fingers--it's a tip I found in a cookbook. Then I add the ice water, the full amount called for, plop it onto a well-floured pastry cloth, press it together, wrap and refrigerate it for 30 minutes. Roll it out, spoon the filling on. It's taken me a few decades to make good pie crust but I'm really happy with my crust. I use all butter for the galette but a mix of butter and shortening for pies.

That makes a lot more sense ... smaller pieces frozen for a shorter period of time. It was almost impossible to cut the frozen chunks into the flour. I just have to accept that this is one thing I can't do and I really have no desire to keep on trying.

I kept on because I don't like store-bought pies or pie crust. It's all in knowing how it feels. I'm terrified of yeast though and would love to find someone to teach me.

It's the same when working with a yeast dough ... it's all in the feel. That's something I enjoy and haven't done in a long time. Maybe when fall finally arrives...

cindymac... how would the squash gilette filling be on top of a pizza dough?? I think I might be tempted to try that...

I don't see why it wouldn't work. If you try it let us know.

made the butternut squash galette insides as a pizza tonight... quite delicious!!

ok, finally figured out how to add a photo ... !

This is pretty darn basic squash soup, but I love it. I leave it pretty chunky and prefer to use homemade beef stock.

roasted butternut squash and apple soup

Busybee, looks good! I'm glad it was a success. I bought puff pastry to try the same thing maybe in another week or so.

That looks awesome, Busybee! Did you include cheese or no?

yes, but used provolone instead of fontina...

I'm late to this party, but my very favorite use for butternut squash (with roasted Brussels sprouts) is this recipe from Michael Chiarello. The recipe is a bit involved, but not at all difficult. I make it at both Thanksgiving and Christmas, by popular demand. The hardest part has always been peeling and cubing the squash, but since I discovered the trick to poke a few holes in it and microwaving it for a few minutes to soften it a bit, the time it takes was cut in half at least.

I use an artisan bread with a large open crumb...my local choice is a ciabatta. I wouldn't like this with regular white bread but a chewy baguette also works well. I keep out the croutons until just before serving so they don't get too soggy. I like a bit of a crunch left in them.
Winter Panzanella

Yum! Re; the Winter Panzanella.

Ohhhh... the Panzanella sounds wonderful!!

Trust me, it is!

Saw this today. May have to try.

Polenta with Butternut Squash and Mixed Mushrooms

Wow! Does that sound delicious!

never would have paired mushrooms with butternut squash... hmmm, may have to broaden my experimenting! (and will look up other butternut squash and polenta/grits recipes! :)

'shrooms: :-P

Blog with recipe:

http://bewellbykelly.com/recent-posts/2015/7/2/turkey-squash-comfort-casserole

I haven't tried this but plan to: http://damndelicious.net/2015/10/07/cinnamon-pecan-roasted-butternut-squash/

Butternut Squash Slaw

1 lb BNS, raw, peeled, seeded, grated

1/4 c dried cherries, roughly chopped

1/2 bunch flat parsley, chopped

1/4 c sunflower seeds, toasted

2T maple syrup or coconut sugar

2T -1/4 c rice vinegar or sherry vinegar

1/4 c mild oil

salt and pepper

whisk sweetener, vinegar, oil, salt and pepper together

mix remaining ingredients, pour dressing on, mix

allow to sit for about 30 minutes before serving

I served this with a pork roast...it was DELICIOUS!!

OMG...that sounds amazing! Gonna try the slaw.

I'm sorry I lost track of this thread....I'm so glad people tried the galette. I am actually making one for a potluck at work on Sunday. (I am retired, but still turn up for monthly potlucks. They had a birthday one for me in Sept!) Looking at Smitten Kitchen's excellent recipe reminded me to check back here--looks like I missed a lot of action.

It did take me years to learn to make pastry. I was raised baking cookies, and taught myself bread, but I didn't have a comfortable relationship with pie dough until the past few years. I can't say how I finally conquered it as it felt like one day I couldn't get decent results and the next day it went smoothly. I'm very glad to learn that pizza crust also worked well with this filling.

I had a wild mushroom, butternut squash, and gnocchi dish at a restaurant that reminded me of CindyMac's polenta with mushrooms and butternut one. That may be my next trial recipe. I have a couple of butternuts in the kitchen awaiting my next whim!

Sheelsback, thanks for that soup recipe. I made it today and it was very good. I was wondering how does everybody peel the squash, I had such a hard time. Any tips?

I use a vegetable peeler. Not as easy as peeling a potato, but it gets the job done. Or you can use a knife as in the video link.

peeling butternut squash

The one thing I do differently from that video Cindy put up:

I also cut the top and bottom off, like in the video. But then I cut the squash down the middle from top to bottom. This makes using a vegetable peeler to peel it much easier because you can hold the half you're peeling easily.

Thanks for the video, I will five it a try.

If you have a little more time for roasting, check the soup recipe I posted farther up the thread (Sept 13). You cut the squash in half lengthwise, then roast it and scoop out the squash after it's cooked. No peeling required. It helps to microwave the squash a few minutes first. Makes it easier to cut in half. It uses apples also, but adds onions. Leave those out if you want. I'm going to try it with half squash/half pumpkin this weekend.

Annac54,

that one also looks good and easier, I am going to give that one a try next week.

thanks...

I made roasted butternut squash tonight and took cindymac's suggestion and added chipotle powder to it. I whisked some olive oil, garlic, oregano, and chipotle powder together and added it to the cubed squash. Sprinkled salt and pepper on it and roasted it at 400F for 30 minutes. I really liked the slight kick from the chipotle powder.

lyban- it might be worth buying a new veggie peeler-- a good sharp one makes all the difference in the world!

Lyban, maybe someone else posted this, but the easiest way to make butternut squash easier to peel, whatever utensil you use, is to poke holes in it with a fork or knife and microwave it for a few minutes. Let it set, then peel. It's amazing the difference it makes. This article says 3.5 minutes, probably depending on size. It doesn't cook the squash itself, but softens it just enough to get the skin off.

How to peel butternut squash

Curried Butternut with Rice

1-2 C chopped onion

3 TBSP minced fresh ginger root

1/2 C each celery & red pepper-chopped

2-3 cubes garlic-mashed

3 TBSP oil or butter

2 TBSP curry powder

1/2 tsp sea salt

1-2 lbs butternut, peeled & diced

1 1/2 C long grain white rice

3 C water or stock (may sub with coconut milk)

Saute onion, pepper, celery, ginger & garlic in oil or butter until onions are translucent. Add curry powder and salt to taste. Add squash & liquid and bring to boil. Add rice, stir, cover, and simmer 20 mins.

You can also add tofu, chicken or other veggies as well. Garnish with cilantro, toasted coconut or plain yogurt.

This is a favorite recipe for DH and I. I love curry-especially the following day, I take left overs with me to work for lunch.

Just saw this recipe, looks amazing. On my list to try shortly

Epicurious Squash Farrotto

will definitely make the curried butternut squash and rice recipe- quinoa would be a great sub for the rice to change it up too... i sometimes add curry to BS soup, so know we'll love this!

withoutanh, made a variation of your Butternut Squash & Caramelized Onion Galette last night. Instead of a galette I made a tart. Of course I had pastry issues even though it wasn't homemade. The bottom was soggy. Was that because I docked the pastry before topping or because I had too much topping? Or should I have pre-baked the crust before topping? That's probably it, huh?

That aside, it was actually very good. I've decided I'm not a big sage fan. I'm thinking of trying a little rosemary and/or thyme next time.