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Roasted Butternut Squash and Vegetable Galette

This makes 6 large meal size servings. Serve it along side a salad made of baby greens and tossed with a balsamic vinaigrette. It could be the perfect dish to add to a brunch – instead of the usual quiche. It’s so versatile that it would even work as a hot appetizer cut into 12 smaller slices. You can change up the veggies if you wish. Use what you love the most or what’s in your vegetable drawer at the moment. Oh and if you are like me and Gruyere is out of your budget at around $10 @ pound you can sub Swiss cheese. Better yet, if you have Trader Joe’s nearby check out their Gruyere – Swiss Cheese Blend that is already shredded for you. It has lovely flavor and is reasonably priced!

There is something about oven roasting vegetables that just takes them to a new level of deliciousness. The process allows the natural sugars to come out and caramelize creating a nice, slightly sweet exterior on every little morsel while keeping the inside all moist and soft. Imagine combining roasted butternut squash, red onion and cabbage with the richness of cream cheese and the buttery goodness of Gruyere cheese. When you go to slice it the gooey cheese oozes out and then the aroma wafts up and you just know you are about to eat one of the most pleasurable meatless meals you could ever imagine.

Roasted Butternut Squash and Vegetable Galette

  •  3 cups cabbage quartered, cored and sliced 1/2-inch thick
  • 3 cups butternut squash peeled, seeded and sliced 1/2-inch thick
  • 1 large red or yellow onion, halved and sliced 1/2-inch thick
  • 2 Tbs olive oil
  • 1 tsp dried thyme leaves or 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper to taste
  • 1 9-inch piecrust from a 14.1-ounce refrigerated box
  • 4 oz light cream cheese or goat cheese
  • 1  heaping cup Gruyere -Swiss cheese blend, shredded

1. Place cabbage, squash and onions on a large rimmed baking sheet. Toss with olive oil, thyme, and a sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.

2. Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix goat or cream cheese and 3/4 of the Gruyere in a large bowl. Add hot vegetables to cheese mixture; toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice and serve.

Servings: 6

Nutritional Information

Amount Per Serving; Calories 395.97,Total Fat 26.42g, Saturated Fat 11.37g, Cholesterol 40.59mg, Sodium 336.93mg, Potassium 392.06mg, Total Carbohydrates 32.64g, Fiber 3.39g, Sugar 3.64g, Protein 9.11g WWPP  11

Recipe Adapted from Cook Without A Book Meatless Meals by Pam Anderson


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