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.
Oh, but don’t stop there, no it gets even better when you wrap all this yumminess up in a pie crust and bake it until golden brown and crisp on the outside. 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.
This beautiful creation was handmade with love by my daughter Katy. Just look at how gorgeous this galette turns out. Katy says this is very easy to make. Since the galette is suppose to look rustic it really doesn’t have to be perfect, but somehow this mom thought Katy’s was just about as perfect as it could be. Not only did she make this for me but at my request, she was willing to photograph the process for the blog. We just might have another food blogger in the family!
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!
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.
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
Remember how I was all organized and ordered my photo Christmas cards prior to surgery so I could address them this week? Well they arrived and the photos are blurry! Talk about a huge disappointment! They are being shipped back and today. I think I have the wherewithal to attempt to use another holiday card online template, this time from a local source. That way I don’t have to wait for them to be shipped and worry about how they are going to turn out. I have already received some Christmas cards in the mail from folks who are really ahead of the game. Very impressive.
Recovery is a bit of a roller coaster ride. Sunday I felt great but maybe I over did it a bit and moved around a little too much. Which of course I paid for on Monday. I didn’t feel so great, had a lot of foot swelling and had to sit with my foot propped most of the day. Well today is another day. Katy is coming over and she is going to help me wash my hair and has also volunteered to fix it for me. I am so looking forward to a little pampering in the beauty department. Thank goodness I have a daughter for things like this!
Tomorrow is my follow up post surgery appointment where the stitches will be removed, my foot gets washed and we get our first peek at how things look. I can’t believe its been a week since I had surgery. I have to admit that the past week is kind of one big blur for me.
I am bored to death with sitting around and frustrated that I can’t move more and do the things that need to be done. This is a huge exercise in patience for me. Now that I’m off the pain meds I might be able to concentrate enough to read some books and that will help pass the time. The sun is shining today so I might attempt to sit on the patio and soak up a little vitamin D, with my foot propped up of course!
Thank you for all the well wishes from long time blog readers and even a few who have never left comments before have done so for the first time. I appreciate your prayers and good wishes!
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Have you ever made a galette?