Kale Butternut Squash Galette
By Estelle Hayes
Without question, fall calls for comfort food staples like homemade soups and grilled cheese. But this year, I’m ready to welcome butternut squash into my weekly menu rotation – any way I can get it. I cannot get enough of the of this super food. My go-to recipe is a simple roasting of olive oil coated cubes tossed with lentils or quinoa, but our own Danielle Copeland of Domestic Dish seriously inspired me with her pot pie recipe a few weeks ago.
I borrowed her recipe, but since I’m all thumbs when it comes to phyllo I made a few adjustments. I omitted the pancetta, caramelized half an onion, added a pinch of nutmeg, 1/3 cup of dried currants and tossed it all in Sherry Page’s genius galette dough (minus the sugar) and made individual kale butternut squash galettes. They were a delicious mix of savory and sweet. A really comforting and nutritious fall dish.
What are you craving this season? I’m looking for a few new dinner menu regulars. Do share.
Photo credit: Estelle Hayes