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