Winter Squash Gallette

Ever since I was a teenager, I have loved to read cookbooks from cover to cover. My family thinks it is funny. This Christmas, my parents gave us Deborah Madison's Vegetarian Cooking for Everyone - the 10th Anniversary Edition. Every single recipe (yes, I already read the whole book) calls to me and I plan to cook my way through the whole book. Deborah Madison calls this recipe one of her favorite cold weather dishes. This is delicious, unusual and gorgeous and very good left over. Enjoy and stay warm!

Winter Squash Gallette

Gallette Dough (see recipe below)

2 1/2 pounds winter squash (I used butternut)

1 small head garlic, cloves separated but not peeled

1 Tablespoon olive oil, plus extra for the squash

1 onion, finely diced

1/2 cup freshly grated pecorino or parmesan

12 fresh sage leaves, chopped, or 2 teaspoons dried

Freshly milled pepper

1 egg, beaten

Make the dough in advance - it will need 45 minutes to rise.

Preheat the oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving a bit of texture.

Warm one tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is very soft and beginning to color, about 15 minutes. Add it to the squash along with the grated cheese and seaon with pepper to taste.

Roll out the dough into a 14-inch circle and spread the filling over it, leaving a border of two inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until crust is golden, about 30 minutes.

Yeasted Gallette Dough

2 teaspoons active dry yeast

1/2 teaspoon sugar

1/2 cup warm water

3 tablespoons olive oil

1 egg, lightly beaten

1 3/4 cups flour, as needed

Dissolve the yeast and sugar in the water in a medium bowl and let stand until bubbly, about 10 minutes. Add the oil, egg and stir into the flour. When the dough is too stiff to work with a spoon, turn it out and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set the dough in an oiled bowl, turn it over to coat, cover with a towel and let rise until doubled in bulk, 45 minutes or so.