Last night, I got all Top Chef on this soup recipe.
I made it a bunch of times last year, and it is so delicious. However, in a stunning act of stupidity, I somehow managed to break my hand blender and I haven’t replaced it. So, no soup for me!
Instead, I deconstructed it and baked it. All the ingredients, just wrapped up in a pie crust (the crouton!). Delicious.
Butternut Squash and Apple Galette
Approximately 5 cups cubed butternut squash
2 apples, peeled and diced into 1/2 inch cubes
2 shallots (I’m sure some onion would work too)
4 ounces shredded smoked cheddar cheese
1 tablespoon butter
1 tablespoon apple cider vinegar
Olive oil, salt & pepper
1 pie crust (I use Martha Stewart’s pate brisee – you just need half this recipe)
Preheat the oven to 400. Place the butternut squash in a baking dish and toss with olive oil and salt and pepper. Bake for approximately 20-25 minutes, until it just starts to soften and brown. When it’s done, take it out and turn the heat down to 350.
Meanwhile, saute the shallots or onion in a tablespoon or so of olive oil on medium heat for 3-4 minutes until soft. Add the apples and saute for another 5 minutes or so. Add a pat of butter and some salt and pepper and remove from the heat.
Roll out the pie shell to about a 12 inch circle or so, and sprinkle the center with half of the grated cheese, leaving a 2-3 inch or so border all the way around it. The nice thing about galettes is that no precision is required…think rustic-chic.
Spread the apple-shallot mixture on top of the cheese.
Toss the butternut squash with a tablespoon of apple cider vinegar. Then spread the squash down on the gallete. Finish with the rest of the cheese.
Wrap up the sides and seal everything in. Gently beat an egg and brush it over the pastry dough. Bake for 20-25 minutes at 350.
My experiment paid off. It really did taste like the soup. It might be a little neater to eat if the squash was mashed up and spread out, but it was good with the chunks. I think a bit of sage tossed in during the roasting stage would have also been nice, as would replacing some of the squash with parsnip. In any event, a delicious dinner and would make a lovely vegetarian main course.