When my kids were learning to eat solids, the pediatrician advised us to introduce orange vegetables like carrots and sweet potatoes first, then move on to green ones like peas. Maybe that’s why they still have a soft spot for all things orange.
So everyone was excited when a butternut squash appeared in our CSA bag. Especially me, because I’ve been wanting to try a butternut squash galette with leeks, goat cheese and sage that I’d seen in the February issue of Gourmet. I’ve made sweet galettes before (apple are particularly good), but never a savory one. Tonight was the night.
If you haven’t ever made a galette, don’t be intimidated. In some respects, it’s easier to bake than a pie. You simply roll out the dough, place the filling in the middle (leaving a 2- or 3-inch border), and fold the dough over the edges. No lattice crusts to weave, no fancy shapes to cut. All in all, a lovely recipe, and a great side for the locally-made bratwurst my husband cooked on the grill. (Another bonus: it used up some of the farm-share leeks that have been hanging around the crisper.)