Spicy Winter Squash Galette.

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Spicy Winter Squash Galette

 

2 tablespoons neutral oil, like grapeseed or corn

1 medium red onion, chopped

2 tablespoons minced garlic

salt and freshly ground black pepper

1 tablespoon chile powder

1/4 cup tomato paste

1/2 cup wine, vegetable stock, or water

1 1/2 pounds any firm winter squash, like Kabocha, pumpkin, or hubbard, peeled,

seeded, and cut into 1-inch cubes

1 piecrust,, chilled but not rolled

 

Heat the oven to 350 degrees. Grease a large rimless baking sheet or line it

with a piece of parchment.

Put the oil in a deep skillet and turn the heat to medium-high. Add the onion

and cook, stirring occasionally, until softened, about 2 or 3 minutes; add the

garlic, stirring constantly, and cook for another minute more. Sprinkle with

salt and pepper and stir in the chile powder and the tomato paste. Cook and stir

until fragrant, less than a minute, then stir in the wine, stock, or water and

the squash. Just bring the mixture to a boil, give it a good stir, then remove

the pan from the heat.

Roll the piecrust into a circle at least 12 inches in diameter. It's OK if it's

not perfectly round. Use the rolling pin to transfer it to the baking sheet.

Stir the squash mixture again; taste and adjust seasoning if necessary, and

carefully spread it on top of the crust, leaving about 3 inches free all the way

around the edge. Fold the sides up over the filling. You should have a big

circle open in the top.

Bake the galette until the crust is nicely browned and the insides are bubbly,

35 to 45 minutes. Cool a bit before slicing, or serve at room temperature.

Makes 6 to 8 servings.