Eating Squash Elegantly.

We had a lovely Thanksgiving. We really did. However, we returned home to a missing cat. After plastering the neighborhood with signs, we soon learned a raccoon killed our little baby. She was a feisty girl and I imagine she put up a valiant fight.

I am trying to think positively. It is hard not to fret about my other kitty. He is currently locked inside with nighttime outings expressly forbidden. I am concerned. I also feel some rage. Those masked bandits, if you'll recall, visited my kitchen in the middle of the night not too long ago. Bold. Very bold.

I comfort myself with food. Of course, some would immediately assume this means feeding at a trough of Snickers and Doritos. Not necessarily. I do believe there is a time and place for everything. Right now, however, I'm cooking hearty meals that comfort me by keeping me warm and keeping me occupied in the kitchen.

This was my frame of mind on Sunday evening when I made this meal from my farmer's market finds. I was pleased to find a way to serve squash that is elegant yet rustic. Although I absolutely love all kinds of squash, it often ends up like giant blobs on my plate. Those blobs are fantastically delicious, but not always picturesque. Not blog worthy. This squash recipe is different. This one will warm you up and please your eyes. I used buttercup (not butternut) squash, which resembles a green pumpkin. Any type of winter squash will do.

I hope you enjoy it. Whether or not you are trying to occupy yourself, this is a pleasurable meal to make. Your house will smell fantastic.


Yeasted Tart Dough with Butter

2 tsp. active dry yeast
1/2 tsp sugar
1/2 cup warm milk or water
1 egg at room temperature
1/4 tsp salt
2 cups flour
4 tblsp soft butter

Dissolve the yeast and sugar in the milk in a mixing bowl and let stand until bubbly, about 10 minutes. Stir in the egg and salt, then begin adding the flour 1/2 cup at a time. After you've added a cup, beat in the butter, then continue adding flour until the dough pulls away from the edge of the bowl. Turn it onto a counter and knead until shiny and smooth, after a few minutes. Add flour as needed to prevent sticking.

Transfer dough to a lightly buttered bowl, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour. Turn the dough out and roll it into a 13-14 inch circle. Use it to line a large tart pan or to make a free form galette.

Winter Squash Galette

Yeasted Tart Dough
2.5 lb winter squash such as butternut, buttercup
1 head garlic, cloves separated but not peeled
1 onion finely diced
12 fresh sage leaves, chopped or 2 tsp dried
1/2 cup freshly grated pecorino or Parmesan
Salt & freshly milled pepper to taste
1 egg beaten.

Make the dough. Preheat the oven to 375 degrees. Cut the squash in half. Remove seeds and pack with cloves of garlic. Place cut side down on a baking sheet and bake until soft, about 40 minutes. Scoop out the squash and peel 2 of the garlic cloves. Toss them in with the squash and mash until fairly smooth.

In a skillet, warm 1 tblsp of oil over medium heat. Add the onion and sage and cook until the onion is soft and beginning to color, about 12 minutes. Add it to the squash mixture along with the cheese and season with salt and pepper.

Roll out the dough into a 14 inch circle. Spread the filling over it, leaving a border of 3 inches or so. Pleat the dough over the filling, then brush the edges with beaten egg to make them shiny. Bake until the crust is golden, about 25 minutes.

Adapted from Vegetarian Cooking for Everyone