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Veda Sankaran's Roasted Butternut Squash, Caramelized Onion & Ricotta Galette

Veda Sankaran's Roasted Butternut Squash, Caramelized Onion & Ricotta Galette

Spicewalla pal and all-around recipe goddess Veda Sankaran knocked it out of the park again with this rustic yet elegant galette. With sweetness from the roasted butternut squash and caramelized onion and creaminess from the luscious ricotta - it's a hit. Plus, it's vegetarian! Finally, a decadent veggie option that's both beautiful AND delicious.


For Galette Dough:

1 ½ cups all purpose flour
½ tsp salt
1 tsp sugar
1 tsp Spicewalla Tandoori masala
1 stick cold unsalted butter 
1/2 cup cold water
3-4 ice cubes 
1 egg yolk, slightly beaten (for brushing on dough before baking)

For Butternut Squash: 

1 small butternut squash, peeled, cut in half lengthwise, and sliced into ¼” thick semicircles
1 tbsp olive oil
2 tsp Spicewalla Madras Curry Powder
1 tsp Spicewalla Tandoori Masala
2 tsp Spicewalla Honey & Herb Rub
1 tbsp jaggery powder or dark brown sugar
4 tsp ghee
1 tbsp honey 
2 tsps roasted pistachios, crushed for garnishing

For Caramelized Onions: 

1 tbsp olive oil
1 tbsp ghee or unsalted butter
2 medium sweet onions, cut in half and thinly sliced into half moons (approximately 4 ½ cups) 
½ tsp salt
1 tsp Spicewalla Madras Curry Powder
1 tsp Spicewalla Tandoori Masala
1 tsp Spicewalla Honey & Herb Rub
1 tsp apple cider vinegar
½-1 Thai green chili, finely minced (optional)

For Ricotta Mixture:

1 cup full fat ricotta
1 tsp of finely minced garlic
1 tbsp finely chopped cilantro
½ small lemon, juice and zest
¼ tsp salt 

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  1. Preheat the oven to 400*F. Line two baking sheets with parchment paper. 
  2. In a large mixing bowl, stir together the flour, salt, sugar, and Tandoori Masala. In another smaller bowl, pour the water and add the ice cubes.
  3. Next, cut the cold butter into the dry ingredients using a pastry cutter. Once butter is in small pea size pieces, start adding water a little at a time, gently mixing until flour is combined and dough starts to form. You may not need the full ½ cup of water. Use only enough for the dough to come together.
  4. Do not overwork the dough and as soon as it forms, flatten into a disk and tightly cover with Saran Wrap. Refrigerate for at least 30 minutes. 
  5. While the dough is chilling, place the ricotta cheese in a fine mesh strainer over a bowl and let drain while roasting the squash and caramelizing the onions. 
  6. To prepare the butternut squash for roasting, cut the bottom of the squash to stabilize it, then cut off the top part to remove the stem. Carefully using a sharp carbon steel peeler or paring knife, peel the squash. Once peeled, cut it in half lengthwise and scoop out the seeds. 
  7. Then turn both halves of the cut squash face down on the cutting board and slice into ¼” thick semicircles. Place the sliced butternut squash in a bowl, drizzle with the tablespoon of olive oil and sprinkle on the Madras Curry Powder, Tandoori Masala, Honey & Herb Rub, and sugar. Use your hands to evenly rub on all sides of the sliced squash. 
  8. Spread the seasoned squash on the parchment lined baking sheets in a single layer and place in the preheated oven for 10 minutes. After that, remove from the oven and evenly spread the ghee on one side of the sliced squash, before flipping over and drizzling on the honey on the other side. Place back in the oven for 5 more minutes. Remove and let cool, while you prepare the caramelized onions. 
  9. Heat a large flat bottomed pan on medium high heat and add olive oil and ghee. Then place in the thinly sliced onions and ½ tsp salt. Sauté for 10 minutes until onions become translucent. At that stage, sprinkle on the Madras Curry Powder, Tandoori Masala, and Honey & Herb Rub. Stir and then add the apple cider vinegar and the finely chopped green chili. Reduce the heat to medium, spread the onions in a thin layer, and let caramelize, stirring occasionally. This should take approximately 20 more minutes. Once the onions are caramelized, remove from the heat and let cool.
  10. While the onions are cooking, place the drained ricotta cheese in a bowl and add finely minced garlic, cilantro, lemon juice, lemon zest, and salt. Stir to combine and set aside to use later. 
  11. Line a baking sheet with parchment paper. Then remove the dough from the refrigerator and place on a lightly floured surface. Roll the dough into a 14” round, sprinkling flour as necessary to keep it from sticking.Then, use a large spatula and your hands to gently lift and transfer the dough onto the parchment lined baking sheet. 
  12. Begin layering by spreading half the caramelized onions, leaving 1 ½ to 2” around the edge for folding over. Spread the ricotta mixture over the onions. 
  13. Next, shingle the butternut squash slices in one layer and then spread the remaining half of the caramelized onions around the edges of the squash, before arranging another layer of squash slices. You may have some extra squash leftover that you can enjoy by itself. 
  14. Gently fold edges of the dough toward the center of the galette. Sprinkle the crushed pistachios to garnish the top. Brush the dough with the lightly beaten egg yolk and place in a 400 degree oven for 25-30 minutes or until the crust is lightly golden colored. Serve while hot.

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