spinach & squash galette

This dish is almost, almost too pretty to eat.

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I often find that some of my most favorite recipes happen to be the ones that I throw together during the week, with whatever ingredients I happen to have kicking around in the refrigerator and/or freezer. Because sometimes I simply lack the energy to run to the grocery store after work and want to get dinner prepped and in the oven as soon as I can. This dinner was the result of said night.

And let me just say that I could not be more thrilled with how fantastic this dish turned out. Leftover roasted butternut squash fanned out atop flaky pie crust, a creamy spinach center, and finished off with tangy blue cheese made for the most comforting dinner we’ve had in awhile.

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It’s hard to keep your “groove” in the kitchen during the week, especially after a long day of work. The hubs and I enjoyed every last crumb of this meal, feeling so satisfied and warm, it was as if this galette had given us both a comforting hug. Almost.

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Spinach & Butternut Squash Galette {original recipe}

Easy to prepare with pre-roasted squash, frozen spinach and a handful of herbs and cheese, you’ll have dinner on the table in no time flat! Both you and your taste buds will be 0h-so-happy to dig in. 

Ingredients:

1 prepared pie crust disc {about 9″ in diameter}, room temperature

cornmeal {for dusting the baking sheet}

1 bag of frozen spinach, thawed and drained of any excess water

1 medium butternut squash, roasted/cooled and cut into medallions

1 cup of Greek yogurt {I used 0% fat because it’s what I had on hand, but you can use whatever your preference is}

8 ounces of crumbled blue cheese

1 tsp. dried oregano

1 tsp. dried rosemary

1/2 tsp. onion powder

1/2 tsp. garlic powder

salt & pepper, to taste

To Prepare:

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray, sprinkle with cornmeal.

Unroll the thawed pie crust into the center of the baking sheet, making sure that the entire surface is smooth. Starting about 1″ in from the edge, fan out the roasted butternut squash so that the half-moon pieces overlap slightly; essentially creating a spiral shape. It should make about 2 full spirals. Continue to fan out until you have a well in the center about 4″wide {this can vary slightly, depending on the size of the squash}. Season to taste with salt and pepper.

In a small mixing bowl, combine the spinach, Greek yogurt, spices and season to taste with salt and pepper. Place this mixture into the center well of the galette and, if you find yourself having a bit extra, around the outermost edges of the squash {make sure to do this in a very thin line!}.

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Fold the edges of the pie crust over top of the squash, being careful to not stretch too thin! Overlap each fold slightly, so that it folds on top of itself. Brush with a bit of water to ensure the edges get crisp. Sprinkle the exposed vegetables and spinach mixture with the crumbled blue cheese.

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Bake for 25 minutes, or until the edges begin to turn golden. Increase the heat to 425 degrees and bake for 5-10 minutes more; this will result in a browned center with crispy edges. Allow to cool 5-10 minutes before cutting into wedges and serving.

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Enjoy!

butternut squash mac & cheese

Vegetables never cease to amaze me. Did you ever imagine that something so simple can be elevated into, quite possibly, one of the smoothest and creamiest sauces you’ve ever tasted?

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I had no idea, before tasting this dish, that butternut squash could be easily whipped up into the base for creamy mac and cheese. In fact, to say I was surprised is an understatement. But I think that that is what makes cooking so fun! You can find new and unusual uses for items that would traditionally not work. This recipe proves that butternut squash can go above and beyond simply being roasted as a side dish; it becomes the star.

We’re taking a tried and true mac and cheese recipe today and elevating it not only flavor-wise, but packing it full of healthy goodness. The use of pureed squash replaces several cups of cheddar cheese typically found in such a dish. Tangy, rich blue cheese {in a much less amount} will pack in flavor and just the right amount of fat, making it perfectly balanced. Cubed pieces of roasted squash and halved tomatoes are folded into the casserole, letting us reduce the amount of pasta {and carbs} that would normally be used. A hefty dose of spices – sage, chili flake, pepper – satisfies our taste buds. This is a perfectly balanced dish, and comes together in no time. Grab your fork and let’s dive in, shall we?

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Butternut Squash Mac & Cheese {recipe adpated, minimally, from Daily Unadventures in Cooking}

An unusually healthy twist on a classic dish, this mac and cheese recipe is sure to please even the most old-fashioned palate. Butternut squash puree makes up the body of the cheese sauce, with creamy blue cheese elevating its flavor to an even higher level. Additionally, folding in more vegetables reduces the amount of pasta needed, making this a dish you can enjoy without all the guilt. 

Ingredients:

2 tbsp. unsalted butter

1 onion, finely diced

2 cloves garlic, minced

2 tsp. dried sage

1/2 tsp. chili flakes

1 tbsp. flour

2-1/4 cups milk {I used 1%}

2 cups butternut squash puree

2 cups roasted butternut squash, diced

1 cup cherry tomatoes, halved

6 ounces blue cheese

salt and pepper, to taste

To Prepare:

Put a big pot of water on to boil, and preheat the oven to 375 degrees. In the meantime, start your sauce.

Melt the butter in a large saucepan and stir in the onions, seasoning to taste with salt and pepper. Sweat out over low heat until sweet and tender, about 5-7 minutes. Add in the garlic, sage and chili flakes and continue sweating until garlic is softened, stirring occasionally.

Sprinkle the flour on top of the garlic and onion mixture and stir it in. Cook the mixture over medium heat for about 3 minutes. Slowly whisk in the milk 1/4 cup at a time, waiting until it starts simmering before stirring in the next back. Whisk in the squash, then lastly, fold in the blue cheese. Bring to a simmer, stirring occasionally.

Cook the pasta according to package directions, undercooking slightly. Drain. Fold the pasta together with the sauce, and add in the halved tomatoes and cubed butternut squash. Transfer to a greased casserole dish and bake for 25-30 minutes, or until golden and bubbly. Serve hot, atop a bed of fresh greens.

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