Plato principal

Butternut Squash and Sage Galette

1 h 15 minPara 4Nutri-Score C€€

1 h 15 min

Plato principal

receta de

Roxy Pope + Ben Pook

@roxyandben

lo que necesita

4 personas

butternut squash (peeled, deseeded (seeds reserved) and chopped)Frutas y verduras1 pieza
olive oil (for the squash, sage and brushing)Despensa60 ml
saltEspecias5 g
black pepper (freshly ground)Especias2 g
sage (leaves picked)Frutas y verduras12 piezas
shortcrust pastry (shop-bought block, cut into a circle)Fresco320 g
cashews (soaked)Frutos secos y semillas120 g
lemon juice (freshly squeezed)Frutas y verduras30 ml
plant-based milkBebidas120 ml
nutritional yeastDespensa20 g
caramelized onionsFrutas y verduras150 g

por ración

441kcal

lo que usará

paso a paso

Roast the squash
- Peel and chop the butternut squash, keeping the seeds aside for later.
- Toss the squash in a bowl with olive oil, salt and pepper, then spread it on a baking tray.
- Roast in a hot oven.
Paso 1
Add the sage
- Pick the sage leaves and mix them with olive oil.
- Stir the sage into the tray of squash and return to the oven.
Paso 2
Prepare the pastry
- Cut the shortcrust pastry into a circle and place it on a large baking tray.
Paso 3
Make the cashew sauce
- Blend the soaked cashews with lemon juice, plant-based milk, nutritional yeast, salt and pepper until smooth.
- Pour the sauce over the pastry, leaving a border.
Paso 4
Fill the galette
- Stir the caramelized onions into the roasted squash.
- Spoon the squash mixture over the sauce and scatter over the reserved seeds.
Paso 5
Fold and bake
- Fold the pastry edges over the filling, brush with olive oil and sprinkle with salt.
- Bake in the oven until golden.
Paso 6