Hoofdgerecht

Butternut Squash and Sage Galette

1 u 15 minVoor 4Nutri-Score C€€

1 u 15 min

Hoofdgerecht

recept van

Roxy Pope + Ben Pook

@roxyandben

wat u nodig heeft

4 personen

butternut squash (peeled, deseeded (seeds reserved) and chopped)Groente en fruit1 stuk
olive oil (for the squash, sage and brushing)Voorraadkast60 ml
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen2 g
sage (leaves picked)Groente en fruit12 stukken
shortcrust pastry (shop-bought block, cut into a circle)Vers320 g
cashews (soaked)Noten en zaden120 g
lemon juice (freshly squeezed)Groente en fruit30 ml
plant-based milkDranken120 ml
nutritional yeastVoorraadkast20 g
caramelized onionsGroente en fruit150 g

per portie

441kcal

wat u gebruikt

stap voor stap

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.
Stap 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.
Stap 2
Prepare the pastry
- Cut the shortcrust pastry into a circle and place it on a large baking tray.
Stap 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.
Stap 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.
Stap 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.
Stap 6