Danie główne

Butternut Squash and Sage Galette

1 godz. 15 minPorcje: 4Nutri-Score C€€

1 godz. 15 min

Danie główne

przepis od

Roxy Pope + Ben Pook

@roxyandben

czego potrzebujesz

4 osoby

butternut squash (peeled, deseeded (seeds reserved) and chopped)Warzywa i owoce1 kawałek
olive oil (for the squash, sage and brushing)Spiżarnia60 ml
saltPrzyprawy5 g
black pepper (freshly ground)Przyprawy2 g
sage (leaves picked)Warzywa i owoce12 kawałki
shortcrust pastry (shop-bought block, cut into a circle)Produkty świeże320 g
cashews (soaked)Orzechy i nasiona120 g
lemon juice (freshly squeezed)Warzywa i owoce30 ml
plant-based milkNapoje120 ml
nutritional yeastSpiżarnia20 g
caramelized onionsWarzywa i owoce150 g

na porcję

441kcal

czego użyjesz

krok po kroku

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