Main
Butternut Squash and Sage Galette
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minButternut Squash and Sage Galette
what you need
Ingredients
butternut squash (peeled, deseeded (seeds reserved) and chopped)Produce1 piece
olive oil (for the squash, sage and brushing)Pantry60 ml
saltSpices5 g
black pepper (freshly ground)Spices2 g- sage (leaves picked)Produce12 pieces
shortcrust pastry (shop-bought block, cut into a circle)Fresh320 g
cashews (soaked)Nuts & seeds120 g- lemon juice (freshly squeezed)Produce30 ml
plant-based milkBeverages120 ml
nutritional yeastPantry20 g- caramelized onionsProduce150 g
per serving
Nutrition
441kcal
- Carbs
- 44 g
- Proteins
- 8 g
- Fat
- 26 g
what you’ll use
Tools
Mixing bowl
Baking tray
Blender
Pastry brush
Oven
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
Prepare the pastry
- Cut the shortcrust pastry into a circle and place it on a large baking tray.
- Step 4
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.
- Step 5
Fill the galette
- Stir the caramelized onions into the roasted squash.
- Spoon the squash mixture over the sauce and scatter over the reserved seeds.
- Step 6
Fold and bake
- Fold the pastry edges over the filling, brush with olive oil and sprinkle with salt.
- Bake in the oven until golden.