Butternut squash galette from Gourmet Magazine, February 2009 (page 15)

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Notes about this recipe

  • redbird on January 09, 2025

    Very good galette. I did make a few slight modifications. First, I doubled the amount of fresh sage in the crust. Rather than slicing the butternut squash, I diced it into 1/2" cubes. Finally, I roasted the squash at 425° instead of 500° as specified in the recipe. Served with a green salad dressed with a creamy Vidalia onion vinaigrette. Definitely a repeat.

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