There are lots of pumpkins out there. I haven’t tried them all (yet). However, the taste of the butternut squash was an amazing surprise for me (in Greece where I grew up, these type of pumpkins are not usually found in our cuisine). What got my attention was its weird shape and its intensively warm orange color. And then came the taste. You know this feeling, when you try something for the first time without any particular expectations and maybe even with some skepticism and when you get a first bite the incredible flavor makes you stop chewing and turn your head to the plate saying out loud “Amazing!”. That’s what happened with this beautiful pumpkin. I’m going deeper with it, I want to know more, I’ll keep you posted!
for the dough (for 2 medium pies)
- 2tbsp. olive oil Family nostalgia
- 350gr. flour
- 250gr. water
- 1tbsp. vinegar
- 1/2tsp. salt
- 1/2tsp. sugar
for the filling (for 1 medium pie)
- 400gr. butternut squash
- some fresh thyme
- some olive olive oil
- black pepper
- feta cheese to serve
for the dough
- In a big bowl, mix the water, olive oil, vinegar, salt, sugar with your hands.
- Add the flour little by little and start mixing until you knead a nice dough.
- Leave it in the fridge at least 1 hour before you make the galette.
for the filling
- Preheat your oven at 180 degrees C.
- Cut the butternut squash in thin, long pieces, sprinkle some olive oil, salt pepper and thyme. Mix well and bake in a pan with baking paper for 30′.
- Split the dough in 2 pieces.
- Open each piece in a baking paper using some flour until you make it 3mm thick.
- Lay the pieces of the half baked butternut squash the one next to the other and turn the edges of the dough towards the center of the pie.
- Place the pie together with the baking paper in a baking pan and bake for 40′-45′ until it gets crispy.
- Serve hot or cold with some feta cheese and..
- You can serve it alternatively with some Greek yogurt !