Holiday Recipe: Acorn Squash Galette with Goat Cheese

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS

咸味奶油奶油是任何假日桌子的绝佳补充。这道菜不仅令人印象深刻，而且很容易制作。谁不喜欢派在晚餐中？

Acorn squash main dishes are trending this holiday season for good reason: They add brightness to the table. Combining the sweetness of the squash and caramelized onions with juicy tanginess of the cherry tomatoes and creamy goat cheese gives a burst of flavor and color as temperatures cool.

奶酪是一种质朴的馅饼外壳，可以用作简单的食谱，将几乎任何季节性水果或蔬菜变成馅料或甜点。在此食谱中，我们采用橡子南瓜，焦糖洋葱和山羊奶酪。这种组合与节日风味和南瓜非常好，这是蔬菜的人经常很多。其他最喜欢的冬季浇头是帕蒂锅南瓜，缓慢的烤西红柿或韭菜和羽衣甘蓝。当然，李子，苹果和梨为甜美的奶油带来了很棒的甜味。

使用全麦和橄榄油，这种外壳简单。它是有益健康的，但仍然富裕而片状。制作奶油卷时，地壳是您第一次将风味注入菜肴中。这个版本简单且不含乳制品，但是您可以以玉米面，干草或帕尔玛奶酪等添加的味道和质地来建立质地。另外，烤南瓜预先烘焙使蔬菜有时间发展深厚的甜味。

原料：

羊皮纸或硅胶烘焙垫

For the crust:

1 cup (120g) whole-wheat flour

3/4 cup (95g) all-purpose flour, plus more for dusting

1 1/2茶匙（7 g）盐

1/3 cup (80 ml) olive oil

1/3 cup (80ml) water

2 teaspoons (10 ml) red wine vinegar, divided

用于填充：

1只橡子南瓜（约1磅或450 g），剥皮，切成半月

2 tablespoons (30 ml) olive oil

1 teaspoon (5 g) kosher (coarse) salt (divided during preparation)

1 teaspoon (5 g) fresh ground pepper (divided during preparation)

1 medium Vidalia (sweet) onion, sliced into rings

½茶匙（3毫升）香醋

8个樱桃番茄一半

1 tablespoon (15 g) Dijon mustard

6汤匙（85克）的山羊奶酪

3 sprigs thyme, fresh

指示：

对于馅饼外壳：将面粉和盐搅拌在一个大碗中，加入橄榄油，然后用叉子轻轻混合直至易碎。慢慢加入水，直到将其结合在一起以制成一个柔软的面团球。少量加水，您可能不需要全部。不要过度处理面团，因为这会变得艰难。将面团用保鲜膜（食物包装）紧密包裹，冷藏至少45分钟。

用于填充：下一个将烤箱预热至375F（190C）。将橡子南瓜剥离，脱落并将其切成½卫星。加入一汤匙橄榄油，½茶匙盐和½茶匙新鲜磨胡椒的大烤盘。将南瓜烤约20分钟，或直到可以用叉子刺穿并开始变成褐色为止。因为他们会再次用奶油奶油烘烤，所以如果他们坚固而不是过于柔软，那就更好了。

While the squash is roasting, heat the remaining one tablespoon of olive oil in a pan. Add the sliced onion to pan and cook over low heat. Cook slowly, making sure the onions do not stick to the pan. Continue, until the onions are a rich brown color, approximately 30 to 45 minutes. Sprinkle with salt about 10 minutes into the cooking process. (One trick to keeping the onions from drying out as they cook is to add a little water to the pan as needed.) At the end of the cooking process, add the balsamic vinegar to deglaze the pan and bring out some additional flavor to the onions.

For the galette: Once the dough is firm and the cooked ingredients are ready, preheat the oven to 400F (200C), and set racks in the middle position. Create a workspace on the counter by tearing a piece of parchment paper (greaseproof paper) the size of a baking sheet (oven tray). Place it on the counter and lightly dust with flour.

拆开面团并将其放在纸上。撒上面粉，然后滚成大约12英寸（30厘米）的圆圈。将纸张用滚出的面团在其上转移到有框的烤盘（烤箱托盘）中。

首先将第二芥末均匀地散布到面团上，留下1.5英寸（4厘米）的边界。将焦糖洋葱均匀地倒在芥末上。将南瓜均匀地放在洋葱上。在南瓜上撒上小汤匙山羊奶酪，最后用樱桃番茄和一些百里香小树枝上的所有东西。将面团的边缘轻轻折叠在馅料上，每2英寸（5厘米）褶皱。

Bake until the crust is firm and golden-brown, about 30 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with the reserved thyme and serve warm, cut into wedges.

Makes 6 servings.

NUTRITION FACTS (PER SERVING):

Calories 330

蛋白7 g

总脂肪19 g

Saturated fat 4 g

Cholesterol 5 mg

碳水化合物34 g

Fiber 4 g

Total sugars 4 g

添加糖0 g

钠1000毫克