Last night a few friends popped over for dinner, so I prepared a butternut squash and roasted garlic galette with a green salad. The galette recipe may seem intimidating with a semolina pie crust to roll out, but really the hardest part was peeling the squash!
The squash roasted up so nicely in a 400-degree oven–I had no idea it would work so well. I have a feeling that we will be roasting more squash in the near future!
[1-4. c. lynn; 5. Sarah Shatz]
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