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Butternut squash, crème fraîche, chilli and sage galette
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Serves: 4
385g pack butternut squash wedges
3 shallots, finely sliced
1 garlic clove, crushed
60g essential Waitrose unsalted butter, melted
6 sheets filo pastry
200g crème fraîche
2 essential Waitrose eggs
1 lemon, zest and juice
8 sage leaves, 5 finely chopped
1 red chilli, roughly chopped (reserving a few slices for garnish)
1. Preheat the oven to 200 ̊C, gas mark 6; toss the squash (halve any larger chunks) with the shallots, garlic and 1 tbsp butter. Season, spread out on a roasting tray and bake for 20 minutes, tossing halfway through, until the squash is just tender.
2. Meanwhile, grease a 23cm deep loose-bottomed cake tin with butter. Layer the filo pastry in the tin, brushing each sheet with butter and allowing the excess pastry to hang over the edges; set aside. In another bowl, lightly beat the crème fraîche, eggs, and lemon zest and juice together. Stir the chopped sage leaves and chilli into the mixture; set aside the remaining sage and chilli.
3. Pour the crème fraîche and squash mixtures into the pastry case. Twist the excess pastry over to create a frilly edge and brush with a little more melted butter; bake for 20 minutes. Scatter with the reserved sage and chilli, then cook for 5 minutes, until golden. Cool for 10 minutes and serve, with a green salad, if liked.
Typical values per serving:
Energy |
2,443kj 587kcal |
---|---|
Fat | 39.7g |
Saturated Fat | 24.8g |
Carbohydrate | 45.8g |
Sugars | 8.1g |
Protein | 11.5g |
Salt | 0.7g |
Fibre | 3.4g |
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