Save to your scrapbook
Butternut squash, crème fraîche, chilli and sage galette
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
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: