Simple, scrumptious, and seasonal – this recipe is easy enough for a weeknight dinner (with a little prep work) and special enough for those vegan holiday celebrations.
I used Brittany’s excellent grain-free, vegan pie crust. I’ve made the crust a couple of times now, and it’s a joy to roll and shape. But, be aware, once I made it with arrowroot starch and once I made it with tapioca starch. It was drier and more crumbly with the tapioca starch. Though, because the recipe does not use precise measurements, it could entirely be because my measurements were different each time. But, the recipe seems fairly flexible. So, roll with it. (Ha – get the pun?)
Savory Squash Galette (vegan, grain-free)
1 recipe grain-free, vegan pie crust
1/2 butternut squash
2 T. olive oil
2 cloves garlic
1/2 cup nutritional yeast flakes
2 T. full-fat coconut milk (from a can)
1/2 t. salt
1/4 roughly chopped pecans
Preheat oven to 350º. Rub cut half of butternut squash with olive oil, and pour remaining oil in the cavity of the squash. Put the 2 garlic cloves in the cavity of the squash. Place the squash on a cookie sheet and bake until soft – about 1 hour.
Meanwhile, make your pie crust.
When squash is soft, remove from oven and cool enough to handle. Scoop squash, garlic and olive oil into the bowl of a food processor. Add nutritional yeast, coconut milk, and salt. Process until smooth. (Note: Squash can be made ahead of time.)
Roll out the pie crust into a large, rough circle. Scoop prepared squash onto crust, leaving a 2-inch border. Sprinkle squash with pecans. Roughly fold the edges up and over the squash, pinching to hold the crust together.
Bake for 25 minutes. (The crust will not brown unless you brush it with some milk or egg wash.)
Want more healthy, vegan recipes? Check out Wellness Weekends.
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