A Harvest Feast: Butternut Squash Galette, Pear & Goat Cheese Salad, and Cranberry Baked Brie.
Whether you're hosting a festive gathering or joining as a cherished guest, our Butternut Squash Galette, Pear & Goat Cheese Salad, and Cranberry Baked Brie will add a touch of culinary magic to your Thanksgiving table. Let's embark on a culinary journey that honors the flavors of the season and supports our local farmers and food producers. With Alpenrose Home Delivery, bringing the best of the Pacific Northwest to your doorstep has never been easier. Cheers to a holiday season filled with warmth, flavor, and the joy of shared moments around the table!
• 2 large yellow onion, sliced 1/8th inch
• 1/2 teaspoon Kosher salt, to taste
• 2 tablespoons extra virgin olive oil, divided
• 11-inch refrigerated pie crust dough
• 12 ounces peeled and sliced butternut squash
• Freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh thyme leaves
• 1 large Alpenrose egg, beaten
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Peel the butternut squash and slice the thinner end, which is solid and has no seeds, with a mandolin into 1/8-inch thick slices, so you get perfect rounds.
- Cut until you have 12 ounces. Set the rest aside for another use.
- Heat a cast-iron or other heavy skillet over medium, add 1 tablespoon of olive oil to the pan and swirl to coat.
- Add the onions and 1/4 teaspoon of salt. Lower the heat to medium-low heat, and cook, stirring often until caramelized, about 30 minutes.
- Remove from the pan and set aside to cool.
- In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, another 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme, and a few cracks of black pepper.
- Roll the pastry out on a parchment paper lined sheet pan and prick the pastry with a fork in several places, avoiding the outer 1 1/2-inch border.
- Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
Arrange the sliced butternut on top of the onions in several concentric layers, nestling the remaining half of the onions between the layers of butternut squash.
- Sprinkle the top with the remaining Parmesan and thyme leaves.
- Fold the edges of the pastry up onto the butternut squash, making pleats as you move around the circle. Brush the edges of the brush with the egg.
- Tent with foil, tightly over the baking sheet and bake for 30 minutes, then remove the foil and bake until the pastry is golden-brown and the butternut is tender, about 20 to 30 minutes more. (check the center of the squash with a toothpick to make sure it's tender)
- Slice into 6 pieces and serve warm.
SPINACH AND PEAR SALAD
- 2 ripe pears
- 9 oz baby spinach
- 3 oz goat cheese, crumbled
- 3/4 cup pomegranate arils
- 2 packages Albina City Nuts Candied Pecans
- 2 Tbsp balsamic vinegar
- 1 Tbsp pure maple syrup
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
- Whisk together the balsamic vinegar, maple syrup, mustard, and olive oil until emulsified. Season with salt and pepper, to taste. Will keep for up to a week.
SPINACH AND PEAR SALAD
- Core and thinly slice the pears. Toss together the spinach, pecans, goat cheese, and pomegranate in a large bowl. Layer with the pear slices.
- Drizzle the salad with the dressing right before serving. Enjoy!
Preheat oven to 350℉.
Place brie on a parchment paper and place parchment paper on a baking dish. Bake brie for 15 minutes.
Remove and let brie sit for 1-2 minutes, then transfer parchment paper and brie to a serving platter.