After Thanksgiving, I never feel 100%. It’s definitely the excess sweets I find myself indulging in, the rich foods I eat a little too much of – don’t we all? Maybe it’s just me getting a little older, but I can feel my body unhappy with me in the following days. Sluggish, upset stomach, a more intense sugar craving. Not that I would take any of it back; truely you need times like this where you don’t count calories or carbs or sugar and just enjoy food and family around you. It’s OK to eat that extra slice of pie, and it’s a good thing savor the buttery, creamy potatoes. Thanksgiving is about giving thanks, but also about giving a little to yourself. One day won’t change your whole diet, so live a little!
Now, I have a sweet tooth (duh), and I pay a lot of attention normally to how much sugar I consume. Did you know sugar can be just as addictive as cocaine? A sugar addiction was one big component of my eating troubles in my 20s, and it’s something a lot of people struggle with yet don’t understand. With all the hidden sugars in our processed foods, store bought yogurts, granolas, bread, it can make anyone feel helpless! Eating a healthy, low sugar diet requires an incredible amount of education and motivation to avoid these things. Take a minute to check out this great article by BBC Good Food, and this list with 10 hidden sugar bombs. Then, share it with someone you love.
Galletes are so wonderful and versatile. You can wrap anything up in a pie crust and call it a galette, and it will taste amazing. This one followed suit, and was a great tribute to the natural flavors of the vegetables, no sugar added.
This pie crust recipe is my favorite. I usually make a full recipe (2 9inch rounds) even if I only need one round, like here. I currently have an extra one chilling in my freezer, just waiting for a little inspiration to transform it into something delicious.
Some might look at this and think, “Pie crust? That can’t be healthy!”. Well, yeah, but butter isn’t that bad, and we used whole wheat pastry flour to up the nutrients. And look what it’s stuffed with! Butternut squash, beets, kale, so many vitamins and minerals and fiber! A little pie crust as a vehicle for these super foods ain’t bad. This is much, much healthier than nearly anything processed you can buy in the stores, and you don’t have to worry about any hidden sugars.
If you’re looking for more ways to incorporate delicious fall squash into your diet, check out my Thai-Spiced Winter Squash Soup, Multigrain Pumpkin Muffins or these Chipotle Butternut Squash Waffles!
Butternut Squash, Beet and Kale GalettePrint Recipe
- 1 small butternut squash
- 2 small beets
- 1/2 bunch kale (about 2 cups of roughly chopped leaves)
- 3 oz fontina cheese, shredded
- 3/4 tsp salt plus more to taste
- Pepper to taste
- 1 1/4 cup whole wheat pastry flour
- 3 tbsp butter, frozen
- 1/4 cup + 2 tbsp shortening, frozen
- 1/4 cup half cold water, half cold vodka
- Pinch of red pepper flakes
- 1 egg, beaten + 1 tbsp milk
First, preheat the oven to 400F and prepare the vegetables. Cut the squash open and clean out the seeds. Peel and dice the squash into about 1 inch cubes. Peel and dice the beet. Remove the kale leaves from the thick stem and roughly chop into 2 -3 inch sections.
Lightly grease a baking pan. Lay the beets on the pan, spread in a single layer. toss in a little olive oil, salt and pepper. Bake for 10 minutes. Pull the beets out of the oven and add the butternut squash to the pan. Toss in olive oil, salt and pepper and return to the oven. Bake 20 minutes.
While the squash and beets are baking, place the kale in a bowl. Drizzle lightly with olive oil, salt and pepper. Toss to coat. Place on a separate baking tray in a single layer and prepare the pie crust.
Place the flour, salt, frozen butter and shortening into a food processor. Process until just combines, forming a crumbly mixture with pea-sized chunks of fat. Add the cold liquid through the chute while processing, processing just enough so that it is mixed. Turn out on to a floured surface and knead briefly until dough comes together. Flatten into a round disk, cover with plastic wrap, and place in the refrigerator.
Shred the fontina.
When the squash and beets come out of the oven, remove them from the pan and combine them with the fontina in a large bowl. Toss to combine to cheese begins to melt. Allow them to cool. Place the tray of kale in the oven and bake for 15 minutes until lightly browned and crunchy. Remove from oven.
Once all vegetables have come out of the oven, take out your pie crust. Turn it out into a floured surface and roll into a 9 inch round. Uneven edges make it all the more rustic! Drop the squash mixture and the baked kale evenly in the center of the round, leaving about 1-1.5 inches of edge to fold over. Sprinkle with red pepper flakes. Beat 1 egg and milk together and brush over crust. Bake for 20 minutes or until crush is golden brown.