Cheesy Butternut Squash Galette & Juicy Baby Back Ribs
Cheesy Butternut Squash Galette
Ingredients
For the Galette Crust:
1 & 1/4 cups all-purpose flour
3/4 tsp salt
1 tsp granulated sugar
1/2 cup cold salted butter
1/4 cup full-fat cold sour cream
5 tbs ice cold water
For the Butternut Squash:
2 lbs butternut squash, cubed about 6 cups
2 tbs olive oil
4 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried sage
1/2 tsp salt
1/4 tsp` pepper
For the Rest of the Galette:
2/3 cup grated Parmesan cheese
2/3 cup grated asiago cheese
1 egg, for egg washing the crust
Instructions
Make the Pie Dough: In a mixing bowl, whisk together the flour, salt, and sugar. Cut the butter into large chunks and add to the dry ingredients. Use clean hands to cut the butter into the dry ingredients until you have chunks the size of blueberries.
Drizzle in the water and add the sour cream. Toss with a fork until the dough is moistened and the sour cream is mixed in. If it’s a bit dry and crumbles apart, add a bit more water, 1 to 2 tablespoons at a time. Gently flatten the ball of dough a bit, into a 1-inch thick disc. Wrap the disc tightly in plastic wrap and chill in the freezer for at least 2 hours.
Roast the Squash: Pre-heat your oven to 400° F. Add the cubed squash to a large baking sheet in an even layer and toss with the olive oil, minced garlic, thyme, sage, salt, and pepper. Roast for 20-30 minutes, until squash is fork-tender.
Roll out the Dough and Assemble the Galette: Preheat the oven to 375° F, and line a large baking sheet with parchment paper. Flour your countertop and rolling pin. Unwrap the dough and sprinkle lightly with flour. Begin rolling out the dough gently, turning continuously so it doesn’t stick to the counter. Sprinkle more flour as needed. Once the dough is about 12 to 14 inches in diameter and about 1/8 inch thick, gently roll it up onto the rolling pin and transfer it onto the prepared baking sheet. Evenly spread the two kinds of cheese on the galette, leaving about 2-3 inches of border. Distribute the roasted squash over the cheese. Fold up the edges of the dough, working in small sections, to cover edges of the squash.
Chill the assembled galette, uncovered, in the fridge for 20 minutes. Beat the egg in a small bowl. Once the galette has chilled, brush the egg wash over the edges of the crust.
Bake: Bake for 50 to 60 minutes, covering with foil at about the 40 minutes mark. The crust should be golden brown.
Serve + Store: Serve immediately, with an additional sprinkle of cheese.
*In flyer January 21 - 27, 2024
Recipe and photo credit: Blue Bowl Recipes
juicy baby back ribs
Ingredients
2 racks baby back pork ribs
¼ cup Dijon mustard
1 tbs salt
1 tbs smoked paprika
1 tbs garlic powder
1 tbs cracked black pepper
1½ cups barbecue sauce
Instructions
Pre-heat the oven to 275 F
Rinse and pat the dry the ribs with a paper towel. Remove
any silver skin from the ribs.Split the racks in half. This makes them easier to handle and gives you four good portions.
Rub mustard into the top of the ribs
Season with salt, smoked paprika, garlic powder, and pepper.
Wrap the ribs in foil, sealing the edges of the foil, making sealed packets.
Place the ribs on a baking sheet bone side down.Place the ribs in the 275 degree preheated oven on a rack in the center of the oven. Cook the ribs for 2½ hours.
Cut the foil packets open and fold back the foil to expose the ribs. Liberally coat the ribs with barbecue sauce. Do Not Rewrap the Ribs with Foil.
Raise the oven temperature to 400 degrees F, you don’t have to wait for it to preheat. Place the ribs back in the oven for
25 minutes.
For fall of the bone ribs, the internal temperature needs to be 190 -205 degrees.Set the oven to broil. When hot, place the baking tray under the broiler for 4-6 minutes. Repeat with an additional layer of bbq sauce, if desired. Serve the ribs.
*In flyer January 21 -27, 2024
Recipe and photo credit: Ask Chef Dennis