Ann Keener was selling some of these delicious Butternut Squash Galettes at the Main Street Farmer's Market last winter. I bought more than I probably should have, but they were worth it. When this year's butternut squash harvest was ready I couldn't get the ginger-coconut sweetness wrapped in flaky buttery pastry taste out of my mind. So now we have a blog full of tasty butternut squash recipes that happened while I was trying to pluck up the courage to ask Ann for hers. Fortunately, she is kind enough to share her galette recipe with us all. Thank you Ann...you are the best.
1 1/2 Cups all-purpose flour (or 1 cups + 1/2 cup whole wheat)
1/2 Cup plus 2 T cold unsalted butter, or 1 1/4 sticks
1/2 t salt
1/2 Cup ice water
1 1/2 Cups butternut puree
1 Cup unsweetened flaked coconut
1/2 Cup sugar (I like the mild taste of the raw can sugar they sell at Whole Foods in the bulk bin, but obviously substitutions can be used)
1/2 Heaping tablespoon of coarsely grated fresh ginger root, or to taste (hint: it's the ginger that makes it awesome)
Pinch of salt
Mix filling just before using, the sugar will begin to liquefy it otherwise.