Squash pie. Right? Because pumpkins aren’t only for carving.
This could be pumpkin – the small, sweet sugar pumpkins most often labeled “pie”. They aren’t as woody and sinewy as their grandfathers, and easier to handle for baking. But really it’s butternut – the most common of the winter squash, but congenial in shape, allowing easy access to its innards. I like to buy ones with thick necks, then cut them off, peel and thinly slice and lay over grainy pastry with caramelized onions and cheese – goat, mostly, but I imagine Boursin would be a treat, or Stilton if you like it like that. (I just realized I’m posting a squash double header – ’tis the season, I suppose.)
I still don’t have an oven. Some mornings, when it’s still dark, my neighbours see me sneak Bigfoot-like across the street to my sister’s house to put something or other in her oven. It’s like back in the day of Dickens, when families brought their turkeys to the community bake house to roast.
But! After a long lull and a few spurts of painting (although I got distracted and wound up painting the bannister on the stairs in the hallway instead – not an easy task with a large black dog) we’re going to make some major headway this week, when both the fridge and stove arrive AND the countertops are installed – serendipitously on my birthday. Coincidence? Totally. So here’s hoping there are no disasters, and everything was measured properly and fits together nicely like it’s supposed to.
But the upper cabinets are in! the trim is on! there’s a nice box just for the fridge to slide into! I’ve never had a new car nor a new fridge in my life – I think this makes me an official grown-up.
Look how clean and white it all is! Now I just need to get moving on a makeover here and clean it up to match. Oy. Can I just call a time out? Who’s with me?
By the way, I’ve been meaning to apologize for being all chatty on social media and tending toward MIA here. Once I post something (or send off a story) I tend to not look at it again, for fear I’ll want to change everything once it’s too late. And I sometimes forget I can go into the dashboard to reply to comments, and when I do the sheer volume of spam slows me down. But I do love chatting with you here, and if you have questions I promise I’ll be more timely with my answers.
In this galette I used a combination of whole grain flours – whole wheat, oat and barley – play around with these too if you like, or go the traditional all-purpose route. I liked the tweedy, sturdy whole grain crust – so much in fact that this was breakfast one day, and then lunch, and then I made another the next day. It’s just as good cold, so it’s the sort of thing you can leave on your dining room table and swipe slivers of every time you walk past.