Rebecca's Crumble-Topped Kabocha Squash Galette

Recipe by

Rebecca Firsker

Serves

6-8

Difficulty

Intermediate

Photo by:

Jessica Marx

Every time I eat roasted kabocha squash, which bakes up almost fudgy in texture, I think: I need to use this in a dessert. I’m making good on that promise. To highlight its sweetness, sandwich the squash between clumps of spiced oat crumble. The crumble will caramelize underneath the squash and partially melt into delicate freckles across the galette’s surface. Those who are bored by pumpkin pie may find this to be their new favorite fall sweet. The beauty of this galette is that it doesn’t need a top crust. However, to channel some vintage charm, try a crumble topping, which is baked onto the galette filling.

Ingredients

3 tablespoons (40g) Madhur Jaggery or light brown sugar
2 tablespoons unrefined coconut oil or unsalted butter, melted and cooled
1 tablespoon apple cider vinegar
½ teaspoon Surya Salt or ¼ teaspoon Morton kosher salt
1 ¼ pounds (565g) kabocha (about ½ medium) or acorn squash (about 1 medium), seeds removed
1 standard disc, Rebecca's Good Crust
Egg wash: 1 large egg (beaten), Madhur Jaggery or granulated sugar, flaky sea salt

FOR THE CRUMBLE TOPPING

¼ cup (30g) all-purpose flour
¼ cup (30g) rolled oats
3 tablespoons (40g) Madhur Jaggery or light brown sugar
½ teaspoon Surya Salt or ¼ teaspoon Morton kosher sea salt
½ teaspoon Peni Miris Cinnamon
½ teaspoon Baraka Cardamom
2 ½ tablespoons melted unrefined coconut oil or unsalted butter

TO SERVE

Vanilla ice cream, your favorite amaro

Methods

Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
In a large bowl, stir together the brown sugar, coconut oil, vinegar, and kosher salt.
Slice the squash into 1-inch (2.5 cm) wedges or ½-inch (13 mm) chunks and toss with the sugar mixture.
Roll the dough for one standard disc into a round or rectangle and set it on the lined sheet pan.

FOR THE CRUMBLE TOPPING

Before assembling the galette filling, in a medium bowl, use a fork to mix together the flour, rolled oats, jaggery, salt, and spices. Gently mix in melted unrefined coconut oil or unsalted butter until the mixture forms large crumbs.
Sprinkle about half of the crumble topping over the crust in an even layer, leaving a 2-inch (5 cm) border. Leaving any excess liquid in the bowl, arrange the squash over the crumble in a single layer. Sprinkle over the remaining crumble topping in bite-size chunks. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust. Sprinkle the crust with demerara sugar.

This Recipe Features

Rebecca's Crumble-Topped Kabocha Squash Galette

Recipe by

Rebecca Firsker

Serves

6-8 people

Difficulty

Intermediate

Ingredients

3 tablespoons (40g) Madhur Jaggery or light brown sugar
2 tablespoons unrefined coconut oil or unsalted butter, melted and cooled
1 tablespoon apple cider vinegar
½ teaspoon Surya Salt or ¼ teaspoon Morton kosher salt
1 ¼ pounds (565g) kabocha (about ½ medium) or acorn squash (about 1 medium), seeds removed
1 standard disc, Rebecca's Good Crust
Egg wash: 1 large egg (beaten), Madhur Jaggery or granulated sugar, flaky sea salt

FOR THE CRUMBLE TOPPING

¼ cup (30g) all-purpose flour
¼ cup (30g) rolled oats
3 tablespoons (40g) Madhur Jaggery or light brown sugar
½ teaspoon Surya Salt or ¼ teaspoon Morton kosher sea salt
½ teaspoon Peni Miris Cinnamon
½ teaspoon Baraka Cardamom
2 ½ tablespoons melted unrefined coconut oil or unsalted butter

TO SERVE

Vanilla ice cream, your favorite amaro

Methods

Preheat the oven to 425°F (220°C) with a rack positioned in the center. Line a sheet pan with parchment paper.
In a large bowl, stir together the brown sugar, coconut oil, vinegar, and kosher salt.
Slice the squash into 1-inch (2.5 cm) wedges or ½-inch (13 mm) chunks and toss with the sugar mixture.
Roll the dough for one standard disc into a round or rectangle and set it on the lined sheet pan.

FOR THE CRUMBLE TOPPING

Before assembling the galette filling, in a medium bowl, use a fork to mix together the flour, rolled oats, jaggery, salt, and spices. Gently mix in melted unrefined coconut oil or unsalted butter until the mixture forms large crumbs.
Sprinkle about half of the crumble topping over the crust in an even layer, leaving a 2-inch (5 cm) border. Leaving any excess liquid in the bowl, arrange the squash over the crumble in a single layer. Sprinkle over the remaining crumble topping in bite-size chunks. Fold the edges of the crust over the filling toward the center, overlapping and pleating as desired. Freeze the galette on the sheet pan for 10 minutes.
Remove the galette from the freezer and brush the egg wash over the exposed crust. Sprinkle the crust with demerara sugar.