Bulgur and Butternut Squash Galette


2 tsp. ground cumin, divided

1 tsp. ground coriander

½ tsp. ground cinnamon

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1/8 tsp. ground cayenne pepper

¼ tsp. coarse kosher salt

6 tbsp. olive oil, divided

1¼ pounds butternut squash, peeled, seeded, and cut into half-inch pieces

2 large shallots, peeled and finely minced

3 large garlic cloves, peeled and finely minced

½ cup coarse ground bulgur, or white or brown rice

1 cup vegetable broth

1/3 cup golden raisins or dried cranberries

2 tbsp. freshly squeezed lemon juice

¼ cup fresh chopped cilantro

6 oz. feta cheese, crumbled

Salt and pepper, to taste

1 disc chilled “Perfect Pastry Crust”

1 large egg, whisked together with 1 tsp. water in a small bowl (egg wash)


Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside.

Stir together cumin, coriander, cinnamon, cayenne pepper, and 1/4 tsp. salt in a medium bowl. Add 3 tbsp. of olive oil and stir to combine. Add cut-up squash and toss so that squash is evenly coated with spice mixture.

Lightly oil a small baking pan. Turn squash mixture into pan, spreading it out into a single layer. Roast in preheated oven for 30-35 minutes, or until fork-tender. Transfer squash from pan to a large bowl; set aside.

Meanwhile, heat remaining 3 tbsp. olive oil in a medium pan. Add minced shallots and garlic and cook over medium heat until translucent, but not browned, one to two minutes. 

Stir in bulgur (or white or brown rice), making sure that all of the grains are coated with shallot mixture. Add vegetable broth, stir and bring mixture to a boil. Cover pan with a tight-fitting lid, reduce heat to low and simmer grain for 12-15 minutes, or until liquid has been absorbed. (For brown rice, add 1¼ cups vegetable broth and simmer with lid on for 30 minutes.) Remove pan from heat, stir in raisins or dried cranberries and set aside to cool.

Add cooked grain mixture to bowl of roasted squash and drizzle with lemon juice.  Sprinkle feta cheese over mixture and gently toss everything together. Taste filling, adding salt and freshly ground black pepper to taste.

Spoon squash/grain mixture onto center portion of rolled out dough circle to within three inches of border. Moving around perimeter of dough, fold uncovered dough toward center, pleating dough as needed, and leaving center of galette exposed. 

Brush dough lightly with egg wash and sprinkle with Parmesan cheese. Bake galette for 35-40 minutes, or until pastry is golden brown.

Let galette cool on pan for 15 minutes, and then gently transfer parchment-lined galette to a cooling rack. Before serving, slide galette off of paper onto a platter; slice.

Makes 6-8 servings.