Since coming back from the Great American Foodie Road Trip, I’ve been thinking about ways to recreate the things I ate en route – but then give them a European twist. We saw pumpkins everywhere in the States as the season was in full swing while we were there. We’d eaten a memorable pumpkin pie at Arnold’s in Nashville, laden with cloves and spices, so I started googling pumpkin pie recipes for the details…
Only then I came across a savoury version involving puff pastry, which drew me to it as I like the combination of sweet and savoury. I’m also kind of avoiding desserts at the moment in a bid to lose the kilos I gained in high-fructose corn syrup along the way. I was reminded of a Nigel Slater recipe, which uses half a butternut squash cut lengthways, its cavity filled with spiced caramelised onions. That got me to thinking that I might be able to create a sort of open pastry-squash combo – kind of like a giant upside-down pie. And this logic brought me to what you see above: roasted butternut squash galette with onions, pine nuts and feta.
