Recipe: Squash, Bacon & Parmigiano Reggiano galette

Seasonal and wonderfully versatile, there are many ways to enjoy quality Irish squash in a variety of sweet and savoury ideas. It may come as a surprise but there are several varieties of squash, each with their own distinctive look and colour. For example, the Spaghetti Squash is named after the way its flesh falls away into ribbons when cooked. All varieties of squash are versatile, nutritious, delicious and very much a part of autumn cooking.

We always look at squash in-store and wonder what to do with it – if you are like us and you also don’t know what to do with this delicious vegetable, Aldi is here to help with this easy and delicious recipe.

Squash, Bacon and Parmigiano Reggiano Galette

A galette is an open pie – this one is with chunks of butternut squash, smoked bacon, red onion and garlic, sprinkled with Parmigiano Reggiano cheese.

Ingredients:

200g plain flour

120g butter

2 tsp paprika

1 large egg

Dash of milk if needed

1 red onion

3 cloves garlic

1 butternut squash

170g sliced pancetta

40ml soy sauce

Fresh thyme, finely chopped

30ml extra virgin olive oil

Salt and black pepper

20g Parmigiano Reggiano cheese

Method:

Pre-heat the oven to 200°C/Gas Mark 6.

Place the flour into a mixing bowl and dice in the cold butter.  Rub the butter through the flour until it resembles fine breadcrumbs.

Next add 1 teaspoon of paprika, salt and pepper and mix well.  Add the egg (and a dash of milk if needed) and form a ball of dough - wrap in cling film and chill.

Peel and chop the onion and garlic, then sauté with the pancetta in oil for 5 minutes.

Peel the squash, scoop out the seeds and chop into small chunks before adding to the pan with the onions/garlic mixture and cooking gently for 20 minutes.

Add soy sauce, thyme, the second teaspoon of paprika and some more seasoning, then allow to cool.

Roll out the pastry into a 30cm circle and put the butternut squash mixture in the centre, spreading to within 5cm of the edge.

Grate the Parmigiano Reggiano over, then fold the pastry edge over the filling and brush with milk.

Bake in the oven for 40 minutes until golden.

Try Aldi’s squash range available in store now:

  • Butternut Squash €0.79 each
  • Mixed Squash €0.99 each
  • Pumpkins from €0.99 each

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