I’m not sure about you, but I kinda dread the eye roll when you show up at the family Thanksgiving with another Tofurkey. Overly processed, yes. Predictable, yes. Visually appealing, not so much. When I have a chance to make something vegan to share, I like to step it up. Make it fresh, seasonal and absolutely lovable. This year, I’m all about the delicata squash.
Delicata squash has subtle, rich flavors and a creamy texture without all the sweetness of many of the other winter squashes. But better than that, it’s so much easier to prepare than the acorn or the butternut — the skin in thinner (no peeling required!) and entirely edible. Easy and delicious is always a win.
This Delicata Squash, Leek and Sage Galette is warm, bright and jam-packed with fall flavors. With a creamy vegan cheese base that adds just enough decadence to be holiday worthy. Your grandma will approve.
The cheese sauce we use in this recipe is also in our Rustic Heirloom Tomato Tart. Also amazing and you should check it out.
If you prefer a shine on your pie crust, brush with just a little melted coconut oil. Don’t overdo it or you’re likely to end up with an oily mess.
Time savers:If you’re short on time, you can find vegan pie crust in the refrigerator section of most grocery stores. That being said, making you own is more delicious. You can even make our perfectly flaky pie crust weeks ahead and tuck it away in the freezer or refrigerator.
PrintRoasted Delicata Squash, Leek and Sage Galette
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Total Time: 90 minutes
- Yield: 8 servings 1x
- Category: dinner
- Method: baking
- Cuisine: american
- Diet: Vegan
Description
This Delicata Squash, Leek and Sage Galette is jam-packed with fall flavors and a creamy vegan cheese that adds just enough decadence to be holiday worthy.
Ingredients
Instructions
Notes
The nutritional information does not include the pie crust.
Nutrition
- Serving Size: 1 slice
- Calories: 135
- Sugar: 1.8 g
- Sodium: 449 mg
- Fat: 9.1 g
- Carbohydrates: 6.2 g
- Protein: 7.8 g
- Cholesterol: 0 mg
kari
I found the instructions to be a bit confusing because it never said what to do with the sage, but I managed. I added shallots to the leek mix and more garlic. I also ended up cooking the onions with a bit of chicken broth i'd just made. It really helped give it a nicer mixed up flavor. Oh, I also added sumac spice and wowza. So good. This turned out quite lovely.
Siv
This is exactly what I was looking for for this Thanksgiving week and I am so excited to try your recipe! Thank you!