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Apple-Cranberry Winter Squash Galette with Cinnamon Ice Cream

It’s no secret we like baking with our vegetables around here, and when you have this much winter squash laying around, why not? When we got some fresh apples from The Good Life Farm’s CSA+ delivery I could not stop thinking about thinly sliced apples and squash in a rustic galette.

Apple-Cranberry Winter Squash Galette with Cinnamon Ice Cream

If you love pie, then you’ll love a galette even more. All you have to do is thinly roll out a pie crust, spread the filling over the middle and roll the edges over. If you’re intimidated by making pie crust, you can even try using a pre-made crust. No one will know the difference.

Galette Collage

If you have an ice cream maker try this super easy cinnamon ice cream! I left the filling of the galette pretty simple so the crumble topping and cinnamon ice cream would bring out the earthy flavors of the apple and squash. Making ice cream is not something you can really do on a whim – you have to chill the base AND make sure the maker is completely frozen. It’s best to make the ice cream a day or two in advance, the good news there’s very little work involved especially with this honey based ice cream that doesn’t involve eggs. We use the Kitchenaid Ice Cream Maker – it’s easy to store in a deep-freezer and makes good use of a tool we already have.

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I had some gorgeous fresh cranberries tucked in the freezer from last Thanksgving and they added a perfect sweet-tart flavor. This dessert is “just sweet enough”, so if you’re worried about the cranberries being overly tart you could roll them in a few tablespoons of sugar or use sweetened dried cranberries.

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Apple-Cranberry Winter Squash Galette

Galette Dough
1 1/4 cup flour
1 stick butter, very cold
1 tablespoon sugar
1/2 teaspoon salt
4 – 6 tablespoons ice cold water

2 apples
1 small butternut squash
1/2 cup fresh cranberry
zest and juice from 1/2 lemon

1/2 stick butter
1/4 cup flour
1/4 cup brown sugar

1 egg yolk + 1 tablespoon, milk, cream, or half/half

Make the galette dough: Mix the flour, salt, and sugar together in a medium-sized bowl. Cut the butter into cubes, then use 2 butter knives, a pastry cutter, or 2 forks to “cut” the butter into the flour. The butter and flour together should resemble crumbly peas. Use your fingers to work it in if necessary, just work quickly so the butter stays cold. Stir the water in a tablespoon at a time with a spatula. When the dough comes together into a shaggy ball, shape it into a disc, wrap in plastic wrap, and refrigerate for one hour.

Make the filling: Peel, core, and thinly slice the apples. Toss the apples with the lemon zest and juice. Slice the neck off of the butternut squash, reserve the cup for another recipe. Peel the neck of the squash and thinly slice. You’ll want about 1 cup of slices (just stack them up in a measuring cup).

Make the crumble: Cut the butter into small cubes, combine the sugar, flour and butter in a small bowl. Use your fingers to work the butter into the flour and sugar. You should have a crumbly mixture.

Preheat the oven to 400°F

Assemble the galette: Unwrap the chilled dough and sprinkle flour over a clean countertop and rolling pin. Roll the dough into a large, round shape with jagged edges. Transfer the dough to a parchment lined baking sheet. Alternate the apples and winter squash around the center in a ring, leave a 2 inch border all the way around. Layer any remaining apple and squash slices in the center. Scatter the cranberries over the top, then the crumble. Fold the edges of the dough over the filling, creasing and folding as necessary. Whisk the egg yolk and milk together and brush all over the crust. Bake for 40 – 45 minutes until the crust and crumble are golden.

Cinnamon Ice Cream

2 cups half and half
1 cup cream
1/2 cup honey
2 cinnamon sticks
1 teaspoon vanilla
1 tsp ground cinnamon

Use a rolling pin to crush the cinnamon sticks into pieces, then place the honey, half and half, cream, vanilla, and cinnamon sticks in a saucepan. Bring to a simmer, then turn off the heat and cover. Let sit for 1 hour. Chill completely – preferably overnight.

Pour the mixture through a mesh strainer, then whisk in the teaspoon of ground cinnamon. Churn in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze to harden.

Makes about 1 quart.

The perfect fall dessert with an easy homemade ice cream.

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