Fresh off the Grid Collaboration- Squash Galette

Campfire Squash Galette with Creamy Cashew Sauce

Yield

2 galettes

Prep Time / Cook Time

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Activity Guide

Car Camping

Ingredients

  • 1 butternut squash, peeled and sliced into 1/4-inch thick slices
  • 2 potatoes, peeled and sliced into 1/4-inch thick slices
  • 1 onion, peeled and sliced into 1/4-inch thick slices
  • 2 sheets puff pastry
  • 1 teaspoon fresh thyme, minced
  • salt and pepper
  • For the Sauce
  • 1 1/2 cups cashews
  • 2 cloves garlic
  • 1 1/2 cups water
  • 1/2 teaspoon chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon thyme
  • 1 tablespoon nutritional yeast

Tools

  • Campfire
  • Dutch oven

Method

At Home

  1. Preheat the oven to 400 degrees F. Arrange the squash, potato, and onion slices in one layer on two baking sheets. Roast until just tender, about 20 minutes. You could also boil them at camp for about 20 minutes, but we like the deep roasted flavor.
  2. Make the sauce by combining all the ingredients in a blender and blend until very smooth. Pour the sauce into a jar and cover tightly with a lid.

At Camp

  1. Oil the bottom of your dutch oven, and assemble the galette directly inside. Place the puff pastry down first, and add squash, potatoes, and onion slices to the middle, working your way out in a spiral. Sprinkle with thyme, salt and pepper.
  2. Fold over the edges of the pastry where they run up the sides of the dutch oven, forming a loosely wrapped but still open-faced pie.
  3. Adjust your coals carefully to reach approximately 400 degrees (about 17 on top, 8 on bottom). It’s easy to have too many coals underneath when using a campfire, and that will burn the bottom of the galette. Cover the dutch oven and bake in the fire for 20-30 minutes, or until the pastry is lightly browned.
  4. Serve hot with cashew sauce.