This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

A great side dish with roasted chicken or pork. Or you can make it a vegetarian meal with a tossed green salad.

Featured Tips

​Look for our pre-cubed butternut squash in Produce to make it even easier and quicker.
You can substitute Swiss chard or spinach for the kale.

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Savory Butternut Squash Galette


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  • 2 cups diced butternut squash
  • 3 tablespoons extra-virgin olive oil, divided
  • Salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 small red onion, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1 bunch lacinato kale (also known as dino or Tuscan kale), washed, trimmed and chopped
  • 2 tablespoons balsamic vinegar
  • 2 9-inch rounds of prepared pie crust dough, thawed
  • 1 cup shredded Gruyère cheese
  • 1 egg, beaten with a little water


Heat oven to 425°F.
Toss diced squash with 1 tablespoon  olive oil. Season with salt and pepper. Roast in shallow pan 15 minutes or until tender. In large skillet on medium-high, heat sauté garlic and red pepper flakes in 1 tablespoon olive oil until aromatic. Add kale and cook until wilted. Remove kale set aside. Add last tablespoon olive oil to pan with red onion. Season with salt and pepper to taste and cook until slightly browned and tender. Add balsamic vinegar to glaze.
Unroll each crust onto parchment-lined baking sheet. Leaving a 1-inch border around the edge, divide toppings between crusts, layering cheese, then squash, kale and onions.  Fold the one-inch border in over the edge to the toppings.  Brush crusts with beaten egg and season lightly with salt. Bake 30 minutes or until crusts are browned and crispy. Cool at least 10 minutes before serving.
Serve warm or at room temperature.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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