The Other Pumpkin Pie

Getting your Trinity Audio player ready... Thanksgiving loves its traditions, but who’s to say we can’t shake things up a little? This savory galette takes pumpkin season in a whole new direction. Sweet roasted kabocha squash, creamy ricotta, deeply caramelized onions and fresh sage come together in a golden, buttery, free-form crust. Briny Kalamata olives add a little punch, while crunchy, curried spiced pepitas and a surprising shower of grated jerky bring the finishing touches. Make the pie beforehand and reheat when guests arrive. S age Kabocha Galette with Spiced Pepitas & Jerky 5 tablespoons olive oil, divided 1–2 large red onions, thinly sliced Stock and/or white wine, as needed 1 kabocha squash (about 2 pounds), peeled, seeded and sliced ¼-inch thick Salt and freshly ground black pepper 1 cup full-fat ricotta cheese (buy the best you can find; vegan ricotta works too) ¼ cup fresh sage leaves 3 tablespoons Kalamata olives, thinly sliced Monterey Dry Jack cheese, grated (Parmesan is a good substitute) 1 recipe Date Galette Crust (below) Elaine’s Spiced Pepitas (below) Jerky of choice, finely grated (try vegan jerky or substitute bacon or prosciutto) Preheat oven to 400°F. Toss squash with 2 tablespoons olive oil, salt and pepper. Arrange in a single layer on a baking sheet, loosely cover with foil and roast for 15 minutes. Remove foil and continue roasting for another 5–10 minutes, until tender but still holding its shape. Cool. While the squash roasts, prepare the onions using the instructions below. Roll the chilled dough into a 12–14-inch round on a lightly floured surface. Transfer to a parchment-lined baking sheet. Spread ricotta over the center of the dough, leaving a 2–3-inch border. Layer with roasted squash, caramelized onions and fresh sage leaves. Fold the pastry edges up and over the filling, leaving the center exposed. Scatter Kalamata olives and grated Jack cheese over the filling. Lightly brush the pastry with olive oil. Bake for 35–40 minutes, until the crust is golden brown. Transfer to a wire rack to cool slightly. Finish with Elaine’s Spiced Pepitas and a generous sprinkling of finely grated jerky. Serve warm or at room temperature. Elaine’s Spiced Pepitas 1 cup raw pumpkin seeds 2 teaspoons olive oil ½ teaspoon salt ½ teaspoon curry powder ¼ teaspoon cayenne Combine salt, curry powder and cayenne in a small bowl and set aside. Heat olive oil in a skillet over medium heat. Add pumpkin seeds and stir to coat. When seeds begin to puff and brown slightly, sprinkle in the spice mixture. Continue stirring and toasting until lightly browned and fragrant. Cool before using. Caramelized Onions 1–2 large red onions, thinly sliced 1 tablespoon olive oil Stock or white wine, as needed Salt to taste A little sugar, optional Heat olive oil in a heavy skillet over medium heat. Add onions and stir to coat. Resist the urge to add salt just yet; allowing the onions to brown first helps develop their color and flavor. Cook slowly, stirring occasionally, for at least 10 minutes, until deeply golden and caramelized. Control the heat so they brown without burning. When the pan begins to dry, add a splash of stock or white wine to deglaze, scraping up the browned bits from the bottom. Once the onions are caramelized, season with salt. Add a pinch of sugar if you prefer a sweeter finish. Date Galette Crust 1½ cups all-purpose flour (or gluten-free flour) 2 teaspoons date sugar or sugar of choice ¾ teaspoon kosher salt ½ cup cold, cubed unsalted butter ⅓ cup very cold water, plus 1–2 tablespoons as needed Combine flour, sugar and salt in a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs with pea-size pieces of butter. Drizzle in ⅓ cup very cold water and pulse just until the dough begins to come together. Add another tablespoon or two of water if needed. Turn dough onto a work surface and gently gather into a ball, incorporating any loose crumbs. Form into a disk, wrap in plastic and refrigerate for at least one hour before rolling. Short on time? Thaw two frozen pie crusts and roll them out according to package directions to create your galette. A little extra flavor: For a fun twist, tuck finely chopped olives or shredded cheese into the pastry along the section where it folds over the filling, creating a stuffed crust reminiscent of your favorite pizzeria. You can also incorporate finely chopped fresh herbs into the dough. NOTE :  If you use gluten-free flour, choose a good 1:1 baking blend with xanthan gum for the best chance of getting a dough that folds without cracking. On another fall note—I just read an interesting article on how to “perfectly roast sweet potatoes.” Serious Eats writes the secret is slow heating : an enzyme called amylase converts their starch into maltose (natural sugar) when the potato’s internal temperature stays between 135°F and 170°F. For the best results, start whole, foil-wrapped sweet potatoes in a cold oven set to 300°F, allowing them to slowly pass through this temperature range before finishing them at 400°F (creating caramelized edges and a creamy, naturally sweeter interior). Can’t wait to try it out this season. 🦃 Happy Thanksgiving from The Food Party! 🦃 photos courtesy of LSIC Most Popular Feed the birds January 20, 2017 3:22 pm Upgrades on the way for famed Bryant Street 'bike boulevard' November 10, 2026 11:51 am New housing project bolsters city's vision for future of San Antonio November 9, 2026 9:49 pm