Butternut Squash Galette

with roasted mushrooms

Recipe: Natallia Nice

Dough Ingredients

  • 366 g All-purpose Flour (About 3 cups)
  • 5 g Salt (About 3/4 tsp.)
  • 11 g Sugar (About 2 tsp)
  • 180 g Cold Cubed Butter (About 3/4 cups)
  • 57 g Sour Cream (About 1/4 cups)
  • 95 g Cold Water (About 3/8 cups)

Dough Method

  1. Mix flour, butter, salt, and sugar with paddle attachment until it is sandy texture.
  2. Add sour cream, mix until incorporated.
  3. Add cold water and mix until just combined.
  4. Form the ball, wrap them in plastic and refrigerate until ready to use.

Filling Ingredients

  • 1/2 lbs. Mushrooms of choice
  • 1 Butternut Squash
  • 1 Leek
  • 1/2 lbs. Gruyere
  • Salt
  • Pepper
  • Olive Oil
  • LifeSpice Spicy Miso Garlic Seasoning

Filling Method

  1. Pre-heat oven to 400°F.
  2. Coat the mushrooms with olive oil and seasoning of your choice and roast them for about 10-15 minutes.
  3. Cut butternut squash in half, remove the seeds, and drizzle on olive oil and salt. Place it on the baking sheet, cut-side-down, and bake for about 45-50 min, or until it is soft. Additionally, you can roast some small cubes of butternut squash for garnish. When the squash is soft, puree it with butter. Add LifeSpice Spicy Garlic Miso seasoning and a handful of shredded gruyere.
  4. Clean and sauté leeks with butter and seasoning of your choice.
  5. Grate the additional gruyere and set aside for topping.

Assembly & Baking

  1. Preheat the oven to 425°F.
  2. Roll the dough ball to desired thickness, dock it with the fork, and place it on the baking sheet.
  3. Layer the filling on the dough in the following order: butternut squash puree, roasted mushrooms, leeks, more puree, cubed squash, cheese. Make sure to leave about an inch of the dough edge empty.
  4. Brush the edges of the dough with egg wash and fold it towards the center of the galette.
  5. Brush the folded edges of the galette with egg wash and sprinkle with sesame seeds (optional).
  6. Bake it for 10-12 min at 425°F, and then lower the temperature to 375°F and bake for additional 15 minutes. The crust should be golden brown.
  7. Let it cool on the wire rock and serve.

Beet & Ricotta Hummus

Recipe: Natallia Nice


  • 2-3 Small Beets
  • Red Wine Vinegar
  • Agave Syrup
  • Salt – to taste
  • 1 can Chickpeas (254g)
  • 1/2 cup Tahini
  • 1/2 cup Ricotta
  • Juice of 1 Lemon juice
  • 2-3 cloves Garlic
  • Olive oil – to taste
  • LifeSpice Charred Lemon & Chili seasoning – to taste


  1. Preheat the oven to 400°F.
  2. Roast the beets until soft. When they are done, peel the skin and cut them into pieces. Add a sprinkle each of red wine vinegar, agave syrup, olive oil and a pinch of salt to the beets in a large bowl. Mix it well and let sit for at least an hour. Strain liquid before using.
  3. Blend together marinated beets, chickpeas, tahini, ricotta, lemon juice, garlic, olive oil into puree.
  4. Add salt, pepper, and LifeSpice Charred Lemon & Chili seasoning to taste.
  5. Serve with veggies or favorite crackers.