1. says:

    October 21, 2015 at 6:42 am

    Yes! Everything about this. I’m a huge squash and goat cheese (combined!) fan, and for whatever reason, I’ve never sliced it the way you have and tried to eat the skin? I definitely am going to do that now!!! Also, I just love kabucha because it is less watery than other pumpkin varieties, so it really lends itself so well to so many applications!! I

  2. says:

    October 21, 2015 at 9:13 am

    I have 2 kabocha squash sitting in the pantry right now…and just had some last night! I’ve been hooked since discovering it last Fall. This galette must be sensational. I have to somehow get myself away from the routine of simply roasting and eating them (I love the skin, too)!

    • claire says:

      October 21, 2015 at 10:11 pm

      The first 3 years of my personal kabocha epiphany involved an embarrassing number of them just wedged, roasted and savoured straight up. Easily eating a whole good-sized one for dinner. Alone. 😶 Earthy, chestnutty…*I still die*.
      Truly my favourite, and the absolute best for soup. Velvet in a bowl.
      And eating the skin? I discovered that by lucky accident -doing it! 😁 Never gone back.

  3. says:

    October 21, 2015 at 9:28 am

    I discovered kabocha this fall when working to come up with my recipe for the #virtualpumpkinparty. It is so so good!! I can’t believe I have been missing it for all of these years! I love this galette. And I didn’t know you could eat the rind! So exciting. You always introduce me to knew taste sensations! Happy pumpkin party day!! 🙂

  4. says:

    October 21, 2015 at 10:09 am

    Hello gorgeous kabocha galettel, all rustic and beautiful. I love that B2 thought it was a pizza. My mister probably would have thought the same thing! And I just checked out the pumpkin french toast and WOW. I’ve never wanted french toast so badly in my whole life! Gorgeous, as always, Cynthia!

  5. says:

    October 21, 2015 at 11:30 am

    How gorgeous! I love how the colorful skin looks in the galette, and I love that you added sage to the crust and balsamic vinegar in the filling. How could this be anything but delicious?! And beautiful pictures as always!
    xx Sydney

  6. says:

    October 21, 2015 at 11:48 am

    You make galettes look gorgeous! I love that it’s savory too. All the savory pumpkin recipes (okay, let’s be real, ALL the pumpkin recipes) are totally killing it today!
    Also, pumpkin puree?! Who knew!? You totally just opened my eyes.

  7. says:

    October 21, 2015 at 12:04 pm

    this galette looks absolutely delicious, the perfect kind of thing to bake this time of year! i can just imagine how those buttery layers of kabocha compliment the caramelized onions – those flavors are such a match made in heaven! btw, i’m super envious of your perfect kabocha slices – all the muscle emojis for you, lady! xo

  8. says:

    October 21, 2015 at 12:25 pm

    BEAUTIFUL!! This looks so good and once again you blow my mind (after your bibimbar post that I officially declare to be my favorite thing on the internet).
    I understand your concern with the season that shall not be named…winter in NY is really something (well there, I said it). On the bright side, think of things like Christmas lights, gingerbread men, and all the jazz. 😀 Though I was bummed that there was no Brooklyn flea or farmer’s market in the winter. Meh.

  9. says:

    October 21, 2015 at 1:09 pm

    Ok, I’ve been looking through all these amazing pumpkin posts during my lunch break and I have to stop with this one because I just got soooo mouthwateringly hungry! Of course nothing I have for lunch compares with what you did here! 100% deliciousness! Happy pumpkin party day!

  10. says:

    October 21, 2015 at 1:42 pm

    The “season that shall not be named” ha! I feel the same about that season in particular. This galette is so dreamy. the salty sweet flavor combination is one that I can’t get enough of.

  11. says:

    October 21, 2015 at 1:46 pm

    The season that shall not be named!!!! Heheheheh I love you, lady!! Just come to the warmer coast for that season. We can bake cookies, drink cider, and be merry!! I’m soooo into this galette. Kabocha is so bomb but I’m such a wuss when it comes to cutting it (ie. “MOOOSSSEEESSSS, please come to the kitchen. I need your help!!). In love with this galette and that french toast over on UO!! Mega swoon and huge fall hugs, lady!

  12. says:

    October 21, 2015 at 5:39 pm

    Kabocha is love and so is this beautiful galette! Also, giggling up at Alana’s post cause that is me too and I totally agree–fly on over to the west coast!!!
    Brb running over to that kabocha french toast ASAP

  13. kaleandcaramel says:

    October 21, 2015 at 7:54 pm

    I’m 100% with you on kabocha vs. pumpkin, Cynthia! I don’t even make pumpkin pie with pumpkin anymore. Kabocha is just everything pumpkin dreams of being, and so much more. PLUS THE SKIN. I actually stir fried it with some spinach, ginger, garlic, and hemp hearts a few weeks ago after making a soup with the flesh. It was so freaking good! I felt like a total dork but I just love that kabocha skin so much. AND YUM YUM YUM you know my feelings on galettes—everything. This is all I want and more.

  14. says:

    October 21, 2015 at 9:14 pm

    Cynthia, I actually went over to the UO blog a few days ago (something I NEVER do) just to check out your french toast recipe. I loved it and I’m making it. It shall be made!!!
    I am a huge galette nerd and I swear my blog would be all galette if could. That’s an idea…
    That said, I love this combination!! Caramelized onions are my absolute favourite secret ingredient and again I’d put them on everything if I could. Wonderful recipe.

  15. says:

    October 22, 2015 at 8:13 am

    I love galettes. This one looks so great! I need to play around with cooking with kabocha more. I so often end up doing butternut, delicata, or sweet potato.

  16. says:

    October 23, 2015 at 7:05 am

    I got super excited last week because I saw that the shop at the end of our road was selling kabocha and I’ve never seen it here before. Of course, I didn’t buy it because I had no idea what to do with it but you can bet I’ll be heading out to pick one up so that I can make this deliciousness!

  17. says:

    October 24, 2015 at 2:50 pm

    Love everything in this galette! And that pumpkin french toast sounds to die for too..
    P.s. you’re not the only one eating roasted pumpkin straight from the baking sheet. So good!!

  18. says:

    October 25, 2015 at 10:09 am

    I love everyone in the squash family but seriously, kabocha is my favourite. So perfectly starchy and sweet! My mom used to make kabocha squash with black bean sauce and spareribs Chinese style and even though I don’t eat meat anymore, it’s one of my favourite childhood food memories. Gorgeous galette and hooray for fall!

  19. says:

    October 27, 2015 at 11:55 pm

    Cynthia! Yes to kabocha, probably the tastiest pumpkin ever! This galette sounds (and looks) so good! I’ve had two busts the last two times I bought acorn squash – they tasted off! I need to roll right on back to kabocha and fuggedabout acorn. Rustly Michelin Man puffers, hehe! Rich has a black one that is so ridiculously puffy but SO toasty warm that I tend to borrow it too much. Of course then it looks like I’m bobbing down the street like a fat black balloon.

say hello!