Thank you.
We say those words (or we should) multiple times a day. Someone holds the door for you when your hands are full; you drop something, and a kind bystander picks it up; a neighbor returns your mail that came to them by mistake. These small acts of kindness evoke a response of thanks. But what about gratitude? Is there a difference? Multiple dictionaries use varying words, but the definitions appear very similar. However, if you explore the subject online, you will find some thought-provoking opinions. Most describe thanks as something that applies to an immediate action that just took place, i.e., someone helps you with a task, or your work bestie brings you coffee from your favorite place (OK, you might be grateful as well, depending on the day). Gratitude goes a little deeper. It’s a way of recognizing the depth of emotion we feel towards someone in our life, our significant other, our family, or that faithful friend who is there for us during our darkest moments. We are grateful for our health, the roof over our heads, and the food on our table. We can lose those things in the blink of an eye and never want to take them for granted. Thanksgiving is approaching fast. It’s a time for reflection, a time for family and friends, and most of all, a time for gratitude.
We at the Inn on Church Road have much to be grateful for! We are grateful for our family, friends, and the many hands who helped us get where we are today. We are grateful to you, our guests, for your kind words and beautiful reviews. We do not take them lightly. Each one means the world to us! We strive to make your stay as wonderful as possible, and it brings us great joy when we succeed. We love sharing our home and hospitality with all of you. Gathering around a table full of food and drink is the perfect way to connect with people. It’s personal and relational. You share dishes, your mom’s famous stuffing recipe, or your sister’s pumpkin soufflé—the traditional and new.
Below is our Butternut Squash Crostata. It’s perfect to make for a holiday brunch or on a cold winter morning when you need a savory bite of comfort food.
Butternut Squash Crostata
Flaky Pastry Dough (alternatively, you can use frozen puff pastry, thawed)
2 ¼ cups (315 grams) unbleached all-purpose flour or King Arthur Gluten Free Measure for Measure
1 teaspoon salt
1 cup (2 sticks) cold butter, cut into 1-to-2-inch pieces
½ cup ice cold water
Filling
1 ½ to 2 pounds Butternut squash, peeled, seeds removed and cut into ½ inch cubes
6 ounces soft goat cheese (alternatively, you can replace half or all with cream cheese)
1 cup grated parmesan cheese
2 eggs (plus 1 more for egg wash)
¼ teaspoon freshly grated nutmeg
2 Tablespoons Fresh sage leaves, sliced thinly
Parmesan shavings for serving
In a large bowl, combine the flour and salt, then add the cold butter. Use a pastry blender or two forks to cut the butter into the flour. Do not over-blend; leave large chunks of butter (about ½ inch pieces). Add ½ cup ice water and toss with a fork. The mixture should start to hold together in places but still seem dry and under-mixed.
Lay a large piece of plastic wrap on the counter, then pour the mixture onto the plastic wrap. Push the mixture into a rough rectangle; the edges will be dry and won’t cling to the dough; this is OK. Sprinkle some flour onto the dough and use a rolling pin to roll it out into a larger rectangle (the edges will be dry and crumbly). Use the plastic wrap
to fold each of the short ends of the rectangle toward the middle (it is fine if it cracks; it will eventually start to come together). Roll the dough out again, then fold the opposite ends toward the middle and roll out into another rectangle. If there are still loose, crumbly edges, then fold and roll one more time. The dough will be spotted with flecks of butter, which is what you want.
The secret to this flaky pastry dough is to create layers by folding, rolling, and folding again. Do not knead the dough or add more water; it will start to come together with each fold.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 425°.
Place butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt. Bake for 30 to 35 minutes or until a sharp knife can slide easily into the cubes, yet they’re still firm. Baking time will vary depending on how large the cubes are.
Roll out the pastry dough into a 15-to-16-inch round, rolling it out on parchment paper so it
can be transferred to a baking sheet easily.
In a small bowl, mix the goat cheese, Parmesan, egg, and nutmeg together. Spread this mixture into the center of the pastry dough, leaving about a 2-inch border. Spread the reserved butternut squash cubes over the cheese mixture.
Fold the edge of the dough toward the center. Transfer to a baking sheet.
Scatter the sage leaves over the top. Lightly beat the reserved egg and brush over the crust with a pastry brush.
Bake for 40 to 45 minutes or until the crust is golden.
When the crostata is finished baking, remove it from the oven and sprinkle the Parmesan shavings on top. Let it cool down slightly before slicing into 6-12 wedges. Enjoy!
We hope to see you over the holidays! Book your stay with us and enjoy a meal around our table and a glass of wine by our fire, sharing stories of the past and creating memories for the future. This is a time of gratitude, and we are grateful to be here and to have you as our guest! Happy Thanksgiving from The Inn on Church Road!