Buckwheat galette with spicy chutney

2 red onions, chopped

1 tablespoon garlic flower

1 tablespoon grated ginger

1 small butternut squash, diced

1 small acorn squash, diced

1 ½ cups water

3 tablespoons apple cider vinegar

¼ teaspoon cinnamon

¼ teaspoon cumin

Pinch of nutmeg

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

½ teaspoon salt

3 tablespoons maple syrup

2 ground cardamom pods

¼ cup pumpkin seeds

 

1 cup buckwheat flour

1 ¾ cups water

½ teaspoon salt

1. In a large pot, sauté the onions in a little oil. When the onions are golden, add the garlic flower and ginger, stir, and add the squash cubes.

2. Heat the squash for 2 to 3 minutes uncovered, stirring often.

3. Add the water and cook until it evaporates.

4. Add the apple cider vinegar, maple syrup, and spices. Mix well.

5. When the squash is tender, add the pumpkin seeds.

 

1. In a bowl, pour the buckwheat flour.

2. Gradually incorporate the water until smooth.

3. Cook in a skillet or on a hot cast iron pan.

4. When the edges of the galette begin to lift, flip the galette using a spatula.

5. Take a portion of chutney and place it in the center of the galette. Fold the 4 edges of the galette over the filling and flip the whole thing using the spatula.