It’s the season of Pumpkins.


It’s very overwhelming when you move from a place where you are born, raised and have a big family to a place where you know no one.  The rules, the grocery store, the weather, food and getting adjusted to a different way of living poses a challenge. It can can get very lonely if you don’t have anyone to talk to, spend some time on the weekends. 

When I moved here, I was blessed with a great set of my hubby’s friends. They knew each other from early college days. Eventually, everyone got married in the group. Had kids almost at the same time. Growing up together and to see kids get along well, sure is nice thing. I don’t feel so lost anymore after a fun 17 years here.

Did I ever mention how much I am in love with SAN FRANCISCO and the people here? This place makes me happy.

During our last meet with the group, a friend of ours got a HUGE home grown Pumpkin. I am always amazed at homegrown vegetables and so glad they got to share it  with us. The kids got super excited to cut it up and the adults were eager to get our share. We had to use it soon, so many recipes flying out in the air.

Pumpkin 3

What did I do from the first pumpkin I got for the season?, a Savory galette. (The name galette – 17 years ago would have been foreign to me – Literally!).It tasted mighty good, but the stuffing was falling off. So,the next time I made it, used a bit of cheese to hold everything together. Voila, a rustic and perfect galette for some casual entertaining or just dinner with family.
I made the base  with  some high fiber flour, with cooked lentil couscous and topped with roasted pumpkin. Can’t forget the crunch from some toasted almonds.

Galette A



For the base: Makes 2 10″ galettes
1 cups All purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup almond flour
1/2 cup cold unsalted butter chopped
1 egg
1/4 cup very cold water
1 tsp salt
egg wash and some black poppy seeds to sprinkle

For the topping:
1/4 pumpkin sliced length wise to 1/4 cm thickness
1/4 tsp paprika
1 tsp olive oil
1/4 tsp salt
1/2 cup lentils
1 cup couscous
2 cloves garlic grated
1/2 tsp garam masala(optional)
3 cups water or vegetable stock
1 tsp olive oil
1 tsp salt
1/2 tsp fresh cracked pepper
2 tbsp grated Parmesan.
2 tbsp thinly sliced roasted salted almonds(salad toppers)
garnish with some mint leaves


1. Start with very cold ingredients for the base. You could make this with hands, pastry cutter or a food processor.
 In a food processor add the dry ingredients for the base and cold cubed butter and pulse it a few times until the butter is broken down into very small pieces and crumb like. 
2. In a small bowl, whisk the egg and cold water and add it the flour/butter mixture and pulse till it forms a dough, do not over mix.  Just pulse till it comes together, then take the dough out and form into two equal portions and wrap with plastic wrap, put in the refrigerator for  30 minutes to 1 hour before use.
3. In a large baking pan, arrange the pumpkin and drizzle with some olive oil, paprika, salt and bake at 400 degrees for 10 minutes. Keep aside
4.  In a pan add 1/2 cup lentil and 3 cups of water and cook on medium low heat  for 15 minutes uncovered.  The lentils should soak up 1 cup of  water and 60 percent cooked.
5. Add the couscous, salt, grated garlic, garam masala, 1 tsp oil, mix well and cover and cook for another 15 minutes on medium to low heat.  Turn off the flame and wait another 10 minutes and fluff up the lentil couscous mixture.
ASSEMBLY-Preheat oven to 375 degrees
6. Take one portion of the dough and roll to 10 cm in diameter on a baking tray lined with parchment.  
7. Top 1/2 of the cooled lentil and couscous mixture on the base.
8. Add the parmesan and crack some pepper on top. Add the almonds.
9.  Arrange the roasted pumpkin on top of the mixture.  
10. Fold the edges over and brush with some egg wash and top with black poppy seeds and BAKE for 30 to 35 minutes or until golden brown.  SERVE Warm with a side of salad.
Pumpkin 4

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