Time: 1 1/2 hours, largely unattended.

Here’s a simple, savory free-form pie that tastes even better than it looks. And since you can make it ahead, it’s great for entertaining. Serve it with a dollop of sour cream and pass a bowl of salsa at the table. Add a pot of Beer-Glazed Black Beans or something similar and you’ve got a meal.

Other vegetables that you can use for this recipe: Sweet potatoes

INGREDIENTS

• 2 tablespoons neutral oil, like grapeseed or corn
• 1 medium red onion, chopped
• 2 tablespoons minced garlic
• Salt and freshly ground black pepper
• 1 tablespoon chile powder
• 1/4 cup tomato paste
• 1/2 cup wine, vegetable stock, or water
• 1 1/2 pounds any firm winter squash, like Kabocha, pumpkin, or Hubbard, peeled, seeded, and cut into 1-inch cubes
• 1 piecrust,, chilled but not rolled

DIRECTIONS 1. Heat the oven to 350 F. Grease a large rimless baking sheet or line it with a piece of parchment.

2. Put the oil in a deep skillet and turn the heat to medium-high. Add the onion and cook, stirring occasionally, until softened, about 2 or 3 minutes; add the garlic, stirring constantly, and cook for another minute more. Sprinkle with salt and pepper and stir in the chile powder and the tomato paste. Cook and stir until fragrant, less than a minute, then stir in the wine, stock, or water and the squash. Just bring the mixture to a boil, give it a good stir, then remove the pan from the heat.

3. Roll the piecrust into a circle at least 12 inches in diameter. It’s OK if it’s not perfectly round. Use the rolling pin to transfer it to the baking sheet. Stir the squash mixture again; taste and adjust seasoning if necessary, and carefully spread it on top of the crust, leaving about 3 inches free all the way around the edge. Fold the sides up over the filling. You should have a big circle open in the top.

4. Bake the galette until the crust is nicely browned and the insides are bubbly, 35 to 45 minutes. Cool a bit before slicing, or serve at room temperature.