Kabocha Galette

In my younger years, I remember always wanting the “orange one” out of the mixed tempura basket. Decades passed before I learned it was really called kabocha, a Japanese squash that tastes like a pumpkin–sweet potato hybrid. One day, I wanted to make a potato galette, but thought how tasty it would be with kabocha instead—glazed with honey and miso, then baked in a shell made of sou (Chinese puff pastry), topped with caramelized onions and ricotta, and finished with a generous drizzle of my