Ingredients
Units
Scale
For the dough:
- 2 tsp sugar
- 1 tsp sea salt
- 1 package instant yeast (approximately 2 ¼ tsp)
- 3 cups bread flour
- 1 ¼ cup milk, warmed
- 2 Tbsp olive oil
- ¾ cup butternut squash puree (recipe below)
- 1 cup farmer’s cheese
- ¾ cup mozzarella
- ⅓ cup feta cheese
- 4 eggs
- parsley, chopped
For the butternut squash puree:
- 1 small butternut squash, peeled and cut into ½ inch cubes
- 3 Tbsp olive oil
- 4 cloves garlic, peeled
- ½ tsp sea salt
Instructions
- For the butternut puree, preheat the oven to 400°F.
- On a baking sheet, combine the butternut squash with olive oil and salt.
- Roast for 15 minutes. Add the garlic cloves, and roast for an additional 10 minutes, or until tender.
- Transfer to a food processor, and puree until smooth, adding vegetable stock, 1 Tbsp at a time, to blend. Set aside.
- For the dough: add the sugar, salt, yeast, and bread flour to the base of a stand mixer, mixing to combine. Add the milk. Attach the dough hook, and mix for 2-3 minutes, or until a dough begins to form. Add the oil.
- Mix on medium speed for 6-8 minutes, or until a soft dough forms.
- Transfer to a greased bowl. Cover, and let rise in a warm place for 1 hour, or until doubled.
- For the cheese blend: in a medium bowl, combine the farmer’s cheese, mozzarella, and feta. Set aside.
- Preheat the oven to 375°F. Line two baking trays with parchment paper.
- Punch the dough down to release air. Tip onto a floured surface and divide into four even pieces.
- Roll each piece of dough into a ball, and cover using a clean kitchen towel.
- Using a rolling pin, roll each piece into an approximately 12-inch oval.
- Gently roll both sides into the center, and pinch at the top and bottom to make a boat shape. Transfer to the lined tray and repeat with remaining dough. Fill each boat with 2-3 Tbsp butternut puree and ¼ -1/3 cup cheese.
- Cover, and let rest for 30 minutes.
- Brush with the egg wash and sprinkle the border with sesame seeds.
- Bake for 20-22 minutes, or until they begin to brown.
- Crack an egg into the center of each boat, and bake for an additional 4-5 minutes, or until cooked. Top with chopped parsley if desired.
- Prep Time: 10-15 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Baking
- Cuisine: Georgian