Winter Squash, Apple and Blue Cheese Galette

Serves: 4 to 6

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Make this free-form savory pie a celebration of local flavors by using winter squash from Rent’s Due Ranch in Stanwood, Wash., apples from River Valley Organics in Tonasket, Wash., and Oregon Blue Cheese from Rogue Creamery in Central Point, Ore.

Ingredients

Preparation

Preheat oven to 400° F.

Toss squash with oil, salt and pepper. Roast in oven until tender, about 20 minutes.

Meanwhile, melt butter in a skillet over medium heat. Cook onions until translucent, about 5 minutes. Add apple and thyme and season with salt and pepper. Remove from heat; toss with squash and blue cheese.

Place pie crust flat on a parchment-lined baking sheet. Mound squash mixture in the middle of crust, leaving a 2-inch border. Fold border over filling, pleating the edge (the center will be open). Brush edges with egg wash.

Bake until golden, 20 to 25 minutes. Cut into wedges before serving.

Each serving: 290cal, 18g fat (6g sat), 55mg chol, 690mg sodium, 27g carb, 3g fiber, 5g protein

Learn more about our recipes. View guidelines »

More about: apples, blue cheese, holidays, winter squash

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