Caramelized Leek & Butternut Squash Galette

Caramelized Leek & Butternut Squash Galette

• 1 pie crust (enough to roll out into a 12-inch round), store-bought or homemade

• 1 small butternut squash (~1 lb), cut into 1/2-inch cubes

• 2 tbs. olive oil

• 1 tbs. butter

• 1 large leek, quartered, cleaned, and thinly sliced

• 1 tsp. salt, divided

• 1/4 tsp. red pepper flakes

• 4 ounces goat cheese

• 1 1/2 tsp. chopped fresh sage leaves

Preheat the oven to 400°F. Toss the squash pieces with the olive oil and a half-teaspoon of the salt and spread onto a rimmed baking sheet in a single layer. Roast for 20 to 30 minutes, or until squash is tender and caramelized.

Meanwhile, melt the butter in a heavy skillet and cook the leeks over low heat with the remaining half-teaspoon of salt, stirring occasionally, until soft and lightly golden brown, 10 to 15 minutes. Stir in the red pepper flakes and take off the heat. Stir together the squash, caramelized leeks, and fresh sage and set aside.

On a floured work surface, roll the pie crust into a 12-inch round. Transfer to an ungreased baking sheet. Spread the veggie mixture over the dough, leaving a 1½-inch border around the edges. Sprinkle the goat cheese on top of the veggie mixture. Fold the edges of the dough over the filling mixture, overlapping them as needed and leaving the center of the galette open.

Bake until the crust is golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then cut into wedges and serve hot, warm or at room temperature!

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