Tis the season for butternut squash! I’ve been learning lately that butternut squash can be so versatile. I’ve been adding it to my chili which adds a slight sweetness to balance out the heat which has become a new favorite of mine. You can also puree it to create sweet pies or tarts, or toss it in a Galette. Galette’s are becoming a new comfort food for me during lunch time, and I love to keep them quick and easy by using pre-made pie crust.
- 1 small butternut squash peeled and cubed
- 1 medium yellow onion
- 3 cloves of garlic
- 2 tsp Worcestershire sauce
- 1/4 tsp dried or fresh thyme
- 1/2 tsp paprika
- pinch of sea salt
- pinch of pepper
- 1/4 cup shredded parmesan cheese
- 1 egg, 1 tsp heavy cream whisked together
- Pinch of fresh flat parsley
- Pre-made, ready to bake pie crust
- Preheat oven to 375 and line a baking sheet with parchment paper.
- Heat a large skillet over medium heat with 1-2 tbs of grapeseed or olive oil.
- Add diced onion and minced garlic into the skillet and sauce until they soften and lighten in color. Add the squash, Worcestershire sauce, thyme, paprika, salt and pepper. Cook until squash is tender, about 10-15 minutes. Remove pan from heat and set aside.
- Unroll your pie crust onto the baking sheet, then add the butternut squash mixture into the center, leaving 2 inches from the center to the edge for folding. Sprinkle the parmesan cheese overtop, then fold over the edge of the dough all the way around until circle is complete. Brush with the egg wash mixture of egg and heavy cream all the way around.
- Bake for 45 minutes, then serve warm or at room temperature with fresh parsley on top.
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