Butternut Squash and Brussels Sprout Galette⁠

Here is a lovely appetizer or side dish for the upcoming Canadian Thanksgiving. The roasted veggies give a toasty, hearty flavour alongside the creaminess of the goat cheese. ⁠

⁠It also travels well, so if you are visiting people this weekend (lucky you!) this one would transport nicely! ⁠

Butternut Squash and Brussels Sprout Galette

Ingredients:

• 1 pie crust⁠

• 1/2 of a large butternut squash, cut into 1/4 inch cubes⁠

• 1 cup shaved brussels sprouts⁠

• 1 tbsp oil⁠

• 1/2 tsp salt⁠

• 1/4 tsp pepper⁠

• 4 oz goat cheese⁠

• 2 tbsp fresh herbs, I used rosemary, thyme and oregano⁠

• 1 egg for egg wash on the crust⁠

Directions:

1. Preheat the oven to 400F and line a baking sheet with parchment. Slice and peel the squash and cut into cubes. Slice the Brussels into thin slices. In separate bowls, toss the squash with half of the oil and half of the S&P. In the other bowl, do the same with the Brussels. Roast the squash for 15 minutes and then add the Brussels and roast for another 10 mins. Remove from the oven and set aside.⁠

2. ⁠Prepare a baking sheet with parchment paper and preheat the oven to 375F. ⁠

3. Toss the roasted veggies with goats cheese and herbs. Add salt if needed.⁠

4. On a well floured surface, roll out the pie crust to about a 9 inch diameter. Transfer the pie crust to the parchment to build the galette. Pile the veggies on top of the rolled out dough and fold up the edges. Brush the top of the folded edges with an egg wash.⁠

5. Place the galette into the oven for 40-50 minutes until the crust is golden brown. Serve warm. ⁠

Let me know if you give this one a try. You can purchase your pie crust or google a recipe - it’s just flour, butter and water….things you very likely have on hand! ⁠