Butternut Squash & Bacon Galette
This galette is full of flavor with maple roasted butternut squash, bacon, Parmesan and bleu cheese. Serve as a main dish or a side dish.
Equipment
- baking sheet
- parchment paper
- Rolling Pin
Ingredients
- 2 pkgs 13oz. cubed butternut squash, about 6 cups
- 7 slices bacon
- 1 refrigerated pie crust dough round
- real maple syrup
- grated Parmesan cheese
- blue cheese crumbles
- olive oil
- salt and pepper
Instructions
- Cook bacon { I roasted mine on a parchment paper lined baking sheet at 400 degrees for 20-25 minutes}
- Line a baking sheet with parchment paper and put butternut squash on the paper in a pile. Drizzle with olive oil and maple syrup. Season with salt a pepper. Spread squash out into an even layer on the pan
- Roast squash at 400 degrees F for 25-30 minutes until soft
- Put dough round on a piece of parchment paper. Flatten it out a little with a rolling pin
- Tear bacon into small pieces and place on dough
- Add roasted squash, blue cheese crumbles and Parmesan cheese. Toss around to combine and spread into a thick, even layer on dough, leaving a 1" border
- Fold edges up over the edge of the filling, pleating dough as needed, all the way around galette
- Put the parchment paper with the galette on a baking sheet and bake at 375 degrees F for 30-40 minutes until golden
- Cut into wedge slices to serve. Makes 4 side servings or 2-3 main dish servings.