Place bacon on a parchment lined baking sheet and roast at 400 degrees until crisp, 15-20 minutes. Drain on paper towels

Trim Brussels sprouts by cutting off the end an removing any brown outer leaves. Cut in half and place on the baking sheet in the rendered bacon grease

Put butternut squash on pan with Brussels sprouts and sprinkle with pepper. Toss vegetables around to coat in the bacon grease and then spread out into an even layer. Drizzle with maple syrup and gently toss again and spread out again.

Roast in 400 degree oven for 25-30 minutes

Transfer cooked vegetables to a paper towel lined plate to drain

Tear bacon into pieces and add to the vegetables. Sprinkle with bleu cheese crumbles

Place pie crust dough round on a fresh piece of parchment paper. Spread with a layer of Maple Bacon Aioli or honey mustard, leaving a 1/2 inch border of the outer edge plain

Top with vegetable mixture on the spread within the border

Fold pie crust edges up and form a pleat about every 2 inches to enclose vegetable mixture

Galette can be refrigerated at this point for baking later if desired

Right before baking brush the pleated edges of raw dough with the beaten egg

Bake at 375 degrees for 30-40 minutes, until dough is golden

Garnish with Parmesan cheese and cut into wedges to serve. Serves 4-6