Fall Galette with a Blue Cornmeal Crust, Hickory Glazed Acorn Squash, Mushrooms, and Caramelized Oni

Ingredients

• 1 cup all purpose flour
• 1/4 cup blue cornmeal (or use whatever you have on hand)
• ¾ teaspoon kosher salt
• 1 teaspoon sugar
• 8 tablespoons butter straight from the refrigerator, cut into quarter sticks lengthwise, then cut crosswise into 1/2 inch cubes
• 2 tablespoons cold water
• 2 tablespoons buttermilk, sour cream, or plain yogurt
• 1/4 acorn squash, cut into 1/4 inch slices (about 12 oz)
• 1 teaspoon olive oil
• salt and pepper
• 2 tablespoons hickory or maple syrup
• 1 tablespoon olive oil
• 2 cups mixed mushrooms (combo of oyster, shiitake, or baby bella)
• 2 1/2 cups of thinly sliced vidalia onions
• 2 tbsp pecan or olive oil
• 1 cup water, more as needed
• ¼ tsp sugar
• Pinch baking soda
• 4 ounces softened goat cheese
• 1 tablespoon infused herb oil
• 1 egg
• 1 tablespoon milk, water, or cream