Butternut Squash Galette — Erin Jeanne McDowell

Ingredients

• 681 g / 1 ½ pounds (about 1 small) butternut squash, peeled, halved, and seeded
• 30 g / 2 tablespoons extra virgin olive oil
• 8 - 10 fresh sage leaves
• 20 g / 4 cloves garlic (whole cloves in the skin)
• 226 g / 8 ounces cream cheese (see Note)
• 226 g / 8 ounces ricotta
• 1 g / ½ teaspoon dried oregano
• 56 g / 1 large egg
• 2 g / ½ teaspoon fine sea salt
• 1 g / ½ teaspoon freshly ground black pepper
• 1 recipe Rough Puff Pastry, prepared and well chilled or 454 g / 16 ounces frozen puff pastry dough, thawed fully in the refrigerator
• egg wash, as needed for finishing (see Note)
• hot honey, as needed for finishing
• 3 g / 1 tablespoon fresh chopped sage