Butternut Squash Galette

Name: Butternut Squash Galette
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

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Flaky crust, creamy cheese filling, and honey roasted butternut squash.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.erinjeannemcdowell.com.

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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