Squash Galette

SQUASH GALETTE

1 lb. peeled and cubed butternut squash (about 2 cups)

1 Tbl. butter

1 Tbl. brown sugar

1 Tbl. parsley

1 tsp. Italian blend seasoning

1 tsp. dried minced onion

1 refrigerated pie crust 

1 cup shredded Monterey Jack cheese

In a large skillet, sauté squash cubes in butter until just starting to lose crispness, about 5 minutes.

Remove from heat. 

Gently stir in brown sugar, parsley, Italian blend seasoning and minced onion.

Cover pan and let sit for 15 minutes so squash can steam and continue to soften.

Meanwhile, preheat oven to 400*.

Line a baking sheet with parchment paper.

Unroll piecrust onto baking sheet.

Sprinkle half of cheese onto center of piecrust, leaving a 2-inch bare border around perimeter.

Mound cooked squash onto crust over cheese.

Fold bare edges of crust up over squash toward center, pinching dough to gather into circle as needed.

Sprinkle remaining shredded cheese over center of tart.

Bake at 400* about 35 - 40 minutes, until golden brown.

Cool ten minutes before slicing into wedges.

6 servings

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