Cheesy Butternut Squash and Roasted Garlic Galette

This cheesy butternut squash and roasted garlic galette is filled with 3 types of cheese, roasted garlic and tons of roasted butternut squash.

It's a rustic savory pie that is both delicious and vegetarian. I love having this when I'm taking part in Meatless Mondays or hosting friends.

Ingredients

STEP 1

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STEP 2

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STEP 3

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STEP 4

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STEP 5

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Cheesy Butternut Squash and Roasted Garlic Galette

This cheesy butternut squash and roasted garlic galette is filled with 3 types of cheese, roasted garlic and tons of roasted butternut squash.

It's a rustic savory pie that is both delicious and vegetarian. I love having this when I'm taking part in Meatless Mondays or hosting friends.

WHY YOU'LL LOVE THIS

Ingredients

– Butternut squash – Olive oil – Fresh thyme leaves – Garlic – Kosher salt

STEP 1

Cook the chopped yuca in an Instant Pot for 30 minutes. Once finished cooking, allow it to Natural Release for 10 minutes.

STEP 2

Once garlic is cool, peel and mash. Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture on prepared pastry.

STEP 3

Spread half of the squash over ricotta cheese mixture.

STEP 4

Cover the butternut squash with a layer of fontina and havarti cheese.

STEP 5

Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, then bake for about 25-30 minutes.

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