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
– Butternut squash – Olive oil – Fresh thyme leaves – Garlic – Kosher salt
Cook the chopped yuca in an Instant Pot for 30 minutes. Once finished cooking, allow it to Natural Release for 10 minutes.
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.
Spread half of the squash over ricotta cheese mixture.
Cover the butternut squash with a layer of fontina and havarti cheese.
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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