Butternut Squash and Cabbage Galette
Serves: 6
  • 3 cups cabbage quartered, cored and sliced ½-inch thick
  • 3 cups butternut squash peeled, seeded, and sliced ½-inch thick
  • 1 large red onion, halved and sliced ½-inch thick
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme leaves
  • Salt and ground black pepper
  • 1 9-inch piecrust from a 14.1-ounce refrigerated box
  • 4 ounces light cream cheese
  • 1 heaping cup Gruyere cheese, grated
  1. Place cabbage, butternut squash, and onions on a large rimmed baking sheet. Toss with olive oil thyme, and a generous sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.
  2. Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix cream cheese and ¾ of the grated cheese of choice in a large bowl. Add hot vegetables to cheese mixture , toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/butternut-squash-and-cabbage-galette/