The Pioneer Woman Tasty Kitchen
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Roasted Apple and Butternut Galette

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Sweet roasted apples and butternut squash brushed with a mustard-maple glaze — it’s like having pie for dinner.

Ingredients

  • 3 cups Diced Butternut Squash (peeled, Seeded, And Cut Into 3/4-inch Cubes - 3 Cups Is About 1/2 Of A Medium Squash)
  • 2 whole Large, Tart Baking Apples, Cored And Diced Into 3/4-inch Cubes
  • 1 whole Medium Onion, Halved, Then Sliced Thinly
  • 2 Tablespoons Grapeseed Or Other Heat-safe Oil
  • 2 Tablespoons Pure Maple Syrup
  • ½ teaspoons Djion Mustard
  • 1 whole Prepared Pie Crust Dough, Enough For One Crust
  • ½ cups Fresh Parmesan Or Pecorino-Romano Cheese Shavings, For Garnish
  • 1 whole Egg, Beaten, For Egg Wash For Crust (optional)

Preparation

Preheat oven to 425 degrees F.

Place prepared squash, apples, and onion onto a rimmed cookie sheet. Toss with the oil, then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35-40 minutes. Remove from the oven and let it cool until room temperature. TIP: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

Preheat (or reduce temperature) to 375 degrees F.

Whisk together the maple syrup and the mustard in a small bowl. Set aside.

Roll out pie crust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables onto the dough circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough edges toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for 10 minutes or so before slicing. (It stays together better that way). Cut into slices and sprinkle some Parmesan shavings over top.

Serves 4.

Notes:
1. You could also use frozen butternut squash chunks if you like. I would thaw them first and drain any excess moisture before roasting.
2. You could also whisk an egg and brush it around the edges of the pie crust. That helps it to brown more beautifully.

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4 Reviews

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Avatar of Trishia

Trishia on 12.9.2012

Yum! As pretty to look at as it was tasty. I might increase the amount of butternut squash and apples the next time but that was likely a shopping error on my part. Will definitely make again! :)

Avatar of cilegna

cilegna on 2.27.2012

I made this for dinner yesterday. It was delicious! We have gone vegetarian for Lent, and I’ve been struggling to find satisfying, flavorful dishes with no meat. This was a hit. Thanks for sharing.

Avatar of twicefivemiles

twicefivemiles on 10.30.2011

Delicious – and high on the presentation value! Everyone was impressed before we even cut it.

Avatar of teamjohns

teamjohns on 8.29.2011

This was oh so amazing!!! It is the end of August in SC and I have been itching for fall and this hit the spot. My husband and 20 month old LOVED it just as much as I did. I do see this becoming a regular dish in my kitchen!

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