Butternut Squash and Cranberry Galette

For the crust:
Fill a cup with ½ cup of water, and drop in a few ice cubes; set it aside. In a large bowl, whisk together flour, sugar and salt. Dice very cold unsalted butter into ½-inch pieces.

Sprinkle butter cubes over the flour and begin working butter in with a pastry blender or fork, using it to scoop and redistribute the mixture as needed so all parts are worked evenly until all of the butter pieces are the size of tiny peas.

Start by drizzling ¼ cup of the ice-cold water (but not the cubes) over the butter and flour mixture. Using a rubber spatula, gather the dough together. You’ll probably need an additional ¼ cup of cold water to bring it together, but add it a tablespoon at a time. Once you’re pulling large clumps with the spatula, start using your hands to bring the dough together. Gather the clumps together into one mound, kneading them gently together. Form into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.

For the filling:
Heat a skillet over medium heat and add olive oil and butter. Add squash, cinnamon and sugar, stirring to coat. Cook, stirring occasionally, until the squash is slightly tender. Remove the contents from the skillet and place them in a bowl with the fresh cranberries. Place the bowl in the fridge until ready to use.

To assemble, remove the crust from the fridge. Roll the pie crust until it is about ¼ inch thick. You want it to look rustic so no need to make a perfect circle. Place the dough on a parchment-lined baking sheet. Add the filling in the center leaving a 2-inch border of crust. Once the filling is added, fold the crust over top of the squash and cranberries. Brush the crust with the beaten egg wash.

Bake the galette until the crust is golden, about 45 to 50 minutes. Remove and let cool slightly before serving.