Butternut Squash and Spinach Galette

Serves 8

1 butternut squash, peeled, seeded and cubed

2 Tbs Olive Oil

2 red onions, sliced

1 Tbs fresh Thyme leaves

6 ounces baby spinach

Salt and pepper  to taste

½ cup heavy cream

1 cup grated parmesan cheese, + 2 Tbs

1 recipe whole wheat walnut pie crust

1 egg white

Method

1. Toss squash with 1 Tbs olive oil and spread out on a baking sheet in a single layer.  Roast at 350 degrees until tender, about 25 minutes. Cool slightly and place in a medium bowl.
2. Heat the other Tbs of oil in a medium skillet on medium high heat.  Add the red onion and sauté for 5-7 minutes until well browned., stirring frequently so as not to burn the onions.
3. Add thyme leaves and and spinach, cook for 2 more minutes. Remove the onions and spinach from the pan to the bowl with the squash. Season with salt and pepper.  
4. Add the cream to the now empty pan to deglaze.  Let this reduce over low heat for 1-2 minutes until a bit thicker.  Pour the cream into the bowl with the squash and the onions. Add the 1 cup parmesan cheese and toss gently so you do not smash up all of the squash.
5. Roll out the pie crust on a sheet of parchment to an 18” circle.  Brush entire crust with egg white. Sprinkle 8” circle in the center of the crust with the remaining 2 Tbs parmesan cheese.  Spoon the squash mixture onto the parmesan.
6. Using the parchment paper to help, fold up the edges of the pastry onto the filling leaving a hole in the center.  Brush entire top of the pastry (and the filling that is exposed) with the egg white. Sprinkle lightly with salt.
7. Slide galette and parchment onto a baking sheet. Bake in a 350-degree oven for about 35-40 minutes, until lightly browned.