Butternut squash galette recipe

Ingredients

• 1 onion, sliced
• 1 butternut squash (about 1½ pounds), cut into ⅛-inch-thick slices
• 3 tablespoons unsalted butter
• Kosher salt and black pepper
• 2 teaspoons chopped fresh sage leaves
• 1 refrigerated piecrust
• 1 tablespoon heavy cream
• ½ cup crumbled blue cheese (2 ounces) Green salad, for serving

1. Cook the onion and squash in the butter in a large skillet over medium heat for 8 to 12 minutes. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir in the sage.
2. Roll the piecrust into a 12-inch circle; place on a baking sheet lined with parchment. Top with the squash and onion, leaving a 2-inch border. Fold the dough inward, overlapping slightly; brush with the cream. Bake at 350°F until golden, 45 to 55 minutes. Top with the blue cheese. Serve with a green salad.