Fall is all up in here!. The air is so nice and crisp and the leaves are changing to the prettiest colors. I gots my pumpkins, an abundance of apples and squashes (our table is forverver overflowing with some type of squash) and am wearing all of my favorite sweaters.
I am a happy lady here!
And this happy lady just wants to sit on her butt and knit.
But first, dinner. And my thought are. "What to do that doesn't include doing much of anything (especially dishes) and maybe even has the oven on for a little extra warmth?" See here, I am a thinker. I knew I had a single pie dough in the freezer (you should always have a pie dough in the freezer), a table full of the loveliest produce. So this happened. And the mr ate it, and he was all like "Whoa". And I was like,"yeah dude, I know."
A Ssuper fall galette.. and I still had time for my knitting and my butt.
The stuff. A single crust pie dough, a butternut squash, an onion, and a honey crisp apple.(there are 2 shown, but I only needed on1) Also going to need a tiny bit if olive oil and a pinch of salt
Preheat oven to 375.
Roll your chilled dough out on a lightly floured surface and place onto a large baking sheet. Stick it in the fridge to rest for a few minutes.
Grab your pretty things
And slice them up into 1/4 inch-ish thick srounds.
Time to compile… A layer of overlapping squash. (Make sure to leave inch-ish boarder) Then a layer of the apples, and lastly the onion, which I think looks so pretty as ringlets, but you could keep in rounds if you wanted.
Fold the sides and pinching dough to keep it secure. Drizzle the top, and the crust, with a tiny bit of olive oil and sprinkle with a picnh of salt.
Now into the oven it goes!
And after about 45 minutes when the dust is perfectly golden and the stuff inside is nice and tender. Remove (turn off the oven) and let cool
And there you have it.. A ode to fall in flavors and colors..
Have a great day… Eat lots of fall food!
Butternut Apple and Onion Galette
- 1 single pie dough (recipe here)
- 1 small butternut squash
- 1 medium sweet onion
- 1 large honey crisp apple
- olive oil
Preheat oven to 375.
Roll out chilled pie dough on a lightly floured surface to about a 12-14 inch round (ish) and place on a large baking sheet and stick in the fridge.
Grab the squash and cut the neck off the bottom. Save the bottom for later (maybe soup?) and slice up the neck into 1/4 inch thick rounds. Now take the onion and apple and slice those into 1/4 inch thick rounds too. (the seeds and the stem will just fall our.. but if they don't, just poke them out with a knife)
Grab the dough from fridge and start to layer. First a layer of squash, leaving around an 1.5 inch boarder. You want the pieces to overlap,but don't double layer. Next the apples go on top of the squash, again overlapping. Finally the onion. I liked the look of the individual ringlets… but you can do thick rounds if you want. Fold over the sides of the dough, pinching it in wherever it needs to be pinch until all the stuff is snug. Drizzle with a tiny bit of olive oil and rub a little oil on the outside crust as well. Sprinkle with a pinch of salt and stick into oven.
Bake for about 45 minutes or until crust is a nice light golden brown and the stuff inside is tender.
Remove, let cool for a few minutes and eat your heart out.