Butternut Squash, Apple, and Onion Galette with Stilton

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I started making it for our pot-luck turkey dinner at work a few years back to accomodate a few vegetarians in the crowd and never stopped making it! I, like many others, cheat with a store bought crust. When I first read to keep the skin on the squash I was super scared but followed the recipe...and the result is great! The squash is tender and all the flavors together are FABULOUS! Everyone that tastes this (even ones that say they do not like squash, onions, or blue cheese ask for the recipe. I LOVE THIS!!!

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This has become a fall staple for me. I use store bought pie dough for the crust. Pappy's is a great brand. I do peel the butternut squash. I slice it very thinly along with the apples and onions. Spread the mustard on the pie dough before you add the veggies. Remember to also place the dough on your cookie sheet before you start to assemble. I've also substituted jalepeno jelly, or some other type of spicy, sweet spread and that has worked out great too. I use the fresh thyme and once in awhile will add just a bit of rosemary if I have it on hand. I love stilton or blue cheese, so enjoy that part, but I also like the idea of trying goat cheese. Every time I make this I get rave reviews and everyone loves it. I often serve it as a light dinner in the fall with a green salad and a glass of chardonnay.

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I found that this was a fairly easy, straight forward recipe. Squash in our home has always been "candied". Meaning baked with butter and brown sugar. This was the first time I have had squash as a vegetable and in a savory dish. It was excellent! I had to make a few substitutions as I don't have the fresh herbs and my family hates any form of blue cheese including Stilton. I re-hydrated dried spices in water and butter to coat the vegetables, and switched the Stilton cheese to a 50/50 mix of feta and sharp white cheddar. I thought the neck part of the squash worked better than the body part with the seeds.

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This is a great way to eat butternut squash. The crust was crispy, and the whole thing was delicious...

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The basic recipe is great.....absolutely delicious. But I made some changes.

The most important change was that after I had no luck with making the dough as stated in the original recipe, I used store bought pie crust dough, the kind bought in the refrigerated section of the dairy department of the grocery store. I balled up the two crusts that come in one box and rerolled them as one thicker version, the size in the original recipe.

Next, I peeled the apples and the squash. Next, I used Ida Red Apples because they are fabulous pie apples, and two kinds of squash....acorn and some kind I don't know the name of but found in my weekly share from my organic co-op.

Then I brushed the mustard on the pie crust before I laid out the veggies and onions and again on the turned up crust edges after fluting the circumference of the crust circle.

I baked for 55 minutes at 400 degrees but I covered the entire galette with tin foil so as to steam the veggies for awhile, maybe 30 minutes, and took the foil off for the last 25 minutes.

Then I spread crumbed goat cheese over the veggies and then grated assiago cheese over that and baked 10 minutes more, watching to be sure the cheese melted but did not burn.

I cooled completely and cut with a very large pizza cutter. I served at warm temperature so I had to reheat it in the microwave before serving but again, not hot, only warm.

I know this was a long review but this recipe was wonderful and worth making these changes. You will not be sorry!!!

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Savory and Sweet...and bit edgy for my frinds, but very tastey. Even tastes good cold as leftover. I plan to cut all the pieces smaller next time and make the as individual potions next time

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I made this for Thangsgiving. It was a hit, but I did not do that well with the dough. I would definitely make it again, but I might find a way to buy premade dough. Mine kept falling apart. Otherwise, I used goat cheese vs. bleu cheese and it was awesome. No need to peel squash!

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So good I'm making a second one right now. Do NOT peel the squash - follow the recipe. It is fabulous.

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i just made this today! everyone loved it. in response to other comments though, after an hour of cooking, the skin of the butternut squash as well as the inside, onions and apples all got extremely tender in my oven, not tough, so def. follow the directions and don't peel it, i promise it'll come out fine with the tossing of the herbs and butter. and the mustard, i just dipped a small basting brush into the container and after i folded up the sides of the dough, making it look like the picture, but an uncooked version, i basted the top folded-over portion only with mustard, not the bottom and not the veggies/fruit, i think this is how it's supposed to be done. also, no one in my family likes bleu cheese, so i put on fontina for some bite but yet still mild and it had a great taste if anyone is looking for an alternative, will def. make this again!!

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The mustard gets brushed on the dough before adding the apples, squash and onions........