Butternut Squash and Cranberry Galette

A beautiful and elevated take on fall. Butternut squash roasted in butter and spice, salt and
peppered kale, and a sprinkle of cranberries, all wrapped in elegant pastry.

Ingredients

1 refrigerated 9″ pie dough round
1 medium sized butternut squash, peeled and sliced
¼ cup kale, chopped
¼ cup whole fresh cranberries
3 tbsp. vegan butter or olive oil
Salt and Black Pepper

Directions

1. Preheat oven to 400º F.
2. If using, melt the butter. Line a baking sheet with parchment paper.
3. In a large bowl, place the sliced butternut squash. Add butter or olive oil, and toss the squash until evenly coated.
4. Place the squash on the lined baking sheet, and salt and pepper to taste.
5. Place in oven for 30-35 minutes, turning over the squash halfway through. Remove from oven, and set aside to cool.
6. Roll out the pie dough onto a lightly floured surface, and transfer to a lined baking sheet.
7. Leaving an inch around the edge of the dough, place the roasted squash in the center of the dough.
8. Fold over the edge of the dough making little pleats around the squash.
9. Sprinkle the chopped kale and cranberries over the squash.
10. Place in oven, and bake for 30-40 minutes, or until the crust is golden brown.