Butternut Squash and Goat Cheese Galette with Sage

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread on the prepared baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let cool slightly.

While the squash is roasting, prepare the galette crust. In a large bowl, whisk together flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

In a small bowl, combine the softened goat cheese, ricotta (if using), and chopped sage.

On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to the prepared baking sheet.

Spread the goat cheese mixture over the dough, leaving a 2-inch border. Arrange the roasted butternut squash evenly over the goat cheese.

Fold the edges of the dough over the squash, pleating as you go to create a rustic border. In a small bowl, whisk together the egg and milk for the egg wash. Brush the egg wash over the crust.

Bake for 20-25 minutes, or until the crust is golden brown. Let cool slightly before slicing and serving. Drizzle with honey or maple syrup (optional).

Enjoy!