Butternut Squash & Sage Galette

What you’ll need

• 1 refrigerated pie crust, or homemade
• 3 cups butternut squash, peeled, in 1/2-inch cubes
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 yellow onion, thinly sliced
• 3/4 cup whole-milk ricotta
• 1/2 cup Parmesan, grated
• 1 clove garlic, minced
• 10 fresh sage leaves
• 1 egg, beaten

Make it

1. 1Heat the oven to 400°F. Toss the squash with 1 tbsp oil, salt and pepper and roast on a sheet pan 20 minutes until just tender.
2. 2Meanwhile, cook the onion in 1 tbsp oil over medium heat 12–15 minutes until soft and golden.
3. 3Stir the ricotta, Parmesan and garlic together.
4. 4Roll the crust into a 12-inch round on a parchment-lined baking sheet. Spread the ricotta mixture in the center, leaving a 2-inch border.
5. 5Top with the onions and squash, tuck in the sage leaves, then fold the border up over the edges and brush the crust with egg.
6. 6Bake 25–30 minutes until the crust is deep golden. Cool 10 minutes before slicing.