Butternut Squash With Gorgonzola Gallet

Butternut Squash With Gorgonzola Gallet

Butternut Squash With Gorgonzola Gallet

Ingredients: one basic pie dough, (cut into four sections), small butternut squash, three Tbs. unsalted butter, tsp. cinnamon, tsp. nutmeg, 2 Tbs. honey, 2 Tbs. maple syrup, salt and pepper to taste, 2 oz. Gorganzola cheese (sliced in. thick), 2 large Portabello mushrooms, one cup sliced onions, 2 Tbs. butter.Directions: roll out 4 rounds of pie dough and fit into four tins (4-inch or 7 oz. Pot pie tins), overhanging edge of tin by about 1 inches. Leave hanging until assembly. Peel and cut butternut squash into one-inch cubes and boil until tender. Drain squash well and place in a mixing bowl on an electric mixer. Add butter, honey, maple syrup, spices, salt and pepper. Mix until smooth, cool. Wash and cut mushroom caps into thirds, then slice the strips inch thick. Reserve. Slice onions. In a medium saut pan melt one Tbs. of butter and saut onions until they are light brown and fully cooked. Remove from pan and reserve. Add the other one Tbs. of butter and saut mushroom slices over low heat until they are cooked. Combine with cooked onions and cool.

For assembly: fill each crust about one inch deep with butternut squash puree. Top with ounce of Gorganzola slices. Top that with mushroom and onion mixture evenly divided. Fold overhanging dough up and over top of filling, folding dough under and overlapping every inch or so. Continue this fold until all dough is folded over. The top will dome up at least an inch over edge of tin in height. There will also be a circular hole on top of gallet. They can be stored up to one day in advance in refrigerator.

At service time: egg wash upper rim of dough and bake at 350 degrees until crust is cooked. Serve immediately.

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