my little butternut

Dear Mom,

Well, Valentine's Day just flew by this year! But its still a perfect time to talk about love. The kind of love between a woman and her favorite ingredients. For me, that's butternut squash, bacon and blue cheese. Admittedly these are not my only favorites, the list truly could go on and on, but I would say these are towards the top of the list. For that matter so are caramelized onions and pie crust which are also featured in this dish. Although I'm sure those two are on a lot of people's list of favorites. My husband, on the other hand, is not a huge squash fan. If squash is to be served in my house, it better be really good, otherwise you simply can't win him over. But considering its one of my faves I must keep trying. The easiest way to win over anyone, my hubs included, is with bacon. Fortunately for me squash and bacon are a match made in heaven.

butternut squash, bacon and blue cheese galette

4 small onions sliced
1 tsp. sugar
extra virgin olive oil
2 cups sliced butternut squash (about 1/8-inch thick)
2 tbsp. extra virgin olive oil
1 tbsp. chopped fresh rosemary
salt & pepper
1 egg, lightly beaten
1 tbsp. your favorite mustard (preferably a sweeter one, with out whole grain)
1 unbaked pie crust
3 slices bacon, cooked to crispy and crumbled
1/4 cup crumbled blue cheese

Preheat oven to 400F.  Toss the onions, sugar, salt (to taste) and enough olive oil to lightly coat the onions in a non-stick saute pan over medium-low heat.  Allow to soften and carmelize over medium-low heat, stirring occasionally, for 15-20 minutes. 

In a large bowl toss the butternut squash, 2 tbsp olive oil, rosemary and salt and pepper to taste, until squash is well coated.

Unroll the pie crust on a baking sheet lined with parchment paper.  Spread the mustard over the crust leaving a 1-inch border.  Top with the onions, covering evenly.  Starting in the center lay out the squash slices, overlapping them as you go working your way to the 1-inch border.  Working with the egg wash, gently fold the 1-inch border approximately 3-4 inches long over the squash.  Brush with egg white at one end of the fold and use that to help "glue" the next 3-4 inch fold over.  Keep working your way around until all edges are folded over.  Lightly brush all exposed crust with egg wash.

Bake in hot oven for 25 minutes, squash should start to brown lightly.  Remove from oven and top with crumble bacon and blue cheese.   Return to oven for 5-8 minutes until blue cheese is melted.