Curried Squash Galette

Ingredients

• 1 pie crust
• 1lb butternut squash (peeled, seeded, and cut into 1/4-inch slices)
• 1lb kabocha squash (peeled, seeded, and cut into 1/4-inch slices)
• 1 red onion (cut into 1/2-inch wedges)
• 1/4 cup olive oil
• 2 tsp curry powder
• 1/2 cup sour cream
• 1/2 cup manchego cheese (plus more for serving)
• Salt and black pepper to taste

Directions

1. Prepare the pie crust
2. Preheat the oven to 425°F
3. On a large, rimmed baking sheet toss the squash and onion with olive oil and curry powder. Season generously with salt and pepper.
4. Roast for 15-20 minutes, until the squash is tender but not falling apart. Remove and let cool.
5. Increase the oven temperature to 450°F.
6. On a lightly floured surface, roll out the dough to a 14-inch round. Transfer to a parchment lined baking sheet.
7. Spread sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle with 1/4 cup of the cheese. Arrange squash and onion over the sour cream. Top with the remaining 1/4 cup cheese.
8. Fold the pastry edge up and over the filling to create a 1 1/2-inch border.
9. Bake for 30-35 minutes, until the crust is browned.
10. Let cool slightly. Sprinkle with cheese, cut into wedges, serve warm.

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