Kale & Butternut Squash Galette

1: Preheat your oven to 400°F.

2: Toss your butternut squash in olive oil and 1 teaspoon of salt, then add to a sheet tray and bake for 30 minutes.

3: Heat a cast iron pan to medium heat, add EVOO, then add the onions with a little salt, cooking undisturbed for a few minutes.

4: Stir the onions and allow them to brown and caramelize.

5: Once browned, add the sherry and cook until totally evaporated.

6: Add chopped kale and cook until it is bright green.

7: Transfer the cooked onions and kale to a bowl and allow to cool.

8: Combine the cooled butternut squash with the kale and onions.

9: Add rosemary, two eggs, and pepper to the bowl and mix well.

10: Fold in the gruyere until well combined.

11: Roll out your pie crust into a circle and transfer it to a parchment-lined sheet tray.

12: Place the filling in the center of the pie crust and fold the sides over the edge.

13: Brush the outside of the crust with the remaining egg for an egg wash.

14: Bake at 375°F for 30-40 minutes until the crust is golden brown and the filling looks set.