BONUS PIE
Roasted Butternut Squash, Cheddar, and Sage Galette

Table Setting

I had a small dinner party, four friends and me, so I thought I'd try a savory pie.  I know most people don't try new recipes on dinner guests, but I do.  If the recipe doesn't work, we can all laugh a little.  If it does work, we all have something wonderful to enjoy.

And, enjoy this pie we did!  It's really good!  One of my guests said she doesn't like squash but liked this pie so much, she's making it for a church potluck dinner!

The recipe is from A Year Of Pies by Ashley English.  It's an autumn pie, since it uses butternut squash.  I had a couple of butternut squashes left from my buying club share last fall and was eager to use them.  

Peeled Butternut Squash and Red Onion

I used my tried and true crust recipe in place of the crust used in the book.  This pie is easy to make.  I struggled a little with peeling the squash, but after that, it went together quickly and easily.

The recipe calls for baking it on a large, unrimmed baking sheet.  I baked my pie in a 12" pie plate so I could easily serve it to my guests.  

Pie Assembly

Also, since I was roasting a chicken and baking a short bread (strawberry and blueberry shortcake for dessert!), I had my oven set at 425 degrees F.  The recipe calls for an oven temperature of 375 degrees F.  The pie turned out fine.  I think the higher temperature helped my crust flake nicely.  I'll bake it at the higher temperature next time I make it.

This pie is tasty - very tasty.  It's large, about 10-12 servings.


I forgot to take a photo of the completed pie.  It's very rustic and smells divine!



I'd make this pie again, for sure!

Peggy