DELICATA SQUASH GALETTE WITH WAGON WHEEL & HOP ALONG

Warm yourself up with this autumn recipe featuring our Wagon Wheel and Hop Along and a delicious Gremolata garnish.

Makes about 6 servings
Galette Ingredients

1 x Galette Dough (we love the Food52 savory galette dough recipe)
2 x medium delicata squash
2 x large shallots
⅓ bunch thyme, picked from the stems
2 tbs butter
2 tbs EVOO
½ tsp sugar
1 large egg
Salt & pepper to taste

Gremolata Garnish Ingredients
Combine:
3 x cloves garlic, finely minced
Zest of two lemons
⅓ bunch Italian flat parsley, finely chopped


Directions
Make the galette dough per your preferred recipe and set aside in the fridge.

1. Preheat the oven to 425°. Cut the Delicata squash in half, scoop out the seeds, and slice into ½ inch rounds, lightly coat with olive oil, season with salt, and roast in the oven for 20 minutes or until tender and lightly browned. Set roasted squash aside.
2. Slice your shallots and sauté on low in a pan with butter, sugar, salt and pepper for 30 minutes or until caramelized. Set shallots aside once caramelized to your liking. Grate the Wagon Wheel and mix with thyme leaves. Grate Hop Along separately.
3. Roll out your galette dough to either a circle or rectangle to about 18’ in diameter or length. Keep about 1.5-2 inches open on the edges as you will fold them once you have added the ingredients. Now you will begin layering the ingredients evenly: first the Wagon Wheel and thyme, next scoop the caramelized onions and spread to your desired edge, follow with the delicata rings, keeping in mind that you want everything to be as even as possible. Fold! Fold the bare edges of the dough toward the center to just cover the edge of the filling. Brush the exposed edges of the crust with egg wash and bake the galette on a lightly oiled sheet pan for 30 minutes until the crust is golden brown and the filling is bubbling.
4. Take the galette out of the oven and sprinkle the grated Hop Along on the edges of the galette and put it back in the oven until the cheese is melted and slightly browned. Remove the galette from the oven and allow it to cool for 5-10 minutes before serving. Top the galette with the gremolata. Serve with a salad of winter greens or a creamy butternut squash soup. Enjoy!