Butternut Squash and Cabbage Galette

(WTNH) - Cookbook author Pam Anderson talks about her new book, Cook Without a Book: Meatless Meals. It teaches cooks fun, effortless weeknight meatless techniques and formulas, making meatless days celebratory.

Butternut Squash and Cabbage Galette
Serves 6

3 cups cabbage quartered, cored and sliced 1/2-inch thick
3 cups butternut squash peeled, seeded, and sliced 1/2-inch thick
1 large red onion, halved and sliced 1/2-inch thick
2 tablespoons olive oil
1 teaspoon dried thyme leaves
Salt and ground black pepper
1 9-inch piecrust from a 14.1-ounce refrigerated box
4 ounces light cream cheese
1 heaping cup Gruyere cheese, grated

Place cabbage, butternut squash, and onions on a large rimmed baking sheet. Toss with olive oil thyme, and a generous sprinkling of salt and pepper. Adjust oven racks to lowest and middle positions, set vegetables on bottom rack in cold oven; set to 425 degrees and roast, stirring once, until just cooked and starting to color, 15 to 20 minutes.

Meanwhile, roll pie dough to a 14-inch circle and set on a large cookie sheet. Mix cream cheese and 3/4 of the grated cheese of choice in a large bowl. Add hot vegetables to cheese mixture , toss to thoroughly mix. Adjust seasonings. Spread mixture over pastry, leaving a 2-inch border. Fold pastry border over vegetables and sprinkle with remaining grated cheese. Bake on middle rack until bubbly and golden brown, about 20 minutes. Cool for 5 minutes, slice, and serve.

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