If I could marry a blogger, any blogger, it would be Joanne.
Pretty sure she knows this. It was love at first sight.
We met last year in New Orleans. After commenting on her blog talking about how much I love rhubarb, and receiving an email back with about 15 rhubarb filled recipes, we kept up a correspondence on other things we liked as well, and eventually realized that we both ran marathons!!
So, after “knowing” each other for about two months we decided to run a half marathon together, share a room in New Orleans, and eat as many beignets as we could.
On our trip, we also talked a lot about our boys, and like gals do, guessed how “the.boy” might propose one day. It was obvious that he was going to…but when and how was the question.
Later that year, in the most romantic way for a runner ever, the.boy proposed to my girl after running the NYC Marathon. The NYC MARATHON!!! Annnnnnnnd a video was taken of the whole thing!!! I was swooning for days!
Needless to say, I couldn’t be happier to be celebrating Joanne today with some of her blogger friends. She’s getting married in less than a month guys!!! SQUEE!
So, I’m sharing something specifically catered to the queen of squash. A simple homemade galette made with butternut squash, crisp sliced apples, provolone and fresh thyme. I’m so excited to share this with you today!!
And be sure to check out all the other posts made by Joanne’s friends! We’re so happy to be celebrating her – she “eats well with others” after all!
Baked Brie with Honey and Sliced Almonds – The Lemon Bowl
Butternut Squash and Apple Galette – Warm Vanilla Sugar
Roasted Pumpkin Crostini – Annie’s Eats
Kale Salad with Maple Butternut Squash and Pomegranate Dressing – Blahnik Baker
Lemony-Pasta Stuffed Zucchini – Very Culinary
Pumpkin Dip with Apple Chips– Meadows Cooks
Pumpkin Cinnamon Roll Cake – The Baker Chick
Peanut Butter Fudge Pie with Salted Peanut Butter Caramel– Taste and Tell
Caramel Apple Upside Down Cake – The Girl in the Little Red Kitchen
Snickerdoodle Bundt Cake – Chocolate and Carrots
Roasted Butternut Squash Pie with Brown Sugar Marshmallow Topping – Keep It Sweet
Caramel Corn Chocolate Chip Cookies – The Cooking Actress
Caramel Cranberry Apple Galette – Bakeaholic Mama
Coconut Pecan Tarts – Bake or Break
Cranberry Margarita Cupcakes – Baker by Nature
Gingerbread Truffles – Dinners Dishes and Desserts
- 1 1/4 cups all-purpose flour
- 1/4 tsp fine sea salt
- 8 tbsp cold unsalted butter, cut into pieces
- 1/4 cup plain yogurt
- 2 tsp fresh lemon juice
- 1/4 cup ice water
- 1/2 butternut squash, sliced
- 1/2 honeycrisp apple, sliced
- A few slices of provolone cheese
- Olive oil
- Fresh thyme, to taste
- Sea salt and fresh cracked pepper
- 1 egg
- To make the galette dough, whisk the flour and sea salt in a large bowl. Add the butter to the flour and using a pastry blender or your hands, work it into the flour until the mixture resembles coarse oat-like crumbs. In a small bowl, stir together the sour cream, lemon juice and water and add this to the butter and flour. With your hands or a wooden spoon, mix everything together until large lumps form. Pat the lumps into a ball, wrap with plastic and refrigerate for 1 hour.
- Preheat oven to 400*F.
- Cut butternut squash in half and scoop out the seeds. Keep one half and set aside the other half for another time. Peel the squash and cut into 1/4-inch vertical wedges. Place on a baking sheet and coat with olive oil, sea salt, and fresh pepper. Bake for 15-20 minutes until just softened and a little al dente in the thicker regions. Set aside and cool.
- Thinly slice apples and provolone. Set aside.
- On a floured work surface, roll the chilled dough until it looks to be about 10 inches around. Transfer to a baking sheet lined with parchment paper.
- Begin layering cooled squash, then apples, and then cheese. Sprinkle some salt and crack some pepper over the cheese. Add a little fresh time to your liking. Fold the border over the filling and crimp the edges to make everything fit.
- Brush the outside edges of the dough with an egg wash and bake for 30-40 minutes in the 400*F oven. Cut into wedges and serve warm.