Preheat Oven 375 F.
1 medium butternut squash, peeled and sliced ¼ slices
4 medium tart apples
2 cups shredded Mahón-Menorca Cheese
2 tablespoons extra-virgin olive oil
1 packages (2) pie crusts
3 tablespoon green onions, chopped, divided
3 tablespoon minced garlic
2 tablespoons fresh chopped sage
1 cup brown sugar
1 tablespoon allspice
5 tablespoons butter, cut into small chucks
1 teaspoon salt, divided
½ teaspoon pepper
1 egg, beaten (1 teaspoon water)
Peel butternut squash and slice into ¼ inch slices. Cut slices in half. Remove seeds from the lower half of the squash and slice into rounds. Cut these rounds into four pieces.
Blend olive oil, garlic, fresh sage, ½ teaspoon salt and pepper in a small bowl to combine. Pour mixture over cut squash and toss to coat
Roast squash for 10 minutes in a 375F. oven until fork tender. Remove from oven and cool
In a small bowl combine brown sugar, ½ teaspoon salt and 1 tablespoon allspice
Slice and core apple (leave skin on). Cut apple slices in half
Remove pie crust from package. Roll out dough on a floured surface and cut rounds of dough to fit cast iron pans. Use the pan as a guide for cutting. Using a rolling pin, roll rounds to make them slightly larger. The dough should go up the sides of the pan and slightly over the edge.
Poke holes in the bottom of the pie dough with a fork to release air as they bake
Begin to assemble the galettes starting with a sprinkle of cheese (about ½ teaspoon. Arrange apple slices to fit the bottom of the pan and sprinkle with a teaspoon of the brown sugar mixture and a few small squares of butter and green onions. Arrange a few slices of squash over the apples and onions. Add more sugar, butter and sprinkle of cheese and continue the process until all the pans are done. Dot the top of the galettes with butter, cheese and remaining brown sugar mixture.
Gently fold the pie dough around the filling, pinching slightly to create a bundle leaving the center open.
Brush the edges of the pie dough with egg wash (1 teaspoon water and 1 egg beaten)
Place the cast iron pans on a large cookie sheet and bake for 25-35 minutes or until the pie is bubbling and pie crust is browned.
Garnish with more grated cheese and green onion. Serve hot or at room temperature. ENJOY!