Acorn Squash and Leek Galette

Today I’m guest posting for my friends over at Hello Boutique.  Seeing the new fashion styles at their online store inspired me to put a new spin on my menu.  Like maybe making more of these low calorie galettes for starters.  They will have you ready for spring in no time.


Acorn Squash & Leek Galette

2 butternut squash

1 large leek, chopped

1 tablespoon butter

2 tablespoons olive oil

4 oz cream cheese

1 cup of cheddar cheese, shredded

Salt & pepper to taste

9-inch piecrust, store bought is perfect (I used pillsbury pie dough)


Preparing the Acorn Squash:

Preheat the oven to 350 degrees

Cut the acorn squash in half, scoop out seeds. Using 1 tablespoon of butter, dollop into the center of squash, place on a baking sheet lined with aluminum foil to one side, leaving room for the leeks. Taking the chopped leeks and toss with olive oil, set to the other side of foil lined baking sheet, place in oven. Bake for 30 to 35 minutes or until squash is tender when pierced with a fork. Remove from the oven and let cool for a few minutes prior to mixing with other ingredients.

While acorn squash and leeks are roasting, roll out the piecrust to fit a rectangular cookie baking sheet, set aside until ready to use.

Mix cream cheese and 3/4 of the shredded cheddar cheese in a bowl. Scoop the acorn squash out, along with the leeks. Combine into the cheese mixture, mix well. Spread evenly over piecrust, leaving a couple of inches along the edges to fold over.  Sprinkle the remaining cheddar cheese on top. Place in oven and bake for 20 minutes or until golden brown in color. Allow to cool for 10 minutes, slice and serve. Enjoy!

*recipe adapted from Three Many Cooks

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