Butternut Squash and Apple Galette

Celebrate your final days of autumn with this galette that holds the best of autumn’s produce!

CRUST:
1 Cup light spelt flour
¼ Cup corn flour
½ tsp. salt
1 tsp. natural cane sugar
⅓ cup chilled coconut oil or vegan butter, cubed.
4 Tbs. ice cold water

FILLING:
1 Tbs. sunflower seed oil (for roasting squash and sautéing onion)
2 cups butternut squash, peeled and cut in ½ inch cubes
1 medium apple, peeled and cut in ½ inch cubes
1 large vidalia onion, thinly sliced in half moons
2 cups tightly packed kale
1 tsp. ground ginger
¼ tsp. ground cinnamon
2 Tbs fresh sage, chopped
1 Tbs maple syrup
salt to taste

View the full recipe at Beetific Beginnings →