Butternut Squash Galette

Directions

1. Preheat oven to 375°F (190°C).
   
2. To thaw Kinnikinnick Pie Crust, remove from freezer. Let crust thaw in foil container for 30 minutes.
3. Pierce thawed pie crust with a fork to avoid air pockets.

Filling

1. Peel butternut squash and remove seeds. Cut into thin strips (or spiral cut). Sauté butternut squash in margarine and brown sugar over medium heat until tender (approx. 5 - 7 minutes).
2. Season with salt and pepper. Cook for an additional 2 - 3 minutes.
3. Remove from heat. Add cranberries and chopped sage. Stir to mix.
   
4. Let filling cool slightly before filling pie crust.
   

Assembly

1. Leaving the pie crust in the foil container, place filling in the base of the thawed pie crust.
   
2. Using an offset spatula or knife carefully fold edges of Kinnikinnick Pie Crust towards centre (approx. 2½ inches in).
3. Brush sides of pastry and top of squash filling with olive oil. Place foil container directly on middle oven rack.
4. Bake in preheated oven for 30 minutes. Remove from oven and let cool for 10 minutes.
5. Garnish with sage. Serve warm.

Yields 1 Galette