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Butternut Squash Galette

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

40 mins

Total time

95 mins

Ingredients

125 g butternut squash
2 tbsp margarine (30 g)
1 tbsp olive oil (15 g)
2 tbsp brown sugar (20 g)
¼ cup fresh cranberries - sliced (30 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
5 sage leaves - chopped (4 g)
1 Kinnikinnick Pie Crust (195 g)
Optional: finish with fresh sage

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

 

 

Stock up your pantry

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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