Butternut Squash, Apple and Onion Galette with Stilton
8 Tablespoons chilled organic butter
2 cups all-purpose flour
3 Tablespoons shortening
4-5 Tablespoons chilled water
2 white onions peeled and cut into 1 inch wedges
1 pound parsnips peeled and cut into 1 inch pieces
2 pounds butternut squash peeled and cut into 3 inch long by 1 inch thick pieces
1 cup of sliced apples
1/2 cup dried cranberries
1/2 cup dry white wine
1/2 cup heavy cream
2 Tablespoons all-purpose flour
4 ounces stilton cheese
2 Tablespoons minced organic fresh sage
Add the flour, butter, and shortening to the bowl of the food processor fitted with the steel blade. Pulse for 1-2 minutes. Slowly pour the water, 1 Tablespoon at a time, into the spout of the bowl with the processor on low until the dough is combined. Place the dough onto a sheet of plastic wrap, cover completely and refrigerate for 30 minutes.
Add the white wine to a small sauce pan over high heat, about 5 minutes, and reduce the liquid by half. Whisk the flour into the heavy cream until smooth and add it to the wine, reduce the heat and simmer the liquid for 3 minutes. Add the stilton cheese and sage and stir until smooth.
Add the onions, parsnips, squash, apples and cranberries to a large bowl, add the sauce and stir to combine.
Preheat the oven to 400° degrees.
Remove the pie dough from the refrigerator and let it rest for 5 minutes. Lightly dust a cutting board with flour, add the pie dough and roll evenly into a 16 inch circle. Carefully move the pie crust to a baking pan and add the mixed vegetables to the middle of the pie dough, leaving 2-3 inches of the dough exposed, fold the remaining dough towards the center. Place the baking sheet into the oven and bake for 45-50 minutes.
Let the Galette rest for 10 minutes before serving.