Step-by-Step Instructions for Butternut Squash Galette

• Preheat your oven to 425°F (220°C). On a parchment-lined baking sheet, place the peeled and cubed butternut squash. Drizzle it with olive oil, sprinkling over cinnamon, garlic powder, onion powder, and cayenne pepper. Toss well to coat the squash evenly. Roast for about 15-20 minutes, or until tender and slightly browned.
• While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the diced red onion and sauté for 3-5 minutes, until translucent and fragrant. Season with a pinch of salt. Set aside to cool.
• Once the squash is done, lower the oven temperature to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the tart dough into a round shape about ¼-inch thick, aiming for 12-14 inches in diameter.
• Spread a thin layer of Boursin cheese over the center of the tart dough, leaving a 1-inch border. Distribute the roasted squash and sautéed onions on top, followed by sage leaves.
• Carefully fold the edges of the tart dough over the filling, overlapping as needed to form a rustic crust. Brush dough with heavy cream and sprinkle with grated Parmesan cheese.
• Bake for 45-50 minutes until the crust is golden brown and crispy. Keep an eye on it during the last few minutes.
• Once baked, remove from the oven and let it cool for 5-10 minutes. Crumble gorgonzola dolce over the top before serving.