New go-to fall recipe

Caramelised goodness in a flaky, buttery case.

Just invested in The Smitten Kitchen Cookbook and first cab off the rank was this Butternut squash and onion galette.  There is something supremely satisfying about making something out of a new cookbook and having it turn out just right the first time around.  Even if you didn't realise that a pastry blender is wildly different from an actual blender (thank you, internet for that last-minute save).

It was really interesting to see how she'd modified it over the years from her original online recipe to the one in the book - giving the option of thyme instead of sage, or replacing the sour cream for greek yoghurt.  If anything this has given me more gumption to have some flexibility when cooking things up from a recipe.

Thoroughly recommend both the cookbook and the dish - perfect for fall.  Yes, I called it fall.