Winter Squash Galette

Preheat oven to 375 degrees F.

Brush squash with 1 tablespoon oil. Place garlic cloves into squash cavities. Place squash cut side down on large baking sheet. Bake until flesh is tender and cut sides are golden brown, about 40 minutes. Scoop squash flesh from skin. Peel skin from garlic cloves. Combine squash and garlic in large bowl and mash with fork until fairly smooth, leaving some texture.

Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add onion and sage and saute until onion is soft and beginning to color, about 12 minutes. Add onion mixture to squash mixture. Stir in all cheeses. Season to taste salt and pepper. (Filling can be made 1 day ahead. Cover and refrigerate.)

Line 2 large baking sheets with parchment paper. Roll out each dough piece on floured work surface to 7-inch-diameter rounds. Transfer 3 rounds to each prepared baking sheet. Spoon about 1 cup filling evenly atop each dough disc, leaving 2-inch borders. Pleat dough over filling then brush edges with beaten egg. Bake until crust is golden, about 40 minutes. Transfer galettes to plates and serve.

DO AHEAD TIP:
Transfer galettes to rack to cool. Rewarm galettes on baking sheet in 400 degrees F. oven for 10 minutes.

Adapted from Vegetarian Cooking for Everyone.