I made this Sunday, or to be accurate I made a sort of pie with this as inspiration. The most obvious change is I used a pizza dough crust and baked it in an 8 inch cast iron frying pan. The resulting pie was more like Chicago pizza pie than a galette since it was completely covered with crust.
I also used 4 cups, about 1 1/4 lbs of the Blue Hubbard squash instead of butternut squash. This was a yellow orange, not a vibrant orange color and rather bland tasting. I also used 8 ounces of frozen spinach, instead of baby spinach as it seemed such a waste to microwave and then cover baby spinach with cheese. The most important difference came with the cheese. I used left over ricota and cream cheese. These added up to about 3/4 of a cup combined so I blended them with an egg and some shredded parmesan for flavor. Oh I wasn't reading the recipe accurately so the egg went into the filling instead of glazing the top.
I cut the squash into medium dice, 1/2 inch square or a little smaller and then baked it in a single layer. When it was half cooked, I put the frozen spinach on top and continued baking. This thawed out the spinach and dried it and the squash nicely. When I took this out the spinach was dry but not crispy and the squash was mainly cooked without any liquid. I mixed this with the cheese mixture.
The whole wheat pizza dough was divided up, 2/3 for the bottom and 1/3 for the top. I rolled out the bottom and then let is sit for 15 minutes and rolled it out some more. I lined the frying pan with this and pressed it into place and pressed it to the sides until it reached the top. I rolled out the top. I placed the filling in the prepared frying pan, rerolled out the top and placed it on top of the filling.
I baked this at 350 degrees for about 45 minutes until the pizza crust part seemed cooked.
This turned out like a spinach pie with yellow chunks of pumpkin/squash. It is fairly tasty but needs something more sharp to give it flavor. Works nicely with cranberry chutney and the pumpkin curry soup.
I liked baking the pumpkin and spinach to dry them out and precook them, but that was because the oven was on anyway to roast the rest of the pumpkin, and its a cold winter day. If it was warmer the microwave would be faster and more comfortable. Also since its winter, I don't mind having to use the oven to reheat slices for lunch. A microwave would ruin the bread crust.
I won't be trying this again soon, but I wonder what it would be like with a hard cheese instead of the cream cheese and ricotta.
