INGREDIENTS for the galette
For the galette dough I used a quarter of the cream cheese croissant dough found here https://www.cookingismyinheritance.com/post/nutella-croissants-two-ways
The recipe will be sufficient for 4 galettes. If you want to make only one galette as I did, the other three dough parts can be frozen for later use.
for the filling:
3 tablespoons apple butter
1 small acorn squash, sliced in 1/2 inch thick slices
1 tablespoon apple pie spice
1 tablespoon white granulated sugar
1 tablespoon honey
Preheat the oven to 400 degrees F. On a piece of parchment paper, roll the dough into a ten inch circle, spread the apple butter on top, then set aside.
In a medium-sized pan start boiling the acorn squash slices. Boil on medium heat for ten minutes or until the squash starts to get softer. Drain the slices on parchment paper and then place them in a circular pattern on top of the apple butter. Sprinkle with the apple pie spice and the granulated sugar then fold the galette edges. Bake for approximately 25-30 minutes, or until golden brown.
Take the galette out the oven and drizzle with honey on top. Serve it warm.
for the apple spiced cappuccino
8 oz coconut milk, hot
1 tablespoon instant coffee
1 teaspoon pumpkin syrup
1 teaspoon vanilla creamer
3 pumps caramel whipped foam topping
1 teaspoon apple pie spice mix
Mix the instant coffee into the hot coconut milk until the coffee gets dissolved. Add the pumpkin syrup and the vanilla creamer. Mix again to incorporate.
Pump the caramel whipped foam topping, dust with the apple pie spice mix. Serve immediately.