Butternut Squash Leek and Goat Cheese Galette

INGREDIENTS

2 cups

cubed butternut squash (1/2-inch cubes)

4 tbsp

olive oil, divided, plus more for brushing on crust

salt and freshly ground black pepper,

2 tbsp

butter

large or 3 medium leeks, white and light green part only, halved and thinly sliced

2 cloves

garlic, minced

1 tbsp

chopped fresh thyme leaves

salt and freshly ground black pepper,

2 tbsp

cornmeal

1/2

package refrigerated pie crust (or 1 roll)

log goat cheese

Sliced almonds for garnish