0 Tip: If you don't have a rolling pin, a wine bottle, reusable water bottle or tall water glass will also work well!1 Prepare Dough- Turn oven to 420°F with rack in the center and the top position.- Brush a baking sheet with 1/2 tbsp. olive oil and place into the oven immediately to pre-heat.- Add a light layer of flour to a dry countertop.- Using a rolling pin, roll out dough ball into a circle until it is about 12 inches in diameter.2 Prepare Ingredients- Wash lemon, thyme and basil.- Zest lemon and cut in half.- Pick and chop thyme and basil separately.- Add butternut squash and shallot to a large bowl with 1 tbsp. of olive oil, salt, pepper and half of the lemon juice to taste.- Add half of the following: thyme, lemon zest and toss to coat.- In a small bowl, combine egg white and 1 tbsp water.3 Assemble Galette- Carefully remove baking sheet from the oven.- Transfer dough to baking sheet and brush with 1/2 tbsp. olive oil.- Spread ricotta on the bottom leaving a 1 inch crust then top with butternut squash, shallot and parmesan cheese. - Fold in the crust overtop of the edges of the filling to close the galette.- Brush the edges of the crust with the egg wash.- Place in oven immediately and bake for 12–15 minutes until crust is golden and crispy and squash is tender.4 Prepare Salad- In the large bowl from Step 2, whisk together 2 tbsp. olive oil with red wine vinegar, and 1 tbsp. maple syrup and remaining lemon zest to taste.- Add spring mix to bowl and set aside.5 Prepare Maple Thyme Glaze- In a small bowl, combine remaining maple syrup, thyme and red pepper flakes to taste.6 Finish + Serve- When galette is golden and crispy, and squash is tender, remove from the oven.- Turn broiler on to 500°F.- Drizzle maple thyme glaze over top. Return to oven on the top rack for 1–2 minutes.- Monitor closely to prevent burning.- Remove sheet from oven and use a spatula to transfer galette to a clean cutting board.- Cut into wedges and garnish with basil.- Toss salad and divide onto plates and serve with the slices of galette.- Enjoy!