Butternut Squash & Roasted Garlic Crostata with Parmesan-Herb Cornmeal Crust

This is a delicious meal that is rather fancy and takes some time (roasting garlic always does, but is worth it).  This is something you usually do with apples or fruit but by adding the thyme and chives to the crust it makes it savory.  View the original post from Hungry Cravings

2 heads garlic (it is so good you might want to add one more for a snack)

¼ cup extra virgin olive oil (2 T plus 2T)
Kosher salt (I used sea salt)
1 big or 2 small butternut squash, peeled, seeded, and cut into ¾-inch cubes
 black pepper
1 ¾ cups all-purpose flour, plus more for dusting
¼ cup cornmeal
½ cup grated Parmegiano-Reggiano
1 tablespoon minced fresh chives
2 teaspoons minced fresh thyme
12 tablespoons (1 ½ sticks) cold unsalted butter (yes that much butter)
¼ cup plus 2 tablespoons, or more, cold water

1. Preheat the oven to 350˚F.Cut the stem ends off the heads of garlic to expose the cloves within. Place the garlic in the center of a piece of aluminum foil, drizzle with 2 tablespoons of the oil, sprinkle with kosher salt, and seal the foil tightly. Roast for 40 to 45 minutes, or until meltingly tender and golden brown. Let cool to room temperature and squeeze it out.
2. Toss together the butternut squash and the remaining 2 tablespoons of oil in zip lock. Spread on a baking tray and roast for about 45 to 50 minutes, or until tender.  I put the garlic in and then shortly after I put the squash in.  Let cool to room temperature and season to taste with salt and pepper.
3. Combine the flour, cornmeal, ¼ cup of the Parmegiano, chives, and thyme in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together. Test the dough by squeezing a small amount together with your fingertips. If the dough holds together, it’s ready. If it’s crumbly, add up to 1 more tablespoon of water and pulse 2 more times. Transfer the dough to a work surface, bring together into a ball, and then flatten into a disc. Wrap in plastic wrap and refrigerate for about 20 minutes (I shortened some of this time).
4. Increase the oven temperature to 425˚F. On a lightly floured surface, roll the dough to a 14-inch wide, ¼-inch thick circle. Roll the dough up on the rolling pin and transfer it to a parchment-lined baking tray. Refrigerate for about 10 minutes (if you can do it for that long, I was getting hungry at this point).
5. Spread the roasted garlic evenly in the center of the dough circle, leaving a 2-inch border at the edge, and mound the squash on it. Fold the edge of the dough over the squash, pleating it as you go. Refrigerate for another 10 minutes (once again this seemed like forever but I attempted to cool it a bit).
6. Sprinkle the crostata with the remaining ¼ cup Parmegiano. Bake for 28 to 30 minutes, or until golden brown. Let cool slightly (or just dive in), cut into portions, and serve.