Make the squash:

1. Preheat the oven to 425. On a parchment lined baking sheet toss the squash with 2 tablespoons olive oil, salt and chili flakes. Roast for 25 minutes, flipping halfway. Transfer to a large bowl and set aside. Lower the heat to 400.

Make the onions:

1. Heat the remaining 2 tablespoons of olive oil in a pot. Add the onions and a pinch of salt. Cook over medium heat, stirring often until starting to brown, about 20-25 minutes. Add the apple cider vinegar and maple and continue cooking for another 20 minutes, until caramelized and jammy. Gently combine with the squash.

2. In a small bowl, whip the ricotta with a pinch of salt.

To assemble the galette:

1. Sprinkle a work surface with flour. Roll out your pie crust into a 12-inch circle. Place dough onto prepared baking tray. Spread the ricotta inthte center leaving a 2-3 inch boarder.

2. Pile the squash filling on top. Fold the edges, overlapping the squash mixture as you go. Brush the galette with cream or whisked egg and sprinkle with parmesan.

3. Bake for 30-40 minutes, until the crust is flaky and golden. Sprinkle with flaky salt and fresh mint. Serve warm or at room temp.