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Friday 30 October 2026 13:28:36 GMT
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Are you a veteran-owned business owner, veteran service organization, or nonprofit supporting veterans? We want to hear from YOU! Join us on Stories Behind the Cap Podcast to share your story, highlight the work you do, and help others discover how you're making a difference for our veterans. Joining us is easy! Most interviews are remote. All you need is a computer with a webcam and an email address. Have a team? Bring them along! Everyone can join the same conversation from different locations. In-person interviews may also be arranged when possible. Your work matters, and your story deserves to be heard! Interested in being a guest? Email me at lou@storiesbehindthecap.com. Real Conversations. Real People. Real Impact. www.youtube.com/@storiesbehindthecap
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This wolf got nothing to say about you. They don’t know anything about what you got going on.
This wolf got nothing to say about you. They don’t know anything about what you got going on.
Harvest Moon Pie is a rustic savory galette filled with roasted pumpkin, sweet caramelized onions, creamy goat cheese, and fresh garden herbs, all wrapped in a golden, flaky crust. It's simple, beautiful, and perfect for a cozy autumn supper or Halloween weekend gathering. Ingredients 2 cups pumpkin or butternut squash, diced 2 onions, thinly sliced 1 tbsp olive oil Fresh sage and thyme ½ cup goat cheese or feta Salt and pepper 1 tsp honey, optional 1 pie crust, homemade or store-bought 1 egg for egg wash, optional How to make it Toss pumpkin with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until tender. Slowly cook sliced onions in a little oil over medium heat until golden and caramelized, about 15–20 minutes. Roll out pie crust onto a parchment-lined baking sheet. Layer roasted pumpkin, caramelized onions, goat cheese, and herbs in the center, leaving a border. Fold the edges over the filling. Brush with egg wash if desired. Bake at 400°F for 30–35 minutes, until golden brown. A few variations Use butternut squash or kabocha instead of pumpkin. Swap onions for caramelized leeks. Add a drizzle of honey for a sweet and savory finish. Try rosemary, thyme, or sage depending on what you have growing. Serve warm with a simple autumn salad or a bowl of soup.
Harvest Moon Pie is a rustic savory galette filled with roasted pumpkin, sweet caramelized onions, creamy goat cheese, and fresh garden herbs, all wrapped in a golden, flaky crust. It's simple, beautiful, and perfect for a cozy autumn supper or Halloween weekend gathering. Ingredients 2 cups pumpkin or butternut squash, diced 2 onions, thinly sliced 1 tbsp olive oil Fresh sage and thyme ½ cup goat cheese or feta Salt and pepper 1 tsp honey, optional 1 pie crust, homemade or store-bought 1 egg for egg wash, optional How to make it Toss pumpkin with olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes until tender. Slowly cook sliced onions in a little oil over medium heat until golden and caramelized, about 15–20 minutes. Roll out pie crust onto a parchment-lined baking sheet. Layer roasted pumpkin, caramelized onions, goat cheese, and herbs in the center, leaving a border. Fold the edges over the filling. Brush with egg wash if desired. Bake at 400°F for 30–35 minutes, until golden brown. A few variations Use butternut squash or kabocha instead of pumpkin. Swap onions for caramelized leeks. Add a drizzle of honey for a sweet and savory finish. Try rosemary, thyme, or sage depending on what you have growing. Serve warm with a simple autumn salad or a bowl of soup.

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