Description
A delicious and rustic Butternut Squash Galette featuring caramelized onions, fresh thyme, and Parmesan cheese wrapped in flaky pie crust. This savory galette makes a perfect fall-inspired dish that can be served as a main or side alongside fresh salads.
Ingredients
Scale
For Caramelized Onions
- 2 large yellow onions, sliced 1/8 inch
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra virgin olive oil
For Butternut Squash Filling
- 12 ounces peeled and sliced butternut squash (from a 20 oz squash)
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves, divided
- 1/2 cup grated Parmesan cheese, divided
For Galette Assembly
- 11-inch refrigerated pie crust dough (store bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper to prepare for baking.
- Slice Butternut Squash: Peel the butternut squash and use a mandolin to slice the thinner end into 1/8-inch thick rounds. Measure out 12 ounces of sliced squash and set aside the rest.
- Caramelize Onions: Heat a cast-iron or heavy skillet over medium heat, add 1 tablespoon olive oil, then the sliced onions and 1/4 teaspoon kosher salt. Reduce heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized, about 30 minutes. Remove from heat and cool.
- Toss Squash with Seasoning: In a medium bowl, combine the sliced butternut squash with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, half of the Parmesan cheese, half of the thyme, and freshly ground black pepper to taste. Toss well to coat.
- Prepare Pie Crust: Roll out the refrigerated pie crust on a parchment-lined sheet pan. Use a fork to prick several areas of the pastry inside, avoiding the outer 1 1/2-inch border to prevent puffing.
- Assemble Galette: Spread one-third of the caramelized onions over the bottom of the crust, leaving the edges clear. Arrange the butternut squash slices on top in concentric circles, nestling the remaining caramelized onions between the layers. Sprinkle the rest of the Parmesan and thyme leaves on top.
- Fold Edges & Apply Egg Wash: Carefully fold the edges of the pastry up over the filling, making pleats as you move around the galette. Brush the folded pastry edges with the beaten egg to create a golden finish when baked.
- Bake Galette: Cover the galette loosely with foil and bake for 30 minutes. Remove the foil and continue baking until the crust is golden brown and the squash is tender, about 20 to 30 minutes more. Test tenderness of squash by inserting a toothpick.
- Serve: Allow the galette to cool slightly, then slice into 6 pieces and serve warm. Pairs beautifully with a winter green salad or Brussels sprout salad.
Notes
- This dish serves 6 generously as a main course; can serve 8 to 10 as a side dish for a multi-course meal.
- For a vegetarian version, use vegetarian Parmesan cheese.
- Perfect paired with winter salads such as Brussels sprout salad or baby greens with pomegranate and pecans.
- Make sure to use the mandolin carefully when slicing butternut squash for even thickness and cooking consistency.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 310
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
