Butternut Squash combined with caramelized onions and wrapped in an herbed flavored crust is the ultimate comfort food. Great for when the weather starts to turn cold.
I have wanted to experiment with a butternut squash galette for several months but just hadn’t gotten around to trying this until my squash extravaganza a couple of weeks ago. I finally was successful with a galette after several failures this summer with fruit galettes, so my confidence was high. I added some herbs to the crust to add a bit of flavor to this flaky crust that I used for the Chicken Pot Pie Galette.
For the filling I caramelized the onions while the squash was roasting. The caramelized onions combined with butternut squash were amazing. Really, anything with caramelized onions just can’t be bad. Don’t forget the Fontina cheese, it’s what makes it gooey. You do have to plan a little for this, as the galette dough needs to be refrigerated just like any pie crust would. I just rolled mine onto parchment paper and then slid it onto the baking pan which kept everything intact.
I loved this all by itself and froze what we didn’t eat and it reheated for several lunches. If you have a crowd, it’s also wonderful as a side dish with pork.
Adapted from The Smitten Kitchen Cookbook
Butternut Squash and Caramelized Onion Galette
- 2 ½ cups flour
- 2 teaspoons sugar
- 1 tablespoon fresh basil or 1 tsp dried
- 1 tablespoon fresh oregano or 1 tsp dried
- 1 teaspoon salt
- 20 tablespoons butter 2 ½ sticks
- 1 tablespoon apple cider vinegar
- ¼ cup cold water
- coarse sea salt
- 1 lb butternut squash peeled and cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ tablespoon butter
- 1 sweet onion sliced thinly
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper
- 1 cup fontina cheese grated
- ½ teaspoon fresh thyme
- In a food processor, add flour, sugar, herbs and salt and pulse until combined. Add butter, cut into 1 inch pieces and pulse until until there are still clumps. Add cold water and vinegar and pulse just until the dough starts to come together. Place on floured surface and form into a round disk about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 2 hours.
- Cut the squash into 1 inch chunks and mix with olive oil. Lay on a baking sheet in a single layer and sprinkle with salt and pepper. Roast at 425º for 30 minutes. Set aside to cool.
- While squash is roasting, melt the butter and ½ tablespoon olive oil in a heavy skillet and cook the onions over medium-low heat with the sugar and salt, stirring occasionally until soft and tender, about 25 minutes. Stir in the cayenne pepper.
- Mix the onions and squash with cheese and thyme.
- On a floured piece of parchment paper, roll out dough into a 9 inch circle. Spread the squash mixture in the center leaving a 2 inch border. Fold the border over the squash and brush the outside of crust with the cream.
- Bake at 425º until golden brown, 30-40 minutes. Remove and let stand for 5 minutes before serving.