• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Butter & Baggage logo

  • Home
  • Recipes
    • Appetizer Recipes
    • Bread Recipes
    • Breakfast and Brunch Recipes
      • Savory Breakfast Recipes
      • Sweet Breakfast Recipes
    • Main Dish Recipes
      • Easy Beef Recipes
      • Best Chicken Recipes
      • Tasty Pork Recipes
      • Seafood Recipes
      • Soup and Chili Recipes
      • Pasta Recipes
    • Salads & Sides
    • Dessert Recipes
      • Cakes Pies & Muffins
      • Cookie Recipes
      • Brownies & Bars
      • Fruit Desserts
    • Holiday Recipes
    • Seasonal Recipes
    • Techniques
  • Restaurants
    • Culinary Ventures
  • About
    • Barbara’s Bio
    • Privacy Policy
    • Accessibility Statement
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Recipes » Side Dish and Salad Recipes » Butternut Squash and Caramelized Onion Galette

Butternut Squash and Caramelized Onion Galette

Feb 17, 2014 · Leave a Comment

118shares
  • Share
  • Tweet
A slice of Butternut Squash and Caramelized Onion Galette

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.

Butternut squash galette on parchment paper

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.

Galette crust with butternut squash on top

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.

Whole butternut squash galette

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.

Butternut squash with a slice cut out

Adapted from The Smitten Kitchen Cookbook

Print

Butternut Squash and Caramelized Onion Galette

Butternut squash galette on parchment paper

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.

  • Author: Barbara Curry
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6-8 1x
Scale

Ingredients

  • CRUST
  • 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 1/2 sticks
  • 1 tablespoon apple cider vinegar
  • ¼ cup water
  • coarse sea salt
  • FILLING
  • 1 lb butternut squash, peeled and cut into 1 inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • pepper
  • ½ tablespoon butter
  • 1 sweet onion, sliced thinly
  • ¼ teaspoon sugar
  • ¼ teaspoon cayenne pepper
  • 1 cup fontina cheese, grated
  • ½ teaspoon fresh thyme
  • 1 tablespoon

Instructions

1. CRUST: In a food processor, add flour, sugar, herbs and salt and pulse until combined. Ad butter, cut into 1 inch pieces and pulse until the dough starts to come together. Place on floured surface and knead until all the flour is incorporated it won’t be smooth. Shape into a round disk about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 2 hours.
2. 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.
3. While squash is roasting, melt the butter and 1/2 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.
4. Mix the onions and squash with cheese and thyme.
5. 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.
6. Bake at 425º until golden brown, 30-40 minutes. Remove and let stand for 5 minutes before serving.

 

Recipes, Side Dish and Salad Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Recipe Rating




Primary Sidebar

Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen. Read More…

Sign up & get your FREE e-book of Easy Weeknight Dinners!

Queso Chicken

Footer

Explore breakfast bread chicken pasta dessert bars
Butter and Baggage

Sign up & get your FREE e-book of Easy Weeknight Dinners!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 Butter & Baggage
Branding & Customization by Grace + Vine Studios