Butternut Squash Galette with Caramelize Onions
Butternut squash combined with caramelized onions and wrapped in an herbed flavored crust is the ultimate comfort food. A savory galette is great for when the weather starts to turn cold.
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 ½ sticks)
- 1 tablespoon apple cider vinegar
- ¼ cup cold 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 cream
Instructions
Crust
- 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 two round disks about 1 inch thick and wrap in plastic wrap. Refrigerate for at least 2 hours. (This makes enough for two galettes, freeze the 2nd one for another time)
- 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 the 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 a little cream.
- Bake at 425º until golden brown, 30-40 minutes. Remove and let stand for 5 minutes before serving.
Barbara's Notes + Tips
- The recipe makes enough crust for two galettes, you can half the recipe if you only want one.
- You can prepare the squash and onions ahead of time.
- If you don't want to cut the butternut squash, you can find it precut in the produce section.
- You can use a prepared pie crust dough.
Nutrition
Serving: 1serving | Calories: 319kcal | Carbohydrates: 23g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 838mg | Potassium: 287mg | Fiber: 2g | Sugar: 5g | Vitamin A: 6710IU | Vitamin C: 14mg | Calcium: 136mg | Iron: 1mg
