Butternut Squash Galette
User Reviews
5.0
60 reviews
Excellent
Butternut Squash Galette
Report
This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a delicious meatless main or side dish.
Share:
Ingredients
- 2 large yellow onion (sliced 1/8th inch)
- 1/2 teaspoon kosher salt (to taste)
- 2 tablespoons extra virgin olive oil (divided)
- inch refrigerated pie crust dough (store bought or homemade)
- 12 ounces peeled and sliced butternut squash (from a 20 oz squash (see below))
- freshly ground black pepper (to taste)
- 1/2 cup grated Parmesan cheese (try Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian )
- 2 teaspoons fresh thyme leaves
- 1 large egg (beaten)
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Peel the butternut squash and slice the thinner end, which is solid and has no seeds, with a mandolin into 1/8-inch thick slices, so you get perfect rounds.
- Cut until you have 12 ounces. Set the rest aside for another use.
- Heat a cast-iron or other heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
- Add the onions and 1/4 teaspoon of salt. Lower the heat to medium-low heat, and cook, stirring often until caramelized, about 30 minutes.
- Remove from the pan and set aside to cool.
- In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, another 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme and a few cracks of black pepper.
- Roll the pastry out on a parchment paper lined sheet pan and prick the pastry with a fork in several places, avoiding the outer 1 1/2-inch border.
- Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
- Arrange the sliced butternut on top of the onions in several concentric layers, nestling the remaining half of the onions between the layers of butternut squash.
- Sprinkle the top with the remaining Parmesan and thyme leaves.
- Fold the edges of the pastry up onto the butternut squash, making pleats as you move around the circle. Brush the edges of the brush with the egg.
- Tent with foil, tightly over the baking sheet and bake for 30 minutes, then remove the foil and bake until the pastry is golden-brown and the butternut is tender, about 20 to 30 minutes more. (check the center of the squash with a toothpick to make sure it's tender)
- Slice into 6 pieces and serve warm.
Notes
- As a side dish as part of a multi-course meal, this would easily serve 8 or 10. As a main dish, this pairs perfectly with a winter salad like this Brussels sprout salad, or this baby green salad with pomegranate and pecans.
Nutrition Information
Show Details
Serving
1/6
Calories
274kcal
(14%)
Carbohydrates
32g
(11%)
Protein
5.5g
(11%)
Fat
15.5g
(24%)
Saturated Fat
5.5g
(28%)
Cholesterol
43.5mg
(15%)
Sodium
410mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 274kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 5.5g | 11% |
| Fat | 15.5g | 24% |
| Saturated Fat | 5.5g | 28% |
| Cholesterol | 43.5mg | 15% |
| Sodium | 410mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
Other Recipes
You'll Also Love
