Butternut Squash Galette
User Reviews
5
Butternut Squash Galette
Description
This galette begins by peeling and thinly slicing the squash into even rounds using a mandoline. Caramelized onions cooked slowly in olive oil and salt add a deep sweetness and soft texture. Half of the Parmesan cheese and thyme are combined with the squash slices, seasoned with salt and fresh black pepper.
The pie crust is rolled out and pricked, leaving space for the edges to be folded after layering the squash and onions. The beaten egg wash applied to the crust border promotes a shiny, browned finish. Baking at 400 degrees F yields tender squash softened sufficiently while preserving shape, and a crisp, golden pastry crust.
The galette delivers a blend of earthy squash and herbs with the richness of Parmesan and the sweet savoriness of onions. This dish is suitable as a side to winter salads or as a vegetarian main. The recipe’s original notes suggest serving it alongside salads featuring Brussels sprouts or baby greens with pomegranate and pecans to complement the flavors.
The recipe yields enough servings for a group of 8 to 10 as a side, offering versatility depending on the meal arrangement.
Ingredients
- 2 large yellow onion (sliced 1/8th inch)
- 1/2 teaspoon kosher salt (to taste)
- 2 tablespoons extra virgin olive oil (divided)
- inch pie crust dough store bought or homemade, refrigerated
- 12 ounces peeled and sliced butternut squash (from a 20 oz squash (see below))
- black pepper to taste, freshly ground
- 1/2 cup Parmesan Cheese try Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian, grated
- 2 teaspoons thyme fresh 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
- This galette serves 8 to 10 people as a side dish in a multi-course meal.
- It pairs well with winter salads, such as Brussels sprout salad or baby green salad with pomegranate and pecans.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
