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5.0 from 60 votes

Butternut Squash Galette

This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a delicious meatless main or side dish.

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 274 kcal
Course: Side Dish , Appetizer , Dinner
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. 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.
  3. Cut until you have 12 ounces. Set the rest aside for another use.
  4. Heat a cast-iron or other heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
  5. 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.
  6. Remove from the pan and set aside to cool.
  7. 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.
  8. 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.
  9. Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
  10. 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.
  11. Sprinkle the top with the remaining Parmesan and thyme leaves.
  12. 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.
  13. 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)
  14. 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

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

% 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.