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

Butternut Squash Galette

Since sharing this tomato galette, I even have been pondering of other fillings I could make. With butternut squash in season, it makes perfect sense for the autumn or winter. Combined with caramelized onions, fresh thyme, and freshly grated Parmesan cheese, it’s guaranteed to impress. As a principal dish this serves six, which might pair perfectly with a winter salad like this Brussels sprout salad, or this baby green salad with pomegranate and pecans. As a side dish, you’ll be able to slice this into 8 or 10 slices.

I polled lots of you on Instagram and asked what recipes you wanted, and plenty of of you asked for vegetarian recipes without tofu or beans. Although this galette recipe takes a little bit time to bake, I feel you’ll agree it’s value it. This free-form tart makes a stunning holiday side or vegetarian principal dish paired with a salad. In case you’re attempting to avoid cheese with rennet, you need to use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Butternut Squash Galette Ingredients

• Onion: Thinly slice two large yellow onions.
• Olive Oil for coating the skillet and tossing with the butternut
• Pie Dough: You’ll be able to make your personal or buy one from the supermarket.
• Butternut Squash: Peel and slice 12 ounces of butternut.
• Parmesan Cheese: Toss the squash with half of the parmesan and sprinkle the remainder on top.
• Thyme: You’ll need two teaspoons of fresh thyme leaves.
• Egg: Beat one egg and brush it on the sides of the pie crust so it turns golden in color.

How one can Make Butternut Squash Galette

• Prep the Butternut Squash: Peel the squash and slice the thinner end with a mandolin into thin, round slices. Cut until you may have 12 ounces of squash and save the remainder for one more use.
• Caramelized Onions: Heat a skillet over medium heat and coat it with oil. Add the onions and 1 / 4 teaspoon of salt, lower the warmth to medium- low, and cook for half-hour, stirring often, until the onions caramelize.
• Season the Squash: Toss the butternut with the remaining olive oil, more salt, half of the Parmesan and thyme, and a few freshly ground pepper.
• Assemble the Tart: Roll out the pie dough and prick it with a fork in several places, avoiding the outer 1 ½-inch border. Spread 1 / 4 of the onions on the underside of the tart, place the squash rounds in concentric circles on top, and nestle the remaining onions between the layers of butternut squash. Sprinkle the remainder of the cheese and thyme leaves on top. Fold the sides of the dough onto the squash, making pleats as you progress across the circle, and brush it with egg.
• Bake: Tent the galette with foil and bake for half-hour. Then remove the foil and bake for half-hour until the pastry is golden-brown and the butternut is tender.

What to Serve with a Galette

I enjoyed this butternut squash tart with an enormous, hearty salad for dinner, and it served six. Some salad ideas are this Kale and Brussels Sprout Salad with Parmesan and Pecans and Autumn Salad with Pears and Gorgonzola. As a side dish as a part of a multicourse meal, it might easily serve 8 or 10.

Variations:

• Swap sweet potato for butternut.
• Herbs: Try the galette with fresh sage as a substitute of thyme.
• Other cheese options that will taste great are goat cheese or grated gruyere.
• Don’t have a mandolin? Chop the butternut into small pieces.

More Butternut Squash Recipes You’ll Love:

Butternut Squash Galette

9

274 Cals
5.5 Protein
32 Carbs
15.5 Fats

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

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

• 2 large yellow onion, sliced 1/eighth inch
• 1/2 teaspoon Kosher salt, to taste
• 2 tablespoons extra virgin olive oil, divided
• 11-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

• 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 that you get perfect rounds.

• Cut until you may have 12 ounces. Set the remainder aside for one more 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 warmth to medium-low heat, and cook, stirring often until caramelized, about half-hour.

• Remove from the pan and put aside to chill.

• In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, one other 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme and a number of 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 underside 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 highest with the remaining Parmesan and thyme leaves.

• Fold the sides of the pastry up onto the butternut squash, making pleats as you progress across the circle. Brush the sides of the comb with the egg.

• Tent with foil, tightly over the baking sheet and bake for half-hour, then remove the foil and bake until the pastry is golden-brown and the butternut is tender, about 20 to half-hour more. (check the middle of the squash with a toothpick to be certain it’s tender)

• Slice into 6 pieces and serve warm.

Serving: 1/6, Calories: 274kcal, Carbohydrates: 32g, Protein: 5.5g, Fat: 15.5g, Saturated Fat: 5.5g, Cholesterol: 43.5mg, Sodium: 410mg, Fiber: 2g, Sugar: 7g

Keywords: butternut squash, butternut squash and caramelized onion galette, butternut squash galette, galette, winter galette