Butternut squash is one of my favorite ingredients. I usually try and take advantage of this seasonal vegetable and use it often in my Fall and early Winter cooking. Butternut squash seems to be hanging around longer than usual this year and I can still find it in most grocery stores. I wonder if it has something to do with the unusually warm Fall we had this year? Whatever the reason, I’m not complaining! I’ve been using this as an opportunity to incorporate squash into lots of recipes.
Most recently, we made this butternut squash and caramelized onion galette. Galettes are rustic tarts that can be made as a sweet dessert with fruit or savory with some roasted veggies. I absolutely loved this combination of butternut squash, caramelized onion, fresh thyme and fontina cheese. The small amount of cayenne pepper adds the perfect amount of spice to balance out the sweetness of the squash and onions.
Galettes aren’t too complicated to put together and they don’t have to look perfect! You can make the dough several days in advance and keep it wrapped in the refrigerator. With some planning, it’s a nice option for a dinner party because you can assemble everything ahead of time and then bake it while you are hanging out with friends and family. Pair it with a side salad and top with a fried egg for a balanced meal or cut it into smaller pieces to serve as an appetizer. The options for fillings are endless and I know we will be experimenting with more savory and sweet combinations in the future!
- For the crust:
- 1¼ cups all purpose flour, plus more for work surface
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, cut into pieces
- ¼ cup plain Greek yogurt
- 2 teaspoons cider vinegar or fresh lemon juice
- ¼ cup ice water
- For the Filling:
- 1 pound butternut squash, peeled and diced
- 4 Tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 Vidalia onions, thinly sliced in half moons
- ¼ teaspoon cayenne pepper
- 2 cups fontina cheese, grated
- 1 ½ teaspoons fresh thyme, chopped
- 1 egg yolk beaten with 1 teaspoon water, for glaze
- Start by making the pastry. In a large bowl, combine flour and salt.
- Add the butter and using a pastry blender, break up the butter into small pieces, no larger than the size of peas. If you don’t have a pastry blender, feel free to use your fingers!
- In a smaller bowl, whisk together Greek yogurt, vinegar and ice water.
- Pour wet mixture over the butter-flour mixture and stir until a dough forms. Knead the dough a few times on the counter if needed to bring it together.
- Form the dough into a ball, wrap in plastic and chill in the refrigerator for at least 1 hour.
- Now make the filling. Preheat oven to 400 degrees. Place squash onto a parchment paper lined baking sheet. Drizzle with 2 Tablespoons olive oil, ½ teaspoon of salt and ¼ teaspoon black pepper.
- Roast squash for 30 minutes, or until tender. Set aside to cool. Leave the oven on.
- While the squash is roasting, caramelize the onions. Place the remaining 2 Tablespoons of olive oil in a large skillet over medium-low heat. Add sliced onions, remaining teaspoon of salt, ¼ teaspoon black pepper and ¼ teaspoon cayenne pepper. Cook for about 25 minutes, until the onions are soft and tender.
- In a large bowl mix the butternut squash, onions, fontina cheese and fresh thyme.
- Now assemble to galette. On a floured work surface, roll the dough out into a 16 inch round. Transfer dough to a parchment paper lined baking sheet. Pour the squash, onion and cheese mixture into the center of the dough, leaving a 2 inch border. Fold the border, pleating the edge to make it fit. The center will be open. Brush the outside of the crust with the egg wash.
- Bake for 40 minutes, until golden brown. Remove from the oven and cut into wedges.
*Can’t find butternut squash? I think sweet potato would also work or any other roasted veggie.