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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.
Ingredients
- 2 large yellow onion (sliced 1/8th 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)
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
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
- WW Points: 9