Butternut Squash and Caramelized Onion Galette
I’m a big fan of Galettes if you haven’t noticed. But I have yet to do a savory galette on my blog, so when I was feeling in the Fall mood the other day with a whole butternut squash at my disposal I couldn’t pass up the opportunity.
Getting the perfect caramelized onions can take a but of time, but it’s definitely worth it. I’ve seen many recipes that use brown sugar and many that don’t, but I think using it really adds some extra flavor.
The caramelized onions complement the nutty-flavored squash, and frying up fresh sage and sprinkling it on the top will take this recipe to a whole new level too.
For the Dough
1 cup of flour
Pinch of salt
1/2 teaspoon of sugar
6 tablespoons of butter
about 1/4 cup of ice water
Egg for egg wash
For the Filling:
1/2 white onion
1/2 butternut squash diced
Shredded parmesan to taste
- Combine flour, salt, and sugar in a bowl. cut in butter and mix until chunks of butter are no larger than the size of peas. Finally, pour in iced water. Mix and knead a couple times until mixture resembles dough. Wrap in saran wrap and let chill in fridge for around 40 minutes.
- Preheat oven to 375 degrees Fahrenheit. Slice onions and caramelize them. If you need direction in doing so, I suggest looking here. It’s really comprehensive and you’ll be a pro in no time.
- Dice butternut squash. Cook in pan over medium heat until squash if slightly soft and browning.
- Roll out dough and leaving about 1/2 inch around the outside, spread onion evenly followed by the butternut squash. Sprinkle parmesan over the top and fold over empty part of the dough all the way around the galette. Brush egg wash over the dough and bake for 40-45 mins.