Winter Squash Galette

Submitted by Molly53

"A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine."

 

• Ready In: 1hr 25mins
• Ingredients: 8
• Serves: 6

ingredients

• Caramelized Onion

• 1 tablespoon olive oil
• 1 yellow onion, a large one peeled and thinly sliced into rings

• Pie Filling

• 12 ounces winter squash, uncooked and peeled (butternut, acorn, hubbard, or kabocha)
• 1⁄3 cup fresh orange juice
• 2 teaspoons fresh rosemary, minced
• 1⁄2 teaspoon salt
• 1 cup sharp cheddar cheese, grated

• Crust

• 1 pie crust, unbaked (either your own recipe or store-bought)

directions

1. In a large skillet, heat oil over medium heat.
2. Add onion, and reduce heat to medium-low.
3. Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
4. Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
5. Heat oven to 350°F
6. Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
7. In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
8. Place pie crust on ungreased baking sheet.
9. Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
10. Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
11. Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
12. Allow to cool before serving; it’s best to slice the galette when it’s warm, not hot.