Winter Squash Galette
- 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
- In a large skillet, heat oil over medium heat.
- Add onion, and reduce heat to medium-low.
- Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
- Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
- Heat oven to 350°F
- Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
- In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
- Place pie crust on ungreased baking sheet.
- Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
- Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
- Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
- Allow to cool before serving; it’s best to slice the galette when it’s warm, not hot.
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RECIPE SUBMITTED BY
Molly53
United States