Winter Squash Galette

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 13
    cup fresh orange juice
  • 2
    teaspoons fresh rosemary, minced
  • 12
    teaspoon salt
  • 1
    cup sharp cheddar cheese, grated
  • Crust
  • 1
    pie crust, unbaked (either your own recipe or store-bought)
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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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