This butternut squash galette is made with sliced butternut squash, caramelized onions, parmesan cheese and thyme and is a delicious meatless main or side dish.
butternut squash galette
Since sharing this tomato galette, I’ve been thinking of making other fillings. Butternut squash is in season, so it’s perfect for fall and winter. Paired with caramelized onions, fresh thyme and freshly grated Parmesan cheese, it’s sure to impress. As a main dish, she serves six and pairs well with winter her salads, such as the Brussels sprouts salad and the baby greens salad with pomegranate and pecans. As a side dish, you can slice this into 8 or 10 pieces.
We polled many people on Instagram to ask them what recipes they would like, and many asked for vegetarian recipes without tofu or beans.This galette recipe takes a little longer to bake. But we think you’ll agree it’s worth it. This free-form tart makes a vegetarian main dish paired with a sumptuous holiday side or salad.If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan Also Bellgioioso Vegetarian Parmesanas a vegetarian option.
butternut squash galette
- onion: Thinly slice 2 large yellow onions.
- Olive oil For coating skillets and tossing butternuts
- Puff pastry: You can make it yourself or buy it at the supermarket.
- Butternut squash: Peel and slice 12 ounces butternuts.
- Parmesan cheese: Sprinkle half the Parmesan cheese over the pumpkin and sprinkle the rest on top.
- time: You will need 2 teaspoons of fresh thyme leaves.
- egg: Beat 1 egg and brush the edges of the pie crust until golden brown.
How to make butternut squash galette
- Prepare butternut squash. Peel the pumpkin and cut the thin end into thin round slices with a mandolin. Cut until you have 12 ounces of squash and set aside the rest for another use.
- Caramelized onions: Heat a frying pan over medium heat and pour oil. Add the onion and 1/4 teaspoon salt, reduce heat to medium-low, and cook, stirring often, until the onion caramelizes, 30 minutes.
- Seasoning the squash: Toss the butternuts with the remaining olive oil, salt, half the Parmesan cheese and thyme, and freshly ground pepper.
- Assemble the tart: Roll out the pie crust and poke holes with a fork in several places, avoiding the outer 1.5-inch rim. Spread a quarter of the onion on the bottom of the tart, place the pumpkin on top in concentric circles, and place the remaining onion between the layers of butternut squash. Sprinkle the remaining cheese and thyme leaves on top. Fold the edges of the dough over the pumpkin, make pleats in a circular motion, and brush with an egg.
- bake: Cover galette with foil and bake for 30 minutes. Then remove the foil and bake for 30 minutes, until the pastry is golden brown and the butternuts are tender.
what to eat with galette
I enjoyed this butternut squash tart with a large, hearty salad for dinner. Some salad ideas are this kale and brussel sprout salad, parmesan and pecan salad, fall salad and pear and gorgonzola. As a side dish for kaiseki cuisine, it can easily serve 8 or 10 people.
variation:
- replace the sweet potato for butternuts.
- Herbs: Try the galette with fresh sage instead of thyme.
- Other cheese options Goat cheese or grated gruyere are the best.
- Don’t you have a mandolin? Finely chop the butternuts.
More Butternut Squash Recipes You’ll Love:
butternut squash galette
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This butternut squash galette is made with sliced butternut squash, caramelized onions, parmesan cheese and thyme and is a delicious meatless main or side dish.
- 2 big yellow onion, sliced into 1/8 inch
- 1/2 tea spoon kosher salt, taste
- 2 tablespoon extra virgin olive oil, Divided
- 11 inch refrigerated pie crust, store-bought or homemade
- 12 ounce butternut squash, peeled and sliced, From 20 oz squash (see below)
- freshly ground black pepper, taste
- 1/2 cup grated parmesan cheese, try Organic Valley Shredded Parmesan Also Bellgioioso Vegetarian Parmesanvegetarian
- 2 tea spoon fresh thyme leaves
- 1 big egg, beaten
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Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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Peel the butternut squash and slice the firm, seedless, thin end with a mandolin into 1/8-inch-thick slices.
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Cut to 12 oz. Save the rest for another use.
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Heat a cast iron or other heavy skillet over medium heat and add 1 tablespoon of olive oil to the skillet, swirling to coat.
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Add onions and 1/4 teaspoon salt; Reduce heat to medium-low and cook, stirring often, until caramelized, about 30 minutes.
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Remove from pan and set aside to cool.
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In a medium mixing bowl, toss the sliced butternuts with the remaining olive oil, 1/4 teaspoon salt, half the Parmesan cheese, half the thyme, and a few cracks of black pepper.
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Spread pastry onto a parchment-lined sheet pan and prick pastry with a fork in several places, avoiding the outer 1 1/2-inch border.
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Spread 1/3 of caramelized onion over bottom of crust. This also avoids outer boundaries.
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Arrange the sliced butternuts on top of the onion in a concentric circle, and place the other half of the onion between the layers of butternut squash.
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Sprinkle the remaining Parmesan cheese and thyme leaves on top.
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Fold the edges of the puff pastry over the butternut squash and pleat in a circular motion. Brush the end of the brush with an egg.
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Tent with foil, cover tightly on a baking sheet, and bake for 30 minutes. Then remove the foil and bake until the pastry is golden brown and the butternuts are tender, about 20 to 30 minutes more.
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Cut into 6 equal portions and enjoy while warm.
Serving: 1/6, calorie: 274kcal, carbohydrate: 32g, protein: 5.5g, thick: 15.5g, saturated fat: 5.5g, cholesterol: 43.5mg, sodium: 410mg, fiber: 2g, sugar: 7g
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