This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a scrumptious meatless essential or facet dish.
Butternut Squash Galette
Since sharing this tomato galette, I’ve been pondering of different fillings I may make. With butternut squash in season, it makes excellent sense for the autumn or winter. Mixed with caramelized onions, contemporary thyme, and freshly grated Parmesan cheese, it’s assured to impress. As a essential dish this serves six, which might pair completely with a winter salad like this Brussels sprout salad, or this child inexperienced salad with pomegranate and pecans. As a facet dish, you may slice this into 8 or 10 slices.
I polled lots of you on Instagram and requested what recipes you wished, and lots of of you requested for vegetarian recipes with out tofu or beans. Though this galette recipe takes a bit time to bake, I believe you’ll agree it’s value it. This free-form tart makes a stunning vacation facet or vegetarian essential dish paired with a salad. For those who’re attempting to keep away from cheese with rennet, you should use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian choices.
Butternut Squash Galette Components
- Onion: Thinly slice two giant yellow onions.
- Olive Oil for coating the skillet and tossing with the butternut
- Pie Dough: You may make your individual or purchase one from the grocery store.
- Butternut Squash: Peel and slice 12 ounces of butternut.
- Parmesan Cheese: Toss the squash with half of the parmesan and sprinkle the remaining on prime.
- Thyme: You’ll want two teaspoons of contemporary thyme leaves.
- Egg: Beat one egg and brush it on the perimeters of the pie crust so it turns golden in colour.
The best way to Make Butternut Squash Galette
- Prep the Butternut Squash: Peel the squash and slice the thinner finish with a mandolin into skinny, spherical slices. Lower till you’ve gotten 12 ounces of squash and save the remaining for one more use.
- Caramelized Onions: Warmth a skillet over medium warmth and coat it with oil. Add the onions and 1 / 4 teaspoon of salt, decrease the warmth to medium- low, and cook dinner for half-hour, stirring typically, till the onions caramelize.
- Season the Squash: Toss the butternut with the remaining olive oil, extra salt, half of the Parmesan and thyme, and a few freshly floor pepper.
- Assemble the Tart: Roll out the pie dough and prick it with a fork in a number of locations, avoiding the outer 1 ½-inch border. Unfold 1 / 4 of the onions on the underside of the tart, place the squash rounds in concentric circles on prime, and nestle the remaining onions between the layers of butternut squash. Sprinkle the remainder of the cheese and thyme leaves on prime. Fold the perimeters of the dough onto the squash, making pleats as you progress across the circle, and brush it with egg.
- Bake: Tent the galette with foil and bake for half-hour. Then take away the foil and bake for half-hour till the pastry is golden-brown and the butternut is tender.
What to Serve with a Galette
I loved this butternut squash tart with a giant, hearty salad for dinner, and it served six. Some salad concepts are this Kale and Brussels Sprout Salad with Parmesan and Pecans and Autumn Salad with Pears and Gorgonzola. As a facet dish as a part of a multicourse meal, it could simply serve 8 or 10.
Variations:
- Swap candy potato for butternut.
- Herbs: Strive the galette with contemporary sage as a substitute of thyme.
- Different cheese choices that will style nice are goat cheese or grated gruyere.
- Don’t have a mandolin? Chop the butternut into small items.
Extra Butternut Squash Recipes You’ll Love:
Butternut Squash Galette
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This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a scrumptious meatless essential or facet dish.
- 2 giant yellow onion, sliced 1/eighth inch
- 1/2 teaspoon Kosher salt, to style
- 2 tablespoons further virgin olive oil, divided
- 11-inch refrigerated pie crust dough, retailer purchased or selfmade
- 12 ounces peeled and sliced butternut squash, from a 20 oz squash (see beneath)
- Freshly floor black pepper, to style
- 1/2 cup grated Parmesan cheese, strive Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian
- 2 teaspoons contemporary thyme leaves
- 1 giant egg, crushed
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Preheat the oven to 400 levels F and line a baking sheet with parchment paper.
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Peel the butternut squash and slice the thinner finish, which is stable and has no seeds, with a mandolin into 1/8-inch thick slices, so that you get excellent rounds.
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Lower till you’ve gotten 12 ounces. Set the remaining apart for one more use.
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Warmth a cast-iron or different heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
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Add the onions and 1/4 teaspoon of salt. Decrease the warmth to medium-low warmth, and cook dinner, stirring typically till caramelized, about half-hour.
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Take away from the pan and put aside to chill.
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In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, one other 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme and some cracks of black pepper.
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Roll the pastry out on a parchment paper lined sheet pan and prick the pastry with a fork in a number of locations, avoiding the outer 1 1/2-inch border.
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Unfold 1/3 of the caramelized onions on the underside of the crust, once more avoiding the outer border.
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Prepare the sliced butternut on prime of the onions in a number of concentric layers, nestling the remaining half of the onions between the layers of butternut squash.
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Sprinkle the highest with the remaining Parmesan and thyme leaves.
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Fold the perimeters of the pastry up onto the butternut squash, making pleats as you progress across the circle. Brush the perimeters of the comb with the egg.
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Tent with foil, tightly over the baking sheet and bake for half-hour, then take away the foil and bake till the pastry is golden-brown and the butternut is tender, about 20 to half-hour extra. (examine the middle of the squash with a toothpick to verify it is tender)
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Slice into 6 items and serve heat.
Serving: 1/6, Energy: 274kcal, Carbohydrates: 32g, Protein: 5.5g, Fats: 15.5g, Saturated Fats: 5.5g, Ldl cholesterol: 43.5mg, Sodium: 410mg, Fiber: 2g, Sugar: 7g
Key phrases: butternut squash, butternut squash and caramelized onion galette, butternut squash galette, galette, winter galette
Supply: Skinny Taste
