Caramelized Onion and Butternut Squash Galette is savory, cheesy, and an all-around perfect elevated appetizer or vegetarian main dish. Great for both beginner and experienced bakers; use a storebought pie crust to save on time and fuss, or feature your favorite homemade pie crust in this recipe.
Table of contents
What Is a Galette?
A galette is a rustic free-form tart that is filled with various combinations of sweet or savory ingredients, such as apples, pears, butternut squash, cheese, or berries. Galettes are made by rolling a pie crust out into a circular shape, adding the filling to the center portion of the pastry, and roughly folding the sides of the crust up over the fruits or vegetables before baking.
Why You'll Love Butternut Squash Galette
- Features Seasonal Favorites. Make the best of squash season with this recipe. In addition to the butternut squash, this galette features favorite fall flavors such as thyme, parmesan, and onion.
- Beginner-Friendly. Save time and fuss by making this with a store-bought pie crust. Though, of course, you're welcome to use your own homemade recipe if you'd rather do that, too!
- Beautiful Presentation. This rustic tart is a showstopper. Serve sprinkled with fresh thyme leaves or sprigs and shaved or shredded parmesan for an enthusiastic reception.
- Naturally Vegetarian. But of course, not lacking in any flavor. Vegetarians and meat eaters alike will love this butternut squash recipe!
Ingredients
- Butternut Squash: Use a squash with smooth and deep tan-colored skin. Peel the squash and seed it before cutting it into thin slices.
- Onion: Choose either a yellow or white onion.
- Garlic: Fresh garlic is best. Peel the garlic before mincing.
- Olive Oil: Just 2 tablespoons for caramelizing the onions and roasting the squash.
- Sherry Wine: Is added to the caramelized onions, contributing a sweet tang and light floral notes and deglazing the pan to release all of the flavorful brown bits.
- Ricotta Cheese: Opt for whole milk for the richest and most savory flavor.
- Parmesan Cheese: Grated.
- Pie Crust: Choose a store-bought crust or make this tart with your favorite homemade pie crust recipe.
- Egg: Lightly beaten to create an egg wash for the crust.
- Thyme: Fresh thyme leaves, removed from the sprig and roughly chopped.
How to Make A Butternut Squash Galette
For the complete recipe and measurements, scroll to the recipe card at the bottom of this post.
Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: Add 1 tablespoon oil to a medium-size saute pan. Add the onions and cook on medium-low for 30 minutes, stirring occasionally. Add the garlic, and cook for 5 more minutes. Stir in the sherry and stir to release the brown bits on the bottom of the pan.
Step 3: While the onions caramelize, peel, halve, and deseed the butternut squash. Slice into ¼ inch slices.
Step 4: Toss the butternut squash with 1 tablespoon of oil, salt, and pepper. Roast on the prepared baking sheet for 25 minutes.
Step 5: In a small bowl, stir together the ricotta, onion mixture, thyme and parmesan cheese. Season with salt and pepper to taste.
Step 6: Move the butternut squash to a bowl. Line the baking sheet with a fresh piece of parchment paper.
Step 7: Roll out the pie crust onto the prepared sheet pan. Prick with a fork, leaving about a two-inch border. Spread the ricotta mixture onto the pie crust, still leaving the two-inch border. Top with the roasted butternut squash.
Step 8: Fold over the edges of the pie crust, then brush with egg and sprinkle with additional parmesan cheese.
Step 9: Bake the squash galette for 30-35 minutes or until golden brown. Sprinkle with additional thyme. Slice and serve warm.
Recipe Pro-Tips
- Cut the Butternut Squash Into Similar Size Pieces. They don't need to be completely uniform, but the squash will roast the best if the slices of squash are a similar ¼-inch thickness. You can achieve this by using a sharp knife or a mandoline.
- Prick the Dough With A Fork Before Filling. This will help the pie crust to cook evenly and will help to prevent any air bubbles from forming.
- Optional: Bake It on A Pizza Stone. For an extra crispy crust, bake the tart on a pizza stone. Preheat the stone in the oven for 10 minutes before placing the galette on it to bake.
- Optional: Make it ahead. Prepare the dough (if using homemade), mix up the filling, and roast the butternut squash ahead of time. Store the components separately in airtight containers in the refrigerator, then assemble and bake right before serving.
Serving Suggestions
Serve this onion galette warm with a green salad and a glass of dry white wine for a light meatless dinner or a satisfying lunch. Alternatively, cut the galette into smaller pieces and serve it as an appetizer at your next Sunday supper or dinner party.
Storage Directions
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4 to 5 days.
- Freezing: You can also freeze a Galette in a freezer-safe container for up to 3 months. Defrost it in the fridge for 8 hours or overnight.
- Reheating: Reheat the galette in an oven and preheat it to 300° for 5 to 10 minutes or until warm through.
Recipe FAQs
The secret to making galettes not soggy is to reduce the moisture in the ingredients before adding them to the tart. To evaporate the moisture in this onion and butternut squash galette, caramelize the onions for a full 30 minutes and roast butternut squash before adding to the galette and baking.
Yes, galette dough is the same as pie dough. Galette dough, however, is rolled out into a free-form shape before adding the filling, whereas pie dough is fitted and crimped into a pie pan.
Tools Needed to Make This Recipe
- Cutting Board
- Chef Knife
- Vegetable Peeler (Optional)
- Measuring Cups & Spoons
- Medium Sauté Pan
- Heat-Safe Spatula
- Mixing Bowl
- Baking Sheet
More Vegetable Recipes
Thank you for making this Butternut Squash and Caramelized Onion Galette! If you enjoyed it, please follow me on Instagram @mindfulcooks and tag your recipe creations with #mindfulcooks!
Recipe Card
Caramelized Onion and Butternut Squash Galette
Ingredients
- 2 tablespoon olive oil divided
- 1 large onion sliced
- 4 garlic cloves chopped
- 3 tablespoon sherry cooking wine
- 1 small butternut squash
- 1 tablespoon fresh thyme chopped
- ½ cup whole milk ricotta cheese
- ¼ cup parmesan cheese grated
- 1 prepared pie crust homemade or store bought
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Add 1 tablespoon oil to a medium-size saute pan. Add the onions and cook on medium-low for 30 minutes, stirring occasionally. Add the garlic, and cook for 5 more minutes. Stir in the sherry and stir to release the brown bits on the bottom of the pan.
- While the onions caramelize, peel, halve, and deseed the butternut squash. Slice into ¼ inch slices. Toss the butternut squash with 1 tablespoon of oil, salt, and pepper. Roast on the prepared baking sheet for 25 minutes.
- In a small bowl, stir together the ricotta, onion mixture, thyme and parmesan cheese. Season with salt and pepper to taste.
- Move the roasted butternut squash to a bowl. Line the baking sheet with a fresh piece of parchment paper.
- Roll out the pie crust onto the prepared sheet pan. Prick with a fork, leaving about a two-inch border. Spread the ricotta mixture onto the pie crust, still leaving the two-inch border. Top with the roasted butternut squash.
- Fold over the edges of the pie crust, then brush with egg and sprinkle with additional parmesan cheese.
- Bake the squash galette for 30-35 minutes or until golden brown. Sprinkle with additional thyme. Slice and serve warm.
Notes
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4 to 5 days.
- Freezing: You can also freeze a Galette in a freezer-safe container for up to 3 months. Defrost it in the fridge for 8 hours or overnight.
- Reheating: Reheat the galette in an oven and preheat it to 300° for 5 to 10 minutes or until warm through.
- Make Ahead Directions: Prepare the dough (if using homemade), mix up the filling, and roast the butternut squash ahead of time. Store the components separately in airtight containers in the refrigerator, then assemble and bake right before serving.
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