Caramelized Onion and Butternut Squash Galette

Angled shot of a sliced butternut squash galette on a parchment-paper lined cutting board.

Caramelized Onion and Butternut Squash Galette

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.

Course Appetizer

Cuisine American

Keyword butternut squash galette, butternut squash tart, fall galette, onion galette, squash and caramelized onion tart, squash galette, squash tart

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings Servings

Calories 300kcal

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

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 Pro-Tips

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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