Best Caramelized Butternut Squash Galette Recipes

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
• Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
• Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
• Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
• Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
• Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE

Steps:

• First, preheat the oven to 375 degrees.
• Next, prepare the squash by peeling, cut in half and remove the seeds. Then cut in to 1/2 inch cubes.
• Toss the squash with olive oil and a half teaspoon salt and roast for 30 minutes or until pieces are tender. Set aside to cool slightly or make the day ahead.
• Cut the onion into half, then thinly slice so you have "moon shapes".
• Melt butter in a heavy skillet (if not using non-stick may need additional butter). Turn heat to low and add onion, half teaspoon salt, and the sugar. Stir occasionally, until soft and lightly golden brown, about 20 minutes.
• Increase oven temperature to 400 degrees.
• Mix roasted squash, caramelized onion, swiss cheese, sage, and pepper. Optional - stir in a cooked protein like sausage or chicken.
• Roll out pie dough on a sheet of parchment paper until 12 inches round. Spread mixture on dough, leaving a 1 1/2 inch border.
• Fold the dough border over the mixture, pleating the edge as you go and leaving the center open.
• Bake until golden brown, 30 - 40 minutes. Remove from oven, let stand for 5 minutes before serving.

CARAMELIZED BUTTERNUT SQUASH GALETTE

Steps:

• Filling: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Halve the squash and scrape out the seeds and stringy bits. Peel the squash and cut into 1/2 inch cubes. Combine the oil, garlic, fennel seed, sage and red pepper flakes in a mortar and pestle, and pound until you have a coarse paste. Toss the squash and spice mixture together on the baking sheet. Bake until squash is tender and beginning to color around the edges, about 30 minutes. Allow the squash to cool to room temperature. Combine the cooled squash with the parmesan cheese; season with salt and pepper and set aside. Assemble galettes as directed with the Savory Galettes with Swiss Chard. Sprinkle each with chopped hazelnuts. Bake at 375 until the crust is golden brown. About 25 minutes. Note: to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350 degree oven for 8-10 minutes or until the skins crack. To remove skins, rub warm nuts with a rough cloth, or between your hands. To assemble: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Divide the dough into 5 pieces and roll each piece into a round about 7 inches in diameter. Transfer round of dough to the baking sheet. divide the filling amongst the round, leaving 1/2 inch border around the edges. Bring the edges of the crust up and over the outer edge of the filling, pleating and gently pressing the dough together to hold it in place. bake until the crust is golden brown. About 25 minutes.