WINTER SQUASH GALETTE
A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine.
Provided by Molly53
Categories Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium heat.
- Add onion, and reduce heat to medium-low.
- Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
- Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
- Heat oven to 350°F
- Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
- In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
- Place pie crust on ungreased baking sheet.
- Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
- Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
- Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
- Allow to cool before serving; it's best to slice the galette when it's warm, not hot.
Nutrition Facts : Calories 280.5, Fat 18.6, SaturatedFat 6.8, Cholesterol 19.8, Sodium 469.8, Carbohydrate 22, Fiber 2.3, Sugar 3.3, Protein 7.4
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