Best Winter Squash Galette Recipes

Winter Squash Galette image

Provided by Molly53

Categories Cheese

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 yellow onion, a large one peeled and thinly sliced into rings
12 ounces winter squash, uncooked and peeled (butternut, acorn, hubbard, or kabocha)
1/3 cup fresh orange juice
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
1 cup sharp cheddar cheese, grated
1 pie crust, unbaked (either your own recipe or store-bought)

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

WINTER SQUASH GALETTE image

Yield 8-10 servings

Number Of Ingredients 16

Yeasted Tart Dough with Olive Oil
2 teaspoons active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
3 tablespoons olive oil
1 egg, lightly beaten
3/8 teaspoon salt
1 3/4 cups flour, as needed
2 1/2 pounds butternut squash
1 small head garlic, cloves separated but not peeled
1 tablespoon olive oil, plus extra for the squash
1 onion, finely diced
12 fresh sage leaves, chopped, or 2 teaspoons dried
1/2 cup freshly grated pecorino or Parmesan
Salt and freshly milled pepper
1 egg, beaten

Steps:

Yeasted Tart Dough with Olive Oil Makes one 9-, 10-, or 11-inch tart, pie or galette, 6 to 8 individual shells Dissolve yeast and sugar in water in medium bowl and let stand until bubbly, about 10 minutes. Add oil, egg, and salt, then stir in flour. When dough is too stiff to work with a spoon, turn it onto the counter and knead until smooth and elastic, about 4 minutes. Add more flour if necessary to keep it from sticking. Set dough in an oiled bowl, turn it over to coat, cover with a towel, and let rise until doubled in bulk, 45 minutes to an hour. Preheat oven to 375 degrees. Cut the squash in half, scrape out the seeds, and brush the cut surface with oil. Stuff the garlic into the cavities and place the squash cut side down on a sheet pan. Bake until the flesh is tender, about 40 minutes. Scoop out the squash and squeeze the garlic cloves. Mash them together with a fork until fairly smooth, leaving some texture. Warm 1 tablespoon oil in a skillet over medium heat. Add the onion and sage and cook until the onion is soft and beginning to color, about 12 minutes. Add it to the squash along with the grated cheese and season with salt and pepper to taste. Roll out dough into a 14-inch circle and spread the filling over it, leaving a border of 2 inches or more. Pleat the dough over the filling, then brush the edges with beaten egg. Bake until the crust is golden, about 25 minutes.