During my recipe searching for dishes that used butternut squash I not only found the Pasta with Butternut Squash and Brown Butter Sauce, but I also found a Butternut Squash and Caramelized Onion Galette on Smitten Kitchen. I knew the minute I saw each of these recipes I had to make them.
I stopped at the P&C on my way home from work this evening to pick up the fresh sage and Fontina cheese. I was so disappointed, they did not have Fontina!! I knew I had some Havarti in my fridge at home so I decided I would just use the Havarti! You can view the original recipe on Smitten Kitchen – Deb made a homemade pie crust. I used a Pillsbury ready crust because I did have one in my fridge and it was convenient!
Butternut Squash and Caramelized Onion Galette
Adapted from Smitten Kitchen (my changes from her’s in red)
1 small butternut squash
2 tablespoons olive oil
1 to 2 tablespoons butter (I used 1 Tbsp)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt (I used about a dash or two)
Pinch of sugar (I ended up doing a couple pinches of sugar)
1/4 teaspoon cayenne, or to taste (I used 1/8 tsp, in the future, probably a pinch would do us)
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits (I used havarti)
1 1/2 teaspoons chopped fresh sage leaves
Single piecrust (I used Pillsbury! :D)
Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-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. To caramelize onions 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 the galette – On parchment paper, roll the dough out into a 12-inch round. Transfer to baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, 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. Serves 6.You will not be disappointed!!!