Butternut Squash & Caramelized Onion Galette |

Fall is officially here and my boyfriend and I have been preparing the house for weeks—buying mums and gourds at local nurseries, breaking down our garden in the back, even building a new part of our fence!

Adulting can be tiring, but I know all the seasonal prep will be worth it in the end. I love this time of year and I can’t wait to bask in all the fall festivities before winter hits—go apple picking with friends, enjoy hot cider and drink pumpkin flavored . . . well, pumpkin flavored everything!


To celebrate the first day of fall this year I baked one of my favorite seasonal dishes for me and Sam—a Butternut Squash & Caramelized Onion Galette. I know what you’re thinking, yes, my name is Katie and I’m obsessed with galettes! But I just can’t help it,  I refuse to detox from them.

“If loving galettes is wrong, I don’t want to be right.” – Katie Johnson

A perfect seasonal Sunday night meal (because galette dough always takes a little prep)—here are the steps for a delicious Butternut Squash & Caramelized Onion Galette.

Serves 2-4

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cute into small cubes
1/4 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1/4 cup ice water

1 small butternut squash (1 lb.)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, sliced into thin, half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne
3/4 cup grated fontina cheese
1 1/2 teaspoons chopped fresh sage

Chill the flour and butter for one hour in the freezer. After the hour, remove from the freezer and in a bowl combine the flour, salt and butter together until it creates a coarse meal. In a separate bowl combine together the yogurt, lemon juice and water. Add half of the liquid mixture to the flour until large lumps form. Add the rest of the liquid, remove lumps and form the dough into a ball. Cover the dough ball in a bowl with plastic wrap and refrigerate for one hour.

Preheat oven to 375 degrees. Peel the squash, cut it in half and scoop out the seeds. Then cut into a 1/2-inch squares. Drizzle with olive oil and a half-teaspoon of the salt and roast on a baking sheet for 30 minutes.

While the squash is roasting, melt the butter and cook onions over low heat adding half-teaspoon of salt and pinch of sugar. Stir occasionally until soft and golden brown (for about 20 minutes). Stir in cayenne.

Raise oven temperature to 400 degrees. Mix squash, onions, cheese and herbs together.

Take your dough out of the fridge and on a floured work surface roll it out into a 12-inch round circle then transfer to an ungreased baking sheet. Add squash, onions, cheese and herb mixture to the center of the dough, leaving a 1 1/2-inch border. Fold the extra dough over the mixture (the center will be open).

Bake for 25-30 minutes (I did mine for 35 and it ended up a little burnt), or until golden brown. Serve hot or cold!!


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