Butternut Squash Galette – Skinnytaste

This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a delicious meatless main or side dish.

Butternut Squash Galette

Since sharing this tomato galette, I have been thinking of other fillings I could make. With butternut squash in season, it makes perfect sense for the fall or winter. Combined with caramelized onions, fresh thyme, and freshly grated Parmesan cheese, it’s guaranteed to impress. As a main dish this serves six, which would pair perfectly with a winter salad like this Brussels sprout salad, or this baby green salad with pomegranate and pecans. As a side dish, you can slice this into 8 or 10 slices.

I polled many of you on Instagram and asked what recipes you wanted, and many of you asked for vegetarian recipes without tofu or beans. Although this galette recipe takes a little time to bake, I think you’ll agree it’s worth it. This free-form tart makes a gorgeous holiday side or vegetarian main dish paired with a salad. If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Butternut Squash Galette Ingredients

• Onion: Thinly slice two large yellow onions.
• Olive Oil for coating the skillet and tossing with the butternut
• Pie Dough: You can make your own or buy one from the supermarket.
• Butternut Squash: Peel and slice 12 ounces of butternut.
• Parmesan Cheese: Toss the squash with half of the parmesan and sprinkle the rest on top.
• Thyme: You’ll need two teaspoons of fresh thyme leaves.
• Egg: Beat one egg and brush it on the edges of the pie crust so it turns golden in color.

How to Make Butternut Squash Galette

• Prep the Butternut Squash: Peel the squash and slice the thinner end with a mandolin into thin, round slices. Cut until you have 12 ounces of squash and save the rest for another use.
• Caramelized Onions: Heat a skillet over medium heat and coat it with oil. Add the onions and a quarter teaspoon of salt, lower the heat to medium- low, and cook for 30 minutes, stirring often, until the onions caramelize.
• Season the Squash: Toss the butternut with the remaining olive oil, more salt, half of the Parmesan and thyme, and some freshly ground pepper.
• Assemble the Tart: Roll out the pie dough and prick it with a fork in several places, avoiding the outer 1 ½-inch border. Spread a quarter of the onions on the bottom of the tart, place the squash rounds in concentric circles on top, and nestle the remaining onions between the layers of butternut squash. Sprinkle the rest of the cheese and thyme leaves on top. Fold the edges of the dough onto the squash, making pleats as you move around the circle, and brush it with egg.
• Bake: Tent the galette with foil and bake for 30 minutes. Then remove the foil and bake for 30 minutes until the pastry is golden-brown and the butternut is tender.

What to Serve with a Galette

I enjoyed this butternut squash tart with a big, hearty salad for dinner, and it served six. Some salad ideas are this Kale and Brussels Sprout Salad with Parmesan and Pecans and Autumn Salad with Pears and Gorgonzola. As a side dish as part of a multicourse meal, it would easily serve 8 or 10.

Variations:

• Swap sweet potato for butternut.
• Herbs: Try the galette with fresh sage instead of thyme.
• Other cheese options that would taste great are goat cheese or grated gruyere.
• Don’t have a mandolin? Chop the butternut into small pieces.

More Butternut Squash Recipes You’ll Love: