Butternut Squash Galette

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

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:

Butternut Squash Galette

274 Cals
5.5 Protein
32 Carbs
15.5 Fats

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

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

2 large yellow onion, sliced 1/8th inch
1/2 teaspoon Kosher salt, to taste
2 tablespoons extra virgin olive oil, divided
11-inch refrigerated pie crust dough, store bought or homemade
12 ounces peeled and sliced butternut squash, from a 20 oz squash (see below)
Freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese, try Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian
2 teaspoons fresh thyme leaves
1 large egg, beaten

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Peel the butternut squash and slice the thinner end, which is solid and has no seeds, with a mandolin into 1/8-inch thick slices, so you get perfect rounds.
Cut until you have 12 ounces. Set the rest aside for another use.
Heat a cast-iron or other heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
Add the onions and 1/4 teaspoon of salt. Lower the heat to medium-low heat, and cook, stirring often until caramelized, about 30 minutes.
Remove from the pan and set aside to cool.
In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, another 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme and a few cracks of black pepper.
Roll the pastry out on a parchment paper lined sheet pan and prick the pastry with a fork in several places, avoiding the outer 1 1/2-inch border.
Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
Arrange the sliced butternut on top of the onions in several concentric layers, nestling the remaining half of the onions between the layers of butternut squash.
Sprinkle the top with the remaining Parmesan and thyme leaves.
Fold the edges of the pastry up onto the butternut squash, making pleats as you move around the circle. Brush the edges of the brush with the egg.
Tent with foil, tightly over the baking sheet and bake for 30 minutes, then remove the foil and bake until the pastry is golden-brown and the butternut is tender, about 20 to 30 minutes more. (check the center of the squash with a toothpick to make sure it’s tender)
Slice into 6 pieces and serve warm.

Serving: 1/6, Calories: 274kcal, Carbohydrates: 32g, Protein: 5.5g, Fat: 15.5g, Saturated Fat: 5.5g, Cholesterol: 43.5mg, Sodium: 410mg, Fiber: 2g, Sugar: 7g