Can I use pre-cut butternut squash?

Yes. Buy peeled squash from the produce section and slice it 1/8-inch thick on a mandoline, or use pre-sliced squash if available. Aim for 12 ounces total.

How do I know when the butternut squash is done?

Pierce the center of the thickest squash slice with a toothpick after removing the foil at the 30-minute mark. It should slide through with no resistance.

Why tent the galette with foil halfway through?

The foil protects the pastry edges and onions from over-browning during the initial 30 minutes, allowing the squash to soften without the crust burning.

Can I use store-bought pie dough?

Yes, the recipe calls for refrigerated pie crust dough. Thaw according to package directions before rolling out.

Butternut Squash Galette With Caramelized Onions

Name: Butternut Squash Galette With Caramelized Onions
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 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; 2 teaspoons fresh thyme leaves; 1 large egg (beaten)

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Ingredients

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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
2 teaspoons fresh thyme leaves
1 large egg (beaten)

9 Ingredients

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Instructions

1
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2
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.
3
Cut until you have 12 ounces. Set the rest aside for another use.
4
Heat a cast-iron or other heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
5
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.
6
Remove from the pan and set aside to cool.
7
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.
8
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.
9
Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
10
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.
11
Sprinkle the top with the remaining Parmesan and thyme leaves.
12
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.
13
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)
14
Slice into 6 pieces and serve warm.