Delicious!
Ingredients
- 1 lb butternut squash
- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion large, thinly sliced in half-moons
- 1 tsp salt
- 1 pinch sugar
- 1/4 tsp cayenne
- 3/4 cup fontina cheese or gruyere or sharp cheddar, grated
- 1 1/2 tsp fresh sage or fresh thyme, chopped
- 1 batch savory pastry enough for single pie shelf
Servings: servings
Instructions
- Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Dice into 1/2-inch pieces. Toss pieces with olive oil and half the salt and roast on baking sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
- Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining 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 galette: On a floured work surface, roll the pastry out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash 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. Makes 4 entree portions, 8 - 10 appetizer/side dish portions.
Recipe Notes
http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/