Butternut Squash Galette
The perfect dish for any festive table
When our friends threw an early Friendsgiving a couple weeks ago, I knew exactly what I wanted to sign myself up for: absolutely anything with butternut squash.
Our 2023 garden was an outstanding success in pretty much every way, but most of all in the direction of butternut squash. The 30+ plants we grew overplanted must have produced at least seven squash each given the 200+ beautiful fruits we hauled into our greenhouse (with a tractor) for curing in late September. We gave as many away as we possibly could (and that was a shockingly low number) and moved the remaining ~140 down into our basement.
Since then we’ve been eating one butternut squash a week (at least) in many forms (my favorite soup, my other favorite soup, my favorite squash salad, roasted, grilled, roasted again). And so, my goal for Friendsgiving was simple: make something new with butternut squash to share, and make it so delicious that our friends feel forced to take some squash home with them. Mission accomplished.
This galette surpassed my wildest dreams. It’s a definite showstopper with a few magical components (thyme garlic bechamel, maple glazed onions, spicy roast squash) all tied up with a bow in an elegantly rustic (and forgiving) pie crust. Enjoy this delightful fall treat my friends. I hope it finds its way onto your Thanksgiving, Friendsgiving, or really any festive table filled with loved ones you like to feed.
-Lauren
P.S. If you’re in need of more Thanksgiving inspiration, be sure to check out my Thanksgiving Guide from 2018 and a round-up of what I made in 2021 (it was ALL amazing).
BUTTERNUT SQUASH GALETTE
Yes, this recipe has a lot of steps. Don’t be intimidated. They are all easy and the end result will be more than worth it. In my opinion, this is a pour a glass of wine, turn on your favorite music, and enjoy the art of cooking slowly kind of recipe. However, if you are prepping an entire holiday meal with many individual dishes for a large group of people and already overwhelmed by that process, I would save this galette for another day.
Makes two 10-inch galettes, 6-8 slices each
Serves 6 for dinner with a simple salad (or 12-16 as a part of a larger, festive meal)
Takes 2 hours
1 double batch pie dough (or 2 puff pastry sheets)
5 tablespoons olive oil, divided
4 yellow onions, thinly sliced
3 teaspoons kosher salt, divided
1 extra large (or 2 medium butternut squash), peeled
1 teaspoon red pepper flakes
3/4 teaspoon black pepper, divided
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 tablespoons butter
4-5 garlic cloves, minced
2 tablespoons flour
1 cup heavy cream
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/2 cup finely shredded parmesan
1 egg
2 tablespoons water
If making your pie dough from scratch, make that first. Divide the dough in two, wrap each half in plastic wrap, and place in the fridge to chill until ready to build your galettes. I am no pie dough expert and rely on this recipe every time I’m making pie crust and ambitious enough to make my own. If you aren’t feeling ambitious, Pepperidge Farm Puff Pastry is a great substitute. You’ll need to remove that from the freezer ~30 minutes before you’re ready to make your galettes.
Preheat the oven to 425 degrees.
In a large skillet, heat 2 tablespoons olive oil over medium low heat. Add onions and 1 teaspoon salt. Cook, stirring often, until well caramelized, about 40 minutes.
While the onions caramelize, prepare your squash. Separate the round lower part of the squash (the part with the seed cavity) from the neck. Cut the portion without the seed cavity in half lengthwise and then slice it into 1/4-inch thick pieces. Divide remaining 3 tablespoons olive oil evenly between two baking sheets. Divide sliced squash onto both sheets, and then sprinkle each pan with 1/2 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, and 1/8 teaspoon black pepper. Roast for 35 minutes, rotating the pans once while cooking.
Return to the onions (after the 40 minutes), and reduce the heat to low. Deglaze the pan with apple cider vinegar, stirring with a spatula until all the crispy bits from the pan are incorporated into the onions. Stir in maple syrup and remaining 1/2 teaspoon black pepper. Cook 5-10 minutes more until onions are further browned and sweetened, but not charred. Set aside.
Melt butter in a medium skillet over low heat. Add garlic and 1/2 teaspoon salt. Sauté about 5 minutes until softened and fragrant. Add flour and whisk consistently to incorporate, about 30 seconds. Add heavy cream and thyme, again whisking until smooth. Heat very gently until thickened, about 5 minutes, and then add parmesan. Set aside.
Line two baking sheets with parchment paper, and assemble all your components near each other. Roll out half your pie dough on a well-floured counter into a rectangular shape (12 x 16 inches-ish). Transfer to the baking sheet. Use a spatula to add half of your béchamel onto the dough, leaving a 2-inch border on all sides. Top sauce with half the squash slices and then half the caramelized onions. Fold the excess crust over the squash onion mixture. Repeat this process with the other baking sheet and the other half of the ingredients.
In a small bowl, whisk together egg and water until very smooth. Brush over the crusts and sprinkle each with 1/4 teaspoon salt. Bake for 40 minutes, rotating the pans once throughout baking. Serve warm or at room temperature.
