For some reason, I'd been thinking about the Butternut Squash Caramelized Onion Pizza I made last year. Maybe since I'm starting to see winter squash on sale again, I wanted something a bit similar. However, I didn't quite have enough cheese for a pizza, and galettes just seem more fun! They've got the whole rustic elegance down. Plus, I get to use my cast iron skillet. :) The cast iron skillet certainly isn't a necessity. You can easily use just a baking tray, pie tin, or even a pizza stone. I just feel like I don't use the cast iron skillet enough, so I like using it when i can.
Anyway, back to this Butternut Squash Caramelized Onion Galette. It was just full of tastiness and deliciousness. I used thin strips of butternut squash. (After peeling, I just used a vegetable peeler to "peel" off strips of squash. You could also use a mandoline or just cut small chunks instead.)
Yield: 8 servings
|1||galette crust||or pie crust|
|6-8 ounces||cheese, shredded||I used 2 ounces each of Monterey Jack and cheddar and 4 ounces Parmesan.|
|1/2 teaspoon||chili pepper flakes|
|1 cup||caramelized onions|
|1/2 tablespoon||rosemary, chopped|
|1.5 pounds||butternut squash, sliced thinly or cut into small chunks|
- Gather all materials.
- Place butternut squash on a baking tray and spray with a bit of oil, then roast at 400F while preparing crust. You want it to cook a bit, but don't be too concerned if it doesn't cook completely.
- Roll out crust, and place it in a cast iron skillet (or baking tray) with a bit of corn meal sprinkled on it to prevent sticking.
- Mix all remaining materials with butternut squash, and spread filling in crust, leaving a border.
- Fold the border over the filling, folding/pinching where needed.
- Bake galette for about 45 minutes at 400F or until browned on top.