by Morsels of Life | CJ Huang
Butternut squash, perfectly complemented with sweetly savory caramelized onions and made even more awesome with a trio of cheeses.

Prep time:
Cook time:
Total time:
Servings: 8
Cuisine: American
Category: sides, snacks, meals



Mass Weight Volume Number Material Notes
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
1/2 teaspoon cornmeal optional


  1. Gather all materials.
  2. 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.
  3. 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.
  4. Mix all remaining materials with butternut squash, and spread filling in crust, leaving a border.
  5. Fold the border over the filling, folding/pinching where needed.
  6. Bake galette for about 45 minutes at 400F or until browned on top.

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Calories (Cal): 350 Sodium (mg): 560 ・ Fat (g): 23 ・ Protein (g): 16 ・ Carbs (g): 21 ・ Fiber (g): 2
Nutritional values are estimates only. See our full nutrition disclosure here.