Fall is in the air! I know this may sound redundant for some people. But for Angeleno’s, this is a recent change. Slightly cooler temps and a breeze that makes you cozy up in your sweater is my favorite!
I know this year is looking a little different for everyone in terms of the holidays. If you’re lucky enough to live close to your family, you’ll get to see them. Both my husbands family and my family live in different states. With covid and having a newborn, our holiday’s will be spent at home, just us 3. But that doesn’t mean I’m not going to be festive! And it certainly doesn’t mean I’m gonna skip out on making yummy seasonal/holiday dishes. Enter this butternut squash galette w/caramelized onions and crispy sage. Wow, it’s good. Really good.
A couple of notes on this…
- I get that using frozen butternut squash chunks that you can steam in the bag seems so easy and convenient. Trust me, I love a good microwaveable steam-in-bag veggie. But, with butternut squash, unless you’re planning on pureeing it for a soup, I would avoid it. The problem is the moisture content. It’s already a vegetable that’s more “wet” than others and when you steam it, it can become a bit watery. So, buying a whole butternut squash and then cubing it yourself is the preferred method for this recipe. Unless your grocery store sells pre-packaged fresh, cubed butternut squash. Mine does sometimes and I love when they do.
- Please don’t rush the onions. The caramelized onions really shine without taking away from the squash. A perfect pair! Use low heat, and keep stirring every minute or so. Soooo worth it!
- It’s also important to note that smoked gouda would be overpowering for this recipe. So definitely use regular gouda that is not smoked. If you’re not a gouda fan, try using some crumbled goat cheese or even shredded fontina.
- Rinsing the onions in water (some people rinse in milk as well) helps take away a little bit of the bite of the onion. Which helps bring out the naturally sweet flavors.
Butternut Squash Galette w/Caramelized Onions and Crispy Sage
Butternut Squash Galette w/Caramelized Onions and Crispy Sage
Ingredients
- 1 pie crust
- 1 small butternut squash, cubed about 4 cups
- salt and pepper
- 3 tbsp olive oil, divided
- 1 medium sweet onion
- 2 tsp brown sugar
- 5 tbsp butter, divided
- pinch of nutmeg
- 10 sage leaves
- 1 1/2 cups gouda, shredded use regular gouda, not smoked gouda
- 1 egg yolk and 1 tbsp water, whisked
Instructions
- Preheat oven to 375. Peel the squash, then halve and scoop out the seeds. Cut into 1/2 inch pieces. Toss with 2 tbsp of olive oil and sprinkle with salt and pepper. Spread onto a prepared baking sheet and bake for 30 minutes until fork tender. Remove from oven when done and let sit at room temp.
- While the squash is cooking, make the onions. Peel the onion and halve lengthwise. Then slice in thin half moon shapes. Give the onions a quick rinse under water. In a medium pan over low heat, add 1 tbsp butter and the remaining 1 tbsp olive oil. Let the butter melt down then add the onions and brown sugar. Let the onions cook for about 25 minutes, stirring occasionally to evenly brown. At the end, stir in the pinch of nutmeg. Take off of heat.
- In a small pan over medium heat, melt the remaining 4 tbsp butter. Once melted, add in the sage leaves and cook until butter browns and sage leaves are crispy, about 4 minutes. Stirring occasionally. Remove sage leaves and set aside.
- Roll out the pie crust. It's best to take it out of the fridge about 10 minutes before you plan on rolling it out. Place on parchment lined baking sheet. Assemble the galette. Brush about half of the browned sage butter on the pie crust. Leaving a 2-3 inch border around the edge, spoon in the butternut squash, then caramelized onions, then the shredded gouda. Pour the remaining browned sage butter on top. Fold the edges of the pie crust on top of the filling. The center will be open. Brush the edges of the crust with an egg wash if using and bake for 35-40 minutes until golden brown. Let sit at room temp for 5-8 minutes before serving. Best served nice and warm but also fantastic at room temp.
This galette would make a fabulous appetizer for Thanksgiving or Friendsgiving! Or a dinner for a Tuesday night. It just needs to be made and enjoyed as soon as you can.
This might be one of my favorite butternut squash recipes I’ve shared. And that’s saying something because last years Butternut Squash Gratin and Butternut Squash Bisque are really something special.
If you make it, tag me @Tessa_Port on Instagram and leave a review!
