A major chill is in the air and there are holiday parties happening left and right. There is no better dish to share than a striking Butternut Squash and Onion Galette.
There is something rather thrilling and a little nerve racking about going to a party or get—together with people you don’t know. Am I right?
Back in college, I feel like this happened all the time and it was no big deal. Armed with your bestie, dressed up and ready to have a good time, parties with new people were exhilarating.
After college and after settling down a bit with a family and lovely local friends, get-togethers and parties are always with people I know. So there is rarely that element of surprise, of intrigue, of stomach butterflies.
Not bad butterflies, good butterflies. Will I have good time? Will I meet someone really cool? Will I click with a great group of people or make new friends? Will it be boring? Will I want to leave? Will I not want to leave? How late can I stay?
Does anyone else think this way or is it just me? It could be my introverted side, but I always try to mentally prepare myself for social gatherings, especially with new people. Preparing to make conversation, introduce myself to everyone and mingle. Or it could also be my totally type A personally that wants to be prepare for every situation.
Either way, meeting new people and putting myself out there can be scary. But it is always worth it! Always! Even if I don’t end up meeting your future bestie or even an acquaintance, meeting new people is a fun learning experience no matter what.
I try to remember that every time. Because sometimes it’s easy to chicken out and not try. And in my experience not trying is always a mistake.
For me, the best trick to ensuring a good time is to bring food. Can’t go wrong with food! Something good, something pretty and something made with a little love. That is exactly what this Butternut Squash and Onion Galette is.
A French style rustic savory tart offering for potential new friends.
So let’s talk about this tart. First off, it is delicious! The deep flavor of the roasted squash, caramelized onions, aromatic sage and melty salty cheese is amazing.
Secondly, it’s downright pretty. Like “wow you made that!?” And lastly, it is surprisingly simple.
A pretty little rustic treat to slice up and offer as an appetizer, side dish or cocktail snack. It can be served room temperature, can be made earlier in the day or prepped the day before, and is easy to transport. Not too shabby right?
So for 2017 I vow to continue putting myself out there, making new friends and sharing lots of food love.
Cheers to my new Mom friends 😃 Happy Holidays!
- 1 1/4 cups all-purpose flour
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon fresh sage leaves, chopped
- 1/2 teaspoon salt
- 6 tablespoons ice-cold water
- 3 cups butternut squash, peeled, seeded, and cut into small cubes*
- 1/2 teaspoon salt
- 1 tablespoons olive oil
- 2 tablespoon butter
- 1/2 large onion, thinly sliced
- 1 teaspoon fresh sage leaves, chopped
- 1/2 cup Gruyere, shredded*
- 1/2 cup Parmesan cheese, shredded, divided
- 1 large egg, lightly beaten
- Pulse flour, butter, sage, and salt in a food processor until it looks like little pebbles. Drizzle cold water over the mixture and pulse until it starts coming together. Try not to over process the dough! Pour dough onto a clean surface and shape into a disk with your hands. Wrap in plastic wrap and chill in the fridge for at least 1 hour. (Dough can be made a day in advance and kept in the fridge).
- Preheat oven to 425F with rack in middle.
- Toss squash with ½ teaspoon salt and 1 tablespoon of oil and place on a cookie sheet lined with parchment or silicone pan. Roast, stirring halfway, until golden brown on edges, 20 or so minutes. Remove squash from oven and reduce oven temperature to 375°F.
- Meanwhile melt butter on a skillet over medium heat, and cook onions. Stir frequently until tender, 10 to 15 minutes. Salt and pepper to taste and add teaspoon of sage when onions are almost tender. Transfer to a large bowl to cool slightly.
- Add the squash to the onions and toss.
- Roll out dough into a 12-inch circle (or circle-ish) on a lightly floured surface using a lightly floured rolling pin. Don’t worry if it’s not perfectly round and be aware that the dough will be a little tough to roll at first. Transfer rolled out dough to a baking sheet with parchment or a silicone mat.
- Layer the center with shredded Gruyere and 1/4 parmesan leaving a 2-inch border. Then layer the squash mixture on top. Top with the rest of the parmesan cheese.
- Fold dough sides to cover outer rim of filling, pleating dough along the way. Brush the top of the crust with the beaten egg. (Save the rest of the egg for breakfast).
- Bake galette until crust is cooked through and golden on edges, 35 -40 minutes at 375F. Cool on drying rack before serving.
Crust can be made a day in advance and kept in the fridge, as well as the filling. Serve warm or at room temperature. Sage in the crust and filling is interchangeable with fresh thyme. Also if you do not have enough sage, I'd recommend at least using it in the crust. If you do not have enough squash or happen to have sweet potatoes, feel free to throw some little cubes in. Simple add to the squash and roast in the oven as explained in the instructions. The Gruyere cheese is also flexible with paremesan, fontina or a medium sharp cheddar.
Recipe slightly adapted from Epicurious Butternut Squash Galette.