Recipe of the Week: Roasted Butternut Squash Galette

Posted February 5th, 2012 in Recipe o' the Week and tagged , , , , , , , , , , , , by daniellegrace

In a bid to use some more of the butternut squash that I grew last summer, I put together this gorgeous galette yesterday. Also, to celebrate the weekend visit of my cousin Lacey and her future husband Kevin! (Why yes, I am currently working on their invitations – how lovely of you to ask!)

I adapted it from this Smitten Kitchen recipe, and it was a surprisingly easy, delicious and impressive looking winter side dish! You should try it some time. : )

Roasted Butternut Squash Galette

(Serves 6 as a side dish)

  • 1 /3 batch pie crust, chilled (I use the recipe on the side of the Tenderflake box – a third of a box works out to be about the size of a navel orange, enough for a top and bottom of a pie, or in this case, one large-ish galette)
  • 1 lb. Butternut Squash (A smallish sized squash)
  • 2 cups mushrooms (your choice! I used white button) sliced
  • 2 medium onions, sliced into rings
  • 2 cloves garlic
  • 2 Tbsp Olive Oil
  • 2 Tbsp butter
  • 1/2 cup red wine
  • 1/2 tsp. Paprika
  • 1/2 tsp Rosemary (dried)
  • Salt and Pepper to taste
  1. Heat oven to 375
  2. Microwave squash for 45 seconds to soften, then peel, seed and cut into 1/2″ cubes.
  3. Toss squash cubes in a bowl with olive oil, paprika salt and pepper, mix to coat.
  4. Bake at 375 for 20-25 minutes, until tender. Remove from oven and set aside.
  5. Meanwhile, melt butter in a skillet over medium heat, then add onions and caramelize until nice and golden brown (20-30 min)
  6. Add rosemary, garlic and mushrooms to onion pan, saute 5 minutes, the add wine. Saute 10-15 minutes until wine is absorbed and mushrooms are golden brown. Season with salt and pepper to taste.
  7. Mix squash in with onions and mushrooms, stir to coat.
  8. Flour working surface and roll out pastry dough in a large, loose circle. Move dough to baking sheet and pile filling in center, leaving about 8″ of room around the edges to fold pastry in. Press the dough on itself to make a loose pocket, leaving the top open. (More instructions on assembling a galette here)
  9. Bake galette at 400 degrees for 30-40 minutes, or until golden brown. Remove from oven and let stand for 5 minutes before slicing into wedges.

Enjoy! We had ours with Roasted Chicken, Roasted Potatoes, and a lovely green salad with strawberries and candied pecans. Winterlicious! And now, back to WedByHand prep. Drop me a line if you need anything!


2 Responses so far.

  1. Lacey says:

    Yummm….Roasted Butternut Squash Galette. It was SO delicious, I don’t know that I was raving about it as much as I could have been at the dinner table… I was too busy wolfing it down :) YUMMO. It made me feel like home even though I was so far away. XO Thanks again!

    • daniellegrace says:

      Thanks, Lace! So glad you enjoyed it as much as me, I had some for lunch today. :) And it’s not THAT far away! Come back soon!

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