Butternut Squash and Caramelized Onion Galette

Photo: Butternut Squash Galette
A beautiful dish with even more beautiful flavors! The perfect dish to serve for the holidays!
8 Servings


  • 1¼ cups unbleached all-purpose flour
  • ¼ teaspoon salt
  • 1 stick cold butter (½ cup)
  • ¼ cup sour cream
  • 2 teaspoons fresh lemon juice
  • ¼ cup ice water

Butternut Squash Filling

  • 3½ cups cubed butternut squash
  • 2 Tablespoons olive oil
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ¼ teaspoons dried thyme
  • ¼ teaspoon dried sage
  • ¼ teaspoon black pepper
  • Salt to taste

Caramelized Onions

  • 2 cups thinly sliced onions
  • 2 Tablespoons olive oil
  • Pinch of sugar
  1. To prepare Crust: In a large bowl, whisk together flour and salt.
  2. Grate in cold butter. Cut butter into flour mixture using a pastry cutter or two butter knives. Mixture should resemble a coarse meal.
  3. In a small bowl, whisk together sour cream, lemon juice and water. Pour into dry mixture.
  4. Mix until large lumps form: gently press dough into a ball (dry flour and all) and wrap in plastic wrap. Refrigerate for 1 hour up to overnight.
  5. While dough is refrigerating prepare Butternut Squash Filling and Caramelized Onions: Bring a large pot of water to a boil. Add butternut squash and cook until soft and tender.
  6. While squash is cooking begin preparing the Caramelized Onions: Heat olive oil in a skillet over medium heat. Add onions and sugar and sauté until onions are tender and golden, about 15-20 minutes.
  7. Once squash is cooked, drain off water and let cool slightly.
  8. Place squash in a medium sized bowl and roughly mash. Add remaining Butternut Squash Filling ingredients and stir to combine.
  9. Preheat oven to 400°. Line a rimmed cookie sheet with parchment paper. Set aside.
  10. Sprinkle flour onto large work surface. Remove dough from plastic wrap, sprinkle with flour and roll out using a rolling pin into an 18-inch circle. Carefully lift dough off work surface, and transfer to prepared cookie sheet.
  11. Spread butternut squash mixture over dough, leaving a 2-inch border. Layer caramelized onions on top.
  12. Gently fold border over filling – leaving center open.
  13. Bake for 35-40 minutes or until golden brown. Remove from oven and cool slightly before serving. Enjoy!