Deciding what to bring to a picnic always stumps me. This Savory Butternut Squash Galette fulfilled my desire for something practical, yet fun (and most importantly, yummy).
While it was indeed delicious, it turned out to be very messy to eat with hands on a rocking boat. Nevertheless, this is a great recipe if you have a free afternoon (and forks and plates).
What sets this galette apart is the crust. The ground walnuts add texture while the brown sugar adds just the right amount of sweetness to an otherwise savory galette.
The butternut squash filling was inspired by the butternut squash I had lying around. Since it’s in season right now, I stocked up and have been looking for different ways to cook (and bake) it.
I felt like the filling needed something more, though. While browsing recipes, I found this great recipe for Balsamic Caramelized Onions.
When it came to putting the galette together, I added the butternut squash in layers and sprinkled a pinch of thyme over each layer. Even though I didn’t add it to the recipe, I added some freshly grated Parmesan that I had lying around as well.
SAVORY BUTTERNUT SQUASH GALETTE
YIELDS: 8 servings or 2 small galettes
PREP TIME: 30 minutes
BAKE TIME: 45 minutes
2 1/2 cups all-purpose flour
1/2 cup walnuts, ground in food processor or blender
2 teaspoons brown sugar
1 teaspoon salt
250 grams (2 sticks) cold butter, cubed
2 tablespoons cold water
egg wash (1 egg, whisked)
Balsamic Caramelized Onions
2 onions (red or yellow)
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons balsamic vinegar
2 small butternut squashes, cubed
balsamic caramelized onions (from above)
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt
Preheat oven to 350 degrees Fahrenheit.
Prepare the dough:
Mix together all of the dry ingredients in a food processor (flour, walnuts, brown sugar, and salt).
Add the cubed butter and mix until the mixture looks chunky, but still dry (the size of peas or a little bigger).
Add the 2 tablespoons of cold water and begin mixing with a spoon.
When the dough sticks to the spoon, begin kneading the dough with your hand.
Continue kneading until the flour is fully combined.
Form the dough into a ball, put it into a bowl, and cover and refrigerate for at least 30 minutes.
Prepare the filling:
After you’re finished with the dough, peel the butternut squash and cut it into small cubes.
Toss the butternut squash with the minced garlic, 1 tablespoon of olive oil, and 1 teaspoon of salt.
Roast the butternut squash on a baking sheet lined with parchment paper or in a casserole dish for 25 minutes, or until slightly tender.
While the butternut squash is in the oven, make the balsamic caramelized onions according to the recipe linked above.
Assemble the galette:
Take the dough out of the refrigerator and let it sit for a couple of minutes to warm up and soften.
Divide the dough in half and start rolling one half out on a piece of parchment or baking paper until it is slightly thicker than a pie crust.
When the dough is rolled out, spread half of the caramelized onions on it. Then, add half of the butternut squash and sprinkle a pinch of thyme on top.
Fold over the edges toward the center and brush the egg wash on top of the dough.
Repeat with the second half of dough.
Transfer both galettes with the parchment paper to a baking sheet. Bake for 30-40 minutes, or until the dough is slightly browned and crumbly.