Caramelized onion butternut squash galette

Squashluck  2015 happened last night and I don’t think I’m going to eat another meal for, like, five hours.


What is Squashluck, you ask? Squashluck is an annual potluck where we savor the squashy flavors of the season in a variety of forms (the real goal is to eat a meal almost entirely the same hue as John Boehner’s skin). It is a safe space where it is not only accepted, but encouraged, to get seconds, thirds, and fourths. Hibernation starts now.

Last night’s feast featured a shaved Brussels sprout salad with pickled squash and paprika roasted seeds, smashed potatoes with avocado aioli (not squash but close enough), pumpkin pasta, coconut cinnamon roasted delicata squash, this squash caramelized onion galette (keep scrolling), squash-hued flowers, and tons of pumpkin beer. Not pictured below: squash red lentil soup, pumpkin chocolate chip cake, and even more pumpkin beer.



This was my very first galette, so I turned to two stonecold baking badasses, Smitten Kitchen and Isa Chandra Moskowitz, for guidance. Neither had exactly what I wanted, so I made a mashup and the result was totally delicious. I liked making this recipe because I could have one thing cooking (squash in the oven) and get started on the next thing (onions in the pan) and finish up (make the dough) so all of the pieces were ready at roughly the same time. I LIKE A LITTLE ORDER IN MY LIFE SOMETIMES, OKAY?



Caramelized onion butternut squash galette

Adapted from Smitten Kitchen and Veganomicon

For the dough:

2 cups all purpose flour

1 tablespoon brown sugar

1/2 cup vegan butter or shortening

1 teaspoon apple cider vinegar

1/2 cup cold water

For the filling:

1 medium butternut squash, peeled and chopped up into 1/2″ cubes

1 large onion, peeled and sliced into thin slices

1 large handful of rosemary, minced

olive oil

pinch of brown sugar



Preheat oven to 400*

1. Line a rimmed cookie sheet with aluminum foil. Spread chopped butternut squash in a single layer and toss with 2-3 tablespoons of olive oil, or just enough to coat it all. Sprinkle with salt and put in the oven for 30-40 minutes, until the squash is tender when you stick a fork in it. Remove and set aside.

2. While the squash is baking, heat a medium skillet with about 2 tablespoons of olive oil and add the sliced onions. Sauté for 10 minutes or so, stir in a pinch of brown sugar and a teaspoon or so of salt, then reduce heat to medium-low and simmer for 15-20 more minutes, until they are lightly browned. Remove from heat.

3. After you place the onions on the stove to simmer, make the dough. In a large mixing bowl, combine the flour, sugar, and salt. Add the vegan butter in about 1 tablespoon at a time (8 tablespoons = 1/2 cup) and mix it into the flour. The flour should be “pebbly” and crumbly (kind of the consistency of wet sand). In a measuring cup, combine the 1/2 cup cold water and 1 teaspoon vinegar. Add the mixture to the flour in three batches, gently stirring with a fork until it all holds together. Add another teaspoon or so of water if necessary.

4. Gather the dough into a ball and gently knead it for a minute or so. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. While you’re waiting, combine the roasted squash with the sautéed onions. Add the chopped rosemary and salt and pepper to taste.

5. Lightly flour a surface and place the unwrapped dough on it. Roll out into a roughly 12″ circle. Transfer to a lightly greased (or silpat-lined) baking sheet. Pour the squash and onion mixture into the dough, leaving about 1.5″ border. Fold the border over the squash mixture, pleating it if you are fancy and can manage it. The center will be left open.

6. Bake at 400* for about 30-35 minutes, or until the crust is crispy and begins to brown. Remove and serve warm.



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