Butternut Squash Galette

This recipe is not really summer appropriate. I wound up with a bunch of extra butternut squash and was looking for a recipe to use it all up. I came across this recipe in The Smitten Kitchen Cookbook and knew that it would be perfect. While the flavors are more suited for Fall, this dinner tastes wonderful all year long.

This meal won't keep you cooped up in the kitchen for long. You can cook the squash and onions at the same time and use pre-cooked chicken. The summer months are the perfect time to use those roasted chickens from the grocery store. The hands on time for this recipe is pretty small, especially if you use a pre-made pie crust (my savior when it comes to pie crusts are those Pillsbury refrigerated crusts).

This is the perfect dinner for four people. Have a larger group? Just double the recipe! The boyfriend and I had this galette for dinner and then enjoyed the leftovers for lunch the next day. It's just as good hot as it is cold!

One Year Ago: Neapolitan Cake
Two Years Ago: Bacon & Strawberry Pizza
Three Years Ago: Buffalo Sponge Candy Cake
Four Years Ago: Pomegranate Moon Pies
Five Years Ago: Chocolate Cupcakes (High Altitude Recipe included)



Chicken & Butternut Squash Galette
Adapted from The Smitten Kitchen Cookbook

1 pre-made, refrigerated pie crust
1 cup cubed butternut squash
Olive oil
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper
1 tablespoon butter
1 large Vidalia onion, thinly sliced
1 cup cooked chicken
1 cup fontina cheese
1 teaspoon fresh thyme leaves
1 egg yolk, beaten

Remove pie crust from the fridge. Unroll and set on a parchment paper (or silpat) covered baking sheet.

Preheat oven to 400 °F. Toss squash with 1-2 tablespoons olive oil, Kosher salt and black pepper. Roast in the oven for 20 minutes. While the squash is roasting, prepare the onions.

Heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add onions and caramelize onions. If the onions begin to brown, lower the temperature. Cook for approximately 20 minutes, or until the onions are soft and sweet.

Combine roasted squash, caramelized onions, cooked chicken, fontina cheese and thyme in a large bowl, stir to combine. Pour everything onto the center of the pie crust, leaving about a 2-inch border. Fold the border over the filling, pleating it as you go along, until you have gone all around the pie. The center of your galette will be open. Brush the pie crust with the beaten egg yolk.

Bake galette for 35 minutes, or until golden brown. Remove from the oven and let rest for 5 minutes. Cut into quarters and enjoy!