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)