This Butternut Squash Galette, made with sliced butternut squash, caramelized onions, parmesan cheese, and thyme, is a delicious meatless main or side dish.
Butternut Squash Galette
Since sharing this tomato galette, I have been thinking of other fillings I could make. With butternut squash in season, it makes perfect sense for the fall or winter. Combined with caramelized onions, fresh thyme, and freshly grated Parmesan cheese, it’s guaranteed to impress. As a main dish this serves six, which would pair perfectly with a winter salad like this Brussels sprout salad, or this baby green salad with pomegranate and pecans. As a side dish, you can slice this into 8 or 10 slices.
I polled many of you on Instagram and asked what recipes you wanted, and many of you asked for vegetarian recipes without tofu or beans. Although this galette recipe takes a little time to bake, I think you’ll agree it’s worth it. This free-form tart makes a gorgeous holiday side or vegetarian main dish paired with a salad. If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.
Butternut Squash Galette Ingredients
- Onion: Thinly slice two large yellow onions.
- Olive Oil for coating the skillet and tossing with the butternut
- Pie Dough: You can make your own or buy one from the supermarket.
- Butternut Squash: Peel and slice 12 ounces of butternut.
- Parmesan Cheese: Toss the squash with half of the parmesan and sprinkle the rest on top.
- Thyme: You’ll need two teaspoons of fresh thyme leaves.
- Egg: Beat one egg and brush it on the edges of the pie crust so it turns golden in color.
How to Make Butternut Squash Galette
- Prep the Butternut Squash: Peel the squash and slice the thinner end with a mandolin into thin, round slices. Cut until you have 12 ounces of squash and save the rest for another use.
- Caramelized Onions: Heat a skillet over medium heat and coat it with oil. Add the onions and a quarter teaspoon of salt, lower the heat to medium- low, and cook for 30 minutes, stirring often, until the onions caramelize.
- Season the Squash: Toss the butternut with the remaining olive oil, more salt, half of the Parmesan and thyme, and some freshly ground pepper.
- Assemble the Tart: Roll out the pie dough and prick it with a fork in several places, avoiding the outer 1 ½-inch border. Spread a quarter of the onions on the bottom of the tart, place the squash rounds in concentric circles on top, and nestle the remaining onions between the layers of butternut squash. Sprinkle the rest of the cheese and thyme leaves on top. Fold the edges of the dough onto the squash, making pleats as you move around the circle, and brush it with egg.
- Bake: Tent the galette with foil and bake for 30 minutes. Then remove the foil and bake for 30 minutes until the pastry is golden-brown and the butternut is tender.
What to Serve with a Galette
I enjoyed this butternut squash tart with a big, hearty salad for dinner, and it served six. Some salad ideas are this Kale and Brussels Sprout Salad with Parmesan and Pecans and Autumn Salad with Pears and Gorgonzola. As a side dish as part of a multicourse meal, it would easily serve 8 or 10.
Variations:
- Swap sweet potato for butternut.
- Herbs: Try the galette with fresh sage instead of thyme.
- Other cheese options that would taste great are goat cheese or grated gruyere.
- Don’t have a mandolin? Chop the butternut into small pieces.
More Butternut Squash Recipes You’ll Love:
- Stuffed Butternut Squash with Wild Rice and Sausage
- Roasted Butternut Squash with Onions, Bacon, and Parmesan
- Air Fryer Butternut Squash
- Slow Cooker Butternut Squash Soup
- Stuffed Turkey Breasts with Butternut Squash and Figs
Your comments are helpful! If you’ve tried this healthy Butternut Squash Galette recipe or any other on Skinnytaste, don’t forget to rate the recipe and leave me a comment below. And if you took a photo of it, share it with me on Instagram so I can reshare it on my Stories!
Butternut Squash Galette
Ingredients
- 2 large yellow onion, sliced 1/8th inch
- 1/2 teaspoon Kosher salt, to taste
- 2 tablespoons extra virgin olive oil, divided
- 11-inch refrigerated pie crust dough, store bought or homemade
- 12 ounces peeled and sliced butternut squash, from a 20 oz squash (see below)
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, try Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian
- 2 teaspoons fresh thyme leaves
- 1 large egg, beaten
Instructions
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Peel the butternut squash and slice the thinner end, which is solid and has no seeds, with a mandolin into 1/8-inch thick slices, so you get perfect rounds.
- Cut until you have 12 ounces. Set the rest aside for another use.
- Heat a cast-iron or other heavy skillet over medium and add 1 tablespoon of olive oil to the pan and swirl to coat.
- Add the onions and 1/4 teaspoon of salt. Lower the heat to medium-low heat, and cook, stirring often until caramelized, about 30 minutes.
- Remove from the pan and set aside to cool.
- In a medium mixing bowl, toss the sliced butternut with the remaining olive oil, another 1/4 teaspoon of salt, half of the Parmesan cheese, half of the thyme and a few cracks of black pepper.
- Roll the pastry out on a parchment paper lined sheet pan and prick the pastry with a fork in several places, avoiding the outer 1 1/2-inch border.
- Spread 1/3 of the caramelized onions on the bottom of the crust, again avoiding the outer border.
- Arrange the sliced butternut on top of the onions in several concentric layers, nestling the remaining half of the onions between the layers of butternut squash.
- Sprinkle the top with the remaining Parmesan and thyme leaves.
- Fold the edges of the pastry up onto the butternut squash, making pleats as you move around the circle. Brush the edges of the brush with the egg.
- Tent with foil, tightly over the baking sheet and bake for 30 minutes, then remove the foil and bake until the pastry is golden-brown and the butternut is tender, about 20 to 30 minutes more. (check the center of the squash with a toothpick to make sure it's tender)
- Slice into 6 pieces and serve warm.
Loved this! Very tasty. Will definitely make again. Thank you for all the great recipes.
Meant to give this 5 stars!
I love anything with butternut squash and this did not disappoint. It is absolutely delicious and it’s a definite keeper! You will love this
We absolutely loved this! Next time I will make Brussels sprouts and a heartier salad but my meat loving husband and son each ate 2 pieces! Store-bought piecrust made this much easier.
This was delicious. I bought pre spiraled squash so I didn’t even need to cut it. It came together quickly and will be making it again
This was just delicious! With a huge harvest of butternut squash from the summer, this was a good option!
I used half a ghost kabocha cross squash which was mild in flavor.i used a slicing blade on my food processor and that sliced the hard squash easily. I think I ended up using 2-3 cups of sliced squash. It still turned out really good with the onions, fresh thyme, and Parmesan.i look forward to making this again, and trying it with butternut next year when I grow some.
I made this tonight and it was awesome! People could not believe I didn’t add sugar! I used a pre-made pie crust with no lard and fewer calories per serving, and it worked beautifully.
How do you cut the squash easily? They are usually so hard you can’t get a knife thru them unless they are cooked??
Omg this was incredibly easy to make and tastes out of this world!
I made this to go with Christmas dinner and it was excellent! I will definitely make it again!
This was just excellent! Yes, it does take a bit to prepare but it’s not hard. I added a Brussels sprout salad as the side and my husband and I devoured both. More recipes like this please!
Really delicious but found the small serving size a bit unrealistic
Will try to curb my appetite next time!
Can this be used on pizza crusts or pita shells?
I made this for Christmas Day and it was a big hit! Very very yummy and easy to make.
Thank you for this recipe. Made it for Christmas dinner as a side dish and it was delicious!! It came out exactly as directions stated. My teenage girls liked it! I used the Pillsbury ready made dough and it browned nicely and flaky. Ingredients so easy – will make anytime.
Wonderful!
OMG, this is to die for! Loved this. Looks great and tastes great too. Will definitely make this again. I cut the oil and only used 1 1/3 tbs.
Are there any steps that can be done a day ahead?
Can it be warmed if baked earlier on the same day?
We take food to our friends’ house for dinner and wouldn’t want to use their oven for an hour.
Sure, bake it maybe 15 min less, then reheat then next day and let it finish cooking.
I think you could make this without the piecrust. Layer as indicated & bake in an au gratin type dish. Will try this.
How would one store/reheat leftovers on this? I ‘m the only one in my house that will eat it. 🙂 Thanks!
You can refrigerate up to 4 days and reheat 350F 15 to 20 min.
This looks absolutely delicious. I plan on making it. However, I’m on WW and 9 points is too high for me. Does anyone have any suggestions on how to get the WW points lower? Every pout counts!
Maybe try the 2 ingredient dough (Greek yogurt and self rising flour) for the pie shell.
Could this be done on a cauliflower crust? I know that might take away from the appearance, not a galette since probably can’t fold over the crust.
Not sure?