This Butternut Squash Galette is a rustic, crowd-pleasing tart made with thinly sliced butternut squash, sweet caramelized onions, freshly grated Parmesan, and fragrant thyme. It works beautifully as a vegetarian main or as an elegant side dish—perfect for fall and winter dinners or holiday menus.
Butternut Squash Galette
Inspired by rustic free-form tarts, this galette highlights the natural sweetness of butternut squash and caramelized onions, balanced by salty Parmesan and a touch of thyme. The assembly is simple: a single pie dough crust is layered with a small amount of caramelized onions, arranged rounds of squash, more onions tucked into the layers, and then finished with the remaining cheese and herbs. Baking the galette under foil for the first part of the cook keeps the squash tender, and finishing it uncovered gives the pastry a beautiful golden-brown color.
As written, the galette yields six generous servings when served as a main alongside a winter salad, or it can be sliced into 8–10 portions as a side for a multi-course meal. The total active time is about 30 minutes of prep and roughly 1 hour of baking time.
Ingredients
- 2 large yellow onions, thinly sliced (about 1/8-inch)
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons extra virgin olive oil, divided
- 11-inch refrigerated pie crust (store-bought or homemade)
- 12 ounces peeled and sliced butternut squash (use the narrow seedless end for even rounds)
- Freshly ground black pepper, to taste
- 1/2 cup grated Parmesan cheese, divided (use a vegetarian Parmesan if preferred)
- 2 teaspoons fresh thyme leaves, plus extra for garnish
- 1 large egg, beaten, for brushing the crust
Step-by-step Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Peel the butternut squash. Using a mandoline or a very sharp knife, slice the thinner, seedless end into 1/8-inch rounds. Cut until you have 12 ounces of slices; reserve any remaining squash for another use.
- Heat a heavy skillet (cast iron works well) over medium heat and add 1 tablespoon of olive oil. Add the sliced onions and 1/4 teaspoon kosher salt. Reduce the heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized—about 30 minutes. Remove from heat and let cool slightly.
- In a medium bowl, toss the butternut slices with the remaining tablespoon of olive oil, another 1/4 teaspoon salt, half of the Parmesan, half the thyme, and a few grinds of black pepper.
- Roll out the pie crust on the parchment-lined sheet pan. Prick the center of the pastry lightly with a fork in several places, leaving a 1½-inch border unpricked around the edge.
- Spread about one-third of the caramelized onions over the center of the crust, leaving the 1½-inch border clear. Arrange the squash slices in concentric circles over the onions. Tuck the remaining onions between layers of squash as you build the rounds. Sprinkle the remaining Parmesan and thyme leaves over the top.
- Fold the outer edge of the dough up over the filling, making pleats as you go to form a rustic crust. Brush the exposed dough with the beaten egg to encourage browning.
- Tent the galette loosely with foil and bake for 30 minutes. Remove the foil and continue baking until the crust is golden and the squash is tender when pierced with a toothpick, about 20–30 minutes more. Allow the galette to rest for a few minutes before slicing.
- Slice into 6 pieces for main-dish portions or 8–10 for side-dish servings and serve warm, garnished with extra thyme if desired.
Serving Suggestions
This galette pairs beautifully with a crisp, tangy salad to contrast the squash’s natural sweetness. Good matches include a Brussels sprout and apple salad, a baby greens salad with pomegranate and pecans, or a kale and shaved Brussels sprout salad with Parmesan and toasted nuts. Serve the galette warm for the best texture and flavor.
Variations and Tips
- Swap in thinly sliced sweet potato for the butternut for a slightly different flavor and color.
- Use fresh sage instead of thyme for an autumnal, slightly peppery herb note.
- Try crumbled goat cheese or grated Gruyère in place of Parmesan for a creamier, tangier finish.
- If you don’t have a mandoline, carefully slice the squash thinly with a sharp knife or chop it into small pieces; note that thicker pieces will require longer baking.
- To save time, caramelize the onions a day ahead and refrigerate them until you’re ready to assemble.
Recipe Details
- Yield: 6 servings
- Prep time: 30 minutes
- Cook time: 1 hour
- Total time: 1 hour 30 minutes
Nutrition Snapshot (per serving)
Calories: 274 kcal; Carbohydrates: 32 g; Protein: 5.5 g; Fat: 15.5 g; Fiber: 2 g. These values are approximate and will vary based on specific ingredients and portion sizes.
Final Notes
This Butternut Squash Galette is an elegant, vegetarian-forward recipe that looks stunning on the table and delivers comforting flavors. It’s flexible, forgiving, and makes a seasonal centerpiece whether you’re feeding a family weeknight dinner or serving guests for a holiday. If you make it, consider caramelizing the onions ahead of time and experimenting with cheeses or herbs to suit your taste.