Butternut Squash And Caramelized Onion Galette

by Smitten Kitchen |

Preparation Time

2 Hours (including chilling time)






When preparing the squash, don’t sprinkle cayenne pepper over all the pieces. Then blend the plain roasted butternut squash until smooth

Finger Food

Serve up some of the squash pieces with a chunk of cooked pastry


  • For the pastry:

  • 315g of plain flour (including 150g wholemeal flour if you like), plus more for work surface

  • ½ tsp table salt

  • 225g unsalted butter, diced

  • 120g soured cream or full-fat Greek yoghurt

  • 1 tbsp white wine vinegar

  • 80ml ice water

  • For the filling:

  • 1 large butternut squash (about 1.25kg)

  • 3 tbsp of olive oil

  • 1½ tsp of salt

  • Freshly ground black pepper

  • 15g butter

  • 2 large onions, thinly sliced in half-moons

  • ¼ tsp sugar

  • ¼ tsp cayenne pepper, or to taste (optional)

  • 185g grated Italian fontina cheese

  • 1 tsp chopped fresh thyme, or 2 tsp chopped fresh sage

  • 1 egg yolk beaten with 1 tsp water, for glaze

The natural sweetness of the butternut squash and delicious flavours for your baby or toddler. The galette tastes delicious cold, too

1. For the pastry, put the flour and salt in a bowl and add the diced butter. In a small bowl, whisk together the sour cream, vinegar, and water, and pour this over the butter-flour mixture. Stir with a spoon or a rubber spatula until a dough forms, kneading it once or twice on the counter if needed to bring it together. Pat the dough into a ball, wrap it in plastic, and chill it in the refrigerator for one hour.

2. Prepare squash. Preheat your oven to 200°C/fan 180°C/Gas 6. Peel the squash, then halve and scoop out the seeds. Cut into 1-1.5cm chunks. Pour two tablespoons of the olive oil into a large baking sheet, spreading it to an even slick. Lay the squash chunks on the baking sheet in one layer, sprinkle with ½ teaspoon of the salt and freshly ground black pepper, and roast for 30 minutes, or until squash is tender, turning the pieces occasionally so that they brown evenly. Set aside to cool slightly. Leave the oven on.

3. While the squash is roasting, melt the butter and the remaining tablespoon olive oil in a heavy frying pan, and caramelize the onions over a low heat with the sugar and the remaining teaspoon of salt, stirring occasionally, until soft and tender (about 25 minutes). Stir in the cayenne pepper, if you are using it. Mix the squash, caramelized onions, cheese, and herbs together in a bowl.

4. On a floured work surface, roll the dough out into a 40cm round. Transfer to a parchment-lined baking sheet. Spread the squash-and-cheese mixture over the dough, leaving a 5-6cm border. Fold the border over the squash and cheese, pleating the edge to make it fit. The center will be open. Brush the outside of the crust with the egg-yolk wash.

5. Bake until golden brown for 30-40 minutes. Remove the galette from the oven, let stand for five minutes, then slide it onto a serving plate. Cut into wedges and serve hot, warm, or at room temperature.

This dish is safe in pregnancy.

This recipe is taken from Smitten Kitchen by Deb Perelman (£20, Square Peg publishing).

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