roasted butternut squash galette

by Megan Fleiner in


roasted butternut squash galette - passports & pancakes

There has been a very noticeable pattern in my kitchen lately. Roasted squash. Lots of it. This tart, this salad, and this soup are all proof. I can't explain why, but I just can't get enough this year. I made this galette once, and then had to make it again the very next week because Ryan (and Percy) were such big fans. I'm not one to mess with a good thing, so if it's ok with you I am going to let the streak continue!

roasted butternut squash galette - passports & pancakes
roasted butternut squash galette - passports & pancakes
roasted butternut squash galette - passports & pancakes
roasted butternut squash galette - passports & pancakes

If you're short on time during the week, I recommend making the dough and roasting the squash the night before you want to make the galette. That will cut your prep time down the night of, and you will have dinner on the table in no time. The leftovers are just as good, and a mixed green salad is the perfect side. 

roasted butternut squash galette - passports & pancakes
roasted butternut squash galette - passports & pancakes
roasted butternut squash galette - passports & pancakes

Roasted Butternut Squash Galette

serves 4-6 

For the dough: 

1 1/4 cup all-purpose flour, plus additional for rolling out dough.

1/2 cup (1 stick) cold unsalted butter, cut into cubes

1 teaspoon salt

3 tablespoons ice-cold water

In a food processor fit with an S-blade, add the flour, butter, and salt. Pulse together a few times to combine. Add the water, one tablespoon at a time, pulsing in between each addition. After the third tablespoon the dough should form. Remove from the food processor, gather in a ball, and wrap with plastic wrap. Refrigerate the dough for at least 30 minutes and up to overnight. 

 

For the filling: 

2 cups butternut squash, diced

3 tablespoons olive oil, divided

Salt & pepper

1 onion, peeled and sliced

1 10-ounce package frozen spinach, thawed and drained thoroughly

4 ounces crumbled feta cheese

1 egg yolk

2 tablespoons water

Preheat the oven to 400 degrees. Toss the butternut squash with half of the olive oil, a pinch of salt, and a few grinds of fresh black pepper. Roast for 20 minutes, and set aside. 

While the squash is cooking, heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced onion and a pinch of salt, and cook for 15 minutes, stirring occasionally. Set aside.

After the dough is done chilling and your filling ingredients are prepped, roll out dough on a floured surface into a circle. Work the dough until the circle is about 12 inches in diameter (this is not an exact science, you just want it big enough to allow room for your filling).

Add the squash, onion, spinach, and feta cheese to the middle of the dough round, and fold the edges of the dough up the sides of the filling, pinching the edges together as necessary. Whisk together the egg yolk and 2 tablespoons water to make an egg wash, and brush the exposed dough with the mixture.

Bake at 400 degrees for 35 minutes, or until dough is golden brown. Enjoy!