This Butternut Squash Galette with Caramelized Onions brings the flavors of fall to you wrapped in a buttery, flaky pastry dough. Roasted butternut squash is tossed with sweet and spicy caramelized onions, Havarti cheese, and fresh sage and then baked until golden brown.
I am a huge fan of butternut squash, from dinner rolls, to enchiladas and lasagna, it goes great in so many different recipes adding its buttery, nutty sweet flavors!
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Why You'll Love Butternut Squash Galette
All the Fall Vibes – Butternut squash, sage, and a little heat from the cayenne? It’s like a taste of fall in every bite.
Havarti Heaven – This cheese melts beautifully and gives the galette a mild, creamy richness that’s irresistible.
Simple Yet Fancy – It looks gourmet, but you won’t need a culinary degree to pull this off. Promise.
Ingredients
- Butternut squash
- Extra virgin olive oil
- Butter
- Onion
- Salt
- Black pepper
- Brown sugar
- Cayenne pepper
- Havarti cheese
- Fresh sage leaves
- 8-inch pie crust
Hint: If you are cutting your own squash, a small one should give you the 4 cups needed for this recipe. The other option is to purchase the squash pre-cut. If you do so, you may need to still dice it up into smaller pieces.
How to Assemble Butternut Squash Galette
Step 1
Roast butternut squash on a large foil lined baking sheet in the oven.
Step 2
While squash is roasting, caramelize onions in a large skillet.
Step 3
Combine butternut squash filling ingredients together in a large bowl.
Step 4
Place squash mixture in center of pie crust that has been rolled out onto parchment paper.
Step 5
Fold sides of pie crust inward to cover filling. A small amount of filling in the center will be exposed. Bake as instructed.
- Preheat oven to 375 degrees F. Spread the diced butternut squash onto a large foil lined baking sheet. Drizzle with the olive oil and season with the salt and pepper. Bake for 35 minutes, stirring occasionally or until butternut squash is tender.
- In a large skillet over medium heat, melt the butter until bubbly. Add the onions and cook over low heat for 20 minutes, stirring occasionally. Sprinkle with cayenne pepper and brown sugar at the end of cooking time and toss to coat.
- In a large mixing bowl, combine the butternut squash, caramelized onions, cheese, and fresh sage.
- Place the pie crust on parchment paper and roll the dough into a 12 inch round. Transfer the pie crust to the baking sheet. Spread the squash mixture over the center of the dough, leaving a 1 ½-inch border.
- Fold the border over the squash mixture, pleating the edge to make it fit. The center will be open. Bake for 45 minutes, or until the pie crust is golden brown.
Equipment
- Sturdy sharp knife (affiliate link)
- Vegetable peeler
- Rolling pin
- Large skillet
- Baking sheet
- Parchment paper
Substitutions
- Cheese Swap: If you can’t find Havarti, no worries! Try mozzarella for a mild flavor or go with Gruyère for a nuttier, slightly more intense taste.
- Herbs: Don’t have sage? Thyme or rosemary work beautifully with butternut squash, too.
- Spice Levels: Not into the heat? Leave out the cayenne or sub in paprika for a milder kick. If you love spice, up the cayenne or even add a bit of crushed red pepper flakes.
- Crust Options: You can use store-bought puff pastry or pie dough if you’re in a time crunch, and it’ll still be amazing.
Variations
Incorporate Bacon: Crumbled bacon or pancetta sprinkled in with the filling adds a salty, savory punch that pairs perfectly with the sweet squash.
Try Different Squash: If you’re not into butternut, acorn squash or even sweet potatoes would be delicious in this galette.
Top Tips
Keep the Dough Cold – Cold dough = flaky crust. Don’t let it sit out too long, and chill it again before baking if it warms up too much.
Egg Wash is Key – If a shiny golden crust is your end goal, brush the crust with an egg wash.
Storage
Store leftover butternut squash galette in an airtight container in the refrigerator up to 4 days.
Reheat in a 350 degree oven for 10 minutes, until warmed through.
Related Recipes
Butternut Squash Cookies with Brown Sugar Frosting
When you make this butternut squash galette recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Butternut Squash Galette with Caramelized Onions
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Ingredients
Instructions
- Preheat oven to 375 degrees F. Spread the diced butternut squash onto a large foil lined baking sheet. Drizzle with the olive oil and season with the salt and pepper. Bake for 35 minutes, stirring occasionally or until butternut squash is tender.
- In a large skillet over medium heat, melt the butter until bubbly. Add the onions and cook over low heat for 20 minutes, stirring occasionally. Sprinkle with cayenne pepper and brown sugar at the end of cooking time and toss to coat.
- In a large mixing bowl, combine the butternut squash, caramelized onions, cheese, and fresh sage.
- Place the pie crust on parchment paper and roll the dough into a 12 inch round. Transfer the pie crust to the baking sheet. Spread the squash mixture over the center of the dough, leaving a 1 ½-inch border.
- Fold the border over the squash mixture, pleating the edge to make it fit. The center will be open. Bake for 45 minutes, or until the pie crust is golden brown.
Jessie says
shelby this sounds amazing and you know about my love for caramelized onions, this pie sounds so delicious
Cami @ Creating Myself says
What a fabulous looking "pie"! I have a vegetarian friend coming for dinner this weekend...I've printed this out & will be cooking it up.
Your blog looks great Shelby (love the new look!) & your pictures just keep getting better & better.