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 love how this recipe comes together with simple ingredients yet looks like something special from a bakery. It reminds me of my mom's savory pies, but with a lighter more modern twist. If you enjoy my Butternut Squash Enchiladas, you'll find this recipe just as inviting.
Jump to:
- Why You'll Love Butternut Squash Galette
- Key Ingredients for Butternut Squash Galette
- How to Assemble RoastedButternut Squash Tart
- Ingredient Substitutions
- Variations on Butternut Squash Galette
- Butternut Squash Galette Top Tips
- How to Store and Reheat
- Serve with...
- More Easy Dinner Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love Butternut Squash Galette
Seasonal flavor - Butternut squash, sage, and a little heat from the cayenne is like a sweet and spicy taste of fall in every bite.
Creamy cheese - Havarti cheese melts beautifully and gives the galette a mild, creamy richness that's irresistible.
Rustic style - simple, yet fancy, yet It looks gourmet, and you don't need a culinary degree to pull this off.
Key Ingredients for Butternut Squash Galette
See the recipe card below for a full list of ingredients and instructions.
- Butternut squash: roasted til tender for sweet, nutty flavor.
- Caramelized onions: adds depth and a hint of sweetness
- Havarti cheese: melts into creamy, mild layer that ties everything together.
- Fresh sage: earthy and aromatic, perfect for fall baking.
- Pie crust: the crisp, golden base that holds all the goodness.
How to Assemble RoastedButternut Squash Tart
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.
Ingredient Substitutions
- Swap Havarti with Gruyere or Fontina for similar creaminess.
- Use sweet potatoes in place of butternut squash.
- Try thyme instead of sage for a different herbal note.
Variations on Butternut Squash Galette
- Add a handful of baby spinach before folding the crust for extra greens.
- Make it a goat cheese galette by swapping in creamy goat cheese.
- Add some crispy bacon to the filling for a smoky savory touch.
Butternut Squash Galette Top Tips
- Roast the squash until lightly caramelized for the best flavor.
- Slice onions thinly and cook them slowly to get a rich golden color.
- Keep the pie crust cold before baking for flaky, crisp results.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in a 350°F oven until warm and crisp.
Serve with...
Serve this butternut squash galette with a fresh salad and Italian Vinaigrette for a light meal. For heartier pairings, serve along Garlic Butter Steak Bites or a warm bowl of Green Bean Soup. A Pumpkin Pie Pudding Dessert makes the perfect dessert pairing.
More Easy Dinner Recipes You'll Love
If you enjoy this galette, you might also like my Slow Cooker Chuck Roast, Butternut Squash Lasagna, Zucchini Noodle Lasagna, and Cowboy Cornbread Casserole.
When you make this 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
As an Amazon Associate I earn from qualifying purchases.
Ingredients
Instructions
- Preheat oven to 375°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.