The cooler weather has made me interested in cooking again, despite six months of hunkering down and amping up my meal planning.
Butternut squash is back in force at my local farmers market (and yours too, I’m sure), so I stocked up this weekend and spent Sunday assembling the elements of a simple galette that embraces some of my favorite fall flavors.
My kitchen was filled with the seasonal aromas of roasted squash and caramelized onions as I grated cheese — in this case, a mix of Havarti, cheddar and mozzarella — and then assembled galettes with my husband, who surprised me with his artistry.
Galettes are easy. This is a great recipe to make with a partner or with your kids, because there’s nothing really complicated to do, just simple steps toward a hearty meal. Making a galette is arguably easier than making a pie because all you have to do is fold creases around the outside; a galette is supposed to look rustic. And when it comes to crust, in the words of Ina Garten, patron saint of common sense and lovingly prepared food, store-bought is fine.
BUTTERNUT SQUASH GALETTE
Makes two galettes (4-8 servings)
2 pie crusts, homemade or store-bought
1 small-medium butternut squash
1 medium onion
2 cups shredded cheese of your choice
Salt for finishing
Olive oil for roasting and caramelizing
1 to 2 teaspoons cornmeal, for dusting bottoms of pie crusts
2 tablespoons cold butter, cut into chunks
Roast butternut squash: Preheat oven to 350 F. Halve butternut squash lengthwise, scoop out seeds and pulp and rub with olive oil and a pinch of salt. Place on baking sheet and bake 45 minutes, until squash is roasted but still slightly firm. Let cool, then peel off skin and slice into 1/4-inch slices.
Caramelize onions: Halve onion and slice thin. Heat pan to medium-low and add onions with a generous pinch of salt and enough olive oil to fully coat, around 1/4 cup. Cook on medium-low 45 minutes to an hour, long enough to get them brown and jammy. Drain, reserving oniony olive oil for a future purpose.
Assemble galettes: Preheat oven to 375 F. Roll out your pie crusts and dust centers with cornmeal, leaving outer 1 1/2inches undusted. Add 1 cup of cheese to each galette, then onions. Layer butternut squash slices as desired, in a pattern (my husband did an awesome spiral I probably could never have done on my own) or in simple rows.
Fold over the outer 1 1/2 inches of crust, creasing every 2 inches or so, until you have a nice outer rim. I promise this will seem instinctive. Top each galette with 1 tablespoon of butter, keeping chunks spread out (this will add some richness and a glossy coating to the butternut).
Bake 45 minutes or until pie crusts are lightly browned. Let cool for 5 to 10 minutes, then cut into quarters and serve.