Butternut Squash Galette

prep time: 15 minutes

Cooking Time: 60 minutes

Total Time: 1 hours 15 minutes

servings: 6

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A little sweet, a little hot, Cabot's Butternut Squash Galette made with Habanero Cheddar hits all the good notes. Give it a try and let us know what you think by leaving a review!

Ingredients

1 9-inch refrigerated pie crust
1 (2-pound) butternut squash, peeled, seeded and cut into ¼ inch thick slices
1 small red onion, cut through the core into ½-inch wedges
¼ cup extra virgin olive oil
1 teaspoon dried thyme
1 clove garlic, minced
Salt and pepper, to taste
Habanero Cheese, shredded (about 1 cup)
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4 ounces Cabot Habanero Cheese, shredded (about 1 cup)

Directions

PREHEAT the oven to 425°F degrees.
TOSS the butternut squash and onion with the olive oil, thyme, and garlic on a large baking sheet. Season generously with salt and pepper.
ROAST in the preheated oven for 15 to 20 minutes, or until the squash is tender.
LINE a baking sheet with parchment paper. Gently unfold and lay out the pie crust on the parchment paper.
SPRINKLE the cheese on top on the crust, leaving a 2-inch border of crust uncovered.
ARRANGE the squash and onion on top of the cheese. Fold up the uncovered border over the edge of the squash and pinch into pleats.
BAKE for 35 to 40 minutes, or until the crust is browned. Remove from oven, let sit for 5 to 10 minutes.
SLICE into wedges and serve.

Tags:Recipe, Entrees, Low Sodium, Vegetarian, Fall, Winter, Baking, Budget Friendly, Thanksgiving

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Recipe Note

To make this galette even more impressive, try making your own pie dough with our Award-Winning Cabot Butter.

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A little sweet, a little hot, Cabot's Butternut Squash Galette made with Habanero Cheddar hits all the good notes. Give it a try and let us know what you think by leaving a review!

Directions

PREHEAT the oven to 425°F degrees.
TOSS the butternut squash and onion with the olive oil, thyme, and garlic on a large baking sheet. Season generously with salt and pepper.
ROAST in the preheated oven for 15 to 20 minutes, or until the squash is tender.
LINE a baking sheet with parchment paper. Gently unfold and lay out the pie crust on the parchment paper.
SPRINKLE the cheese on top on the crust, leaving a 2-inch border of crust uncovered.
ARRANGE the squash and onion on top of the cheese. Fold up the uncovered border over the edge of the squash and pinch into pleats.
BAKE for 35 to 40 minutes, or until the crust is browned. Remove from oven, let sit for 5 to 10 minutes.
SLICE into wedges and serve.