Butternut Squash Galette
Category
Entrees
Servings
Prep Time
Cook Time
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.
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
-
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.
Nutrition
Nutrition
- per serving
- Calories
- 390
Amount/Serving
% Daily Value
- Fat
- 25 grams
- 38%
- Saturated Fat
- 8 grams
- 40%
- Cholesterol
- 20 milligrams
- 7%
- Sodium
- 310 milligrams
- 13%
- Carbs
- 36 grams
- 12%
- Fiber
- 3 grams
- 12%
- Sugar
- 5 grams
- Protein
- 7 grams
- Calcium
- 202 milligrams
- 20%
Recipe Tips
To make this galette even more impressive, try making your own
pie dough with our Award-Winning Cabot Butter.
