Try this easy fall-inspired Delicata squash galette made with Cabot Extra Sharp Cheddar Cheese (or your favorite Cabot aged cheddar) and a time-saving store bought pie dough. Rustic fall squash and red onion are roasted and flavored with garlic and herbs for a tasty supper or lunch dish.
Ingredients
1 9-inch pre-made, refrigerated pie crust
2 small delicata squash, seeded and cut into ¼ inch thick slices (do not peel)
- 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 Extra Sharp Cheddar, shredded (about 1 cup)
Directions
-
PREHEAT the oven to 425°F degrees.
-
TOSS the delicata 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 most the shredded cheese on top on the crust, leaving a 2-inch border of crust uncovered. (Reserve some shredded cheese to sprinkle on top after the galette is cooked.)
-
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. Sprinkle some shredded cheese on top of the hot galette.
-
SLICE into wedges and serve.
Recipe Note
For another fall-inspired galette recipe try Cabot's Butternut Squash Galette with Cabot's spicy Habanero Cheddar cheese.
Featured Products
Try this easy fall-inspired Delicata squash galette made with Cabot Extra Sharp Cheddar Cheese (or your favorite Cabot aged cheddar) and a time-saving store bought pie dough. Rustic fall squash and red onion are roasted and flavored with garlic and herbs for a tasty supper or lunch dish.
Directions
-
PREHEAT the oven to 425°F degrees.
-
TOSS the delicata 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 most the shredded cheese on top on the crust, leaving a 2-inch border of crust uncovered. (Reserve some shredded cheese to sprinkle on top after the galette is cooked.)
-
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. Sprinkle some shredded cheese on top of the hot galette.
-
SLICE into wedges and serve.
