Make the best of winter squash with this simple thyme butternut squash galette with parmesan crust. It features caramelized onions, feta cheese, roasted butternut squash, all wrapped up in a rustic pie crust prepared with parmesan cheese. A feel-good recipe you will want to add to your weekly menu rotation!
When it comes to galettes or so-called rustic pies, I’m always up for the party! I’m crazy for all things crust, and if you’re with me on this you know that galettes are a safe bet since they have more crust on the edges. Also, if you’re new to baking pies, galettes are the most forgiving recipe out there: just roll out the dough, and the filling in the center and gently fold the edge over.
You get the idea, I love galettes. And I love them both sweet or savory. This time I came up with a recipe that features thyme-roasted butternut squash, red onions and feta, on top of an incredible flaky parmesan crust. The result is crusty, with a sweet and savory filling that keeps you warm and satisfied.
- Butternut squash. I used a small-medium butternut and sliced it into medium-size slices. Other winter squash varieties would work too, just pick your favorite.
- Thyme. This seems like a detail but it makes the whole difference in terms of flavors in the recipe; don’t skip it and use it fresh rather than dry. Alternatively, you could use sage in this recipe.
- Red onions. Melt them in a sauté pan, then add sugar and balsamic vinegar and let cook until slightly sticky and caramelized. If you’re paying attention to your sugar intake, you can skip the caramelization part and simply melt them in butter until soft and tender before using them.
- Feta cheese. It adds salty flavors that contrast perfectly with the sweet caramelized onions. Goat cheese would work too.
- Parmesan. For the crust (see below for details).
A savory parmesan crust
This no-fuss parmesan crust will elevate your savory pies and galettes to the next level. Simply place flour, salt, diced cold butter, grated parmesan cheese in a food processor and pulse! Gradually add ice cold water until the dough comes together and that’s pretty much it! The use of parmesan cheese adds more salty flavors and make the crust even flakier.
Useful tips for success. Make sure you use very cold, diced butter and grated parmesan cheese. Also, don’t pass on the chilling step: this will help the dough to hold its shape while rolling it out.
The filling: butternut squash + onions
- Start with roasting the sliced butternut squash in the oven with just a light drizzle of olive oil, salt and pepper, and some fresh thyme.
- Meanwhile, caramelize the onions. Melt red onions in some butter and oil until soft and translucent, then add the sugar and the balsamic vinegar and continue cooking until mixture is sticky and gently caramelized to your liking.
How to assemble butternut squash galette?
This is the fun part, so keep it entertaining (you can also involve your kids if you have any) and get creative!
- Start with rolling out a large disk of dough.
- Add the caramelized onions in the center, leaving a large border all around.
- Garnish with feta cheese,
- Then add another layer of the roasted butternut squash, and sprinkle with additional thyme.
- Now gently fold the edges of the dough over the filling, overlapping when necessary.
- Brush the edges with beaten eggs.
A few more ideas: Top the filling with some crushed, toasted hazelnuts, and use extra grated parmesan cheese over the brushed edges of the galette before baking.
Other savory galette recipes:
- Heirloom Tomato Ricotta Galette
- Balsamic Caramelized Onions and Goat Cheese Tomato Galette
- Fancy Balsamic Tomato Galette with Prosciutto and Fresh Figs
- Rustic Goat Cheese and Wild Mushrooms Galette
What to do with butternut squash?
- Cranberry Quinoa Stuffed Butternut Squash
- Butternut Squash and Brussels Sprout Pizza
- Butternut Squash Risotto with Sautéed Mushrooms
Butternut Squash Galette with Parmesan Crust
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Savory
- Diet: Vegetarian
Make the best of winter squash with this simple thyme butternut squash galette with parmesan crust. It features caramelized onions, feta cheese, roasted butternut squash, all wrapped up in a rustic pie crust prepared with parmesan cheese.
For the parmesan crust:
- 1 ¼ cups (150g) all-purpose flour
- 1 stick (115g) cold unsalted butter, diced
- ¼ teaspoon salt
- 3 Tablespoons parmesan cheese, grated + extra for the edges
- 4–6 Tablespoons ice cold water
- 1 egg, for brushing
For the filling:
- 1 small butternut squash, peeled, seeded and sliced
- 1 Tablespoon fresh thyme + extra for serving
- 1 red onion, thinly sliced
- 3 Tablespoons olive oil, divided
- 1 Tablespoon unsalted butter
- 1 Tablespoon balsamic vinegar
- 1 teaspoon sugar
- 5.3 ounces (150g) feta cheese, crumbled
For the parmesan crust:
- Place the flour, butter, parmesan cheese and salt in a food processor and pulse until it resembles a coarse. Gradually pour in some ice water over mixture and pulse until it just forms a ball, being careful as to not overwork the dough.
- Gently press dough into 5-inch (10-12 cm) thick disk and chill in plastic wrap in the fridge for 1 hour.
For the filling:
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Lay out the butternut squash over the baking sheet in one single layer and drizzle lightly with oil. Sprinkle with fresh thyme, add salt and pepper, and roast in the oven for about 25 minutes, or until tender, flipping squash halfway through cooking.
- Meanwhile heat 1 Tablespoon of olive oil and 1 Tablespoon of butter in a skillet placed over medium-high heat. Add the onion and cook until soft and translucent, stirring occasionally. Add the sugar, the balsamic vinegar, and cook until lightly caramelized and sticky, about 8-10 minutes. Remove from the heat and set aside.
- Roll out your dough into a 12-inch (30 cm) disk on a lightly floured surface. Transfer the dough to a prepared baking sheet lined with parchment paper.
- Layer the caramelized onions onto the rolled out dough, leaving a 2 inch boarder. Sprinkle with feta cheese and layout the butternut squash on top. Fold the crust edges over the filling, pleating dough as necessary.
- Brush the dough with the beaten egg, sprinkle some grated parmsesan cheese, add some fresh thyme, and bake in the oven until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let the galette cool slightly before slicing and serving.
Keywords: butternut squash galette
Did you make this recipe?
Lastly, if you make this Butternut Squash Galette with Parmesan Crust, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!