Butternut Squash Galette

I love butternut squash in any form, but it takes a lot of work to cut so I don't cook with it nearly enough. When I do, it has to be a special recipe. This one is worth it. I've served this as an appetizer and as a main course. It could travel well for holiday potlucks or autumn dinner parties from now on.

Rustic yet full of nuance, salty creamy cheese, fragrant thyme complementing sweetness from the winter squash, and red onion with the right blend of buttery crust.
Servings: 6 yield(s)
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Ingredients
    For Pie Crust
  • 1/2 cup unsalted butter (very cold)
  • 1 1/2 cup cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/4 cup whole milk (cold)
    • For Filling
  • 2 lb butternut squash peeled, seeded, and cut into 1/4-inch
  • 1 red onion, cut through the core into 1/2-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 1 tsp curry powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1 tbsp brown sugar
  • 2 spring fresh thyme
  • 1 pinch kosher salt and pepper
  • 1/2 cup sour cream
  • 1/2 cup crumbled feta cheese (plus more for serving)
Instructions
    Make the dough
  1. Pulse together the flour, sugar, and salt in a food processor, once or twice until just combined. Add the butter cubes to the flour mixture and pulse for 20 seconds.
  2. Add cold milk, pulsing once or twice between each tablespoon addition. The dough is ready when it appears crumbly but will easily hold together when pinched between two fingers.
  3. Form the dough into a ball, wrap the ball tightly in plastic wrap. Refrigerate the dough for at least 20 minutes.
    4. Make the filling
  4. Meanwhile, make the filling. Preheat the oven to 425°. Ona large rimmed baking sheet, toss the butternut squash and the onion with olive oil, curry powder, garlic powder, cinnamon and brown sugar. Season generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Let cool.
  5. Increase the oven temperature to 450°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper-lined baking sheet.
  6. Spread the sour cream over the dough, leaving a 1 1/2-inch border. Sprinkle 1/4 cup of the cheese on top. Arrange the squash and onion over the sour cream and sprinkle fresh time and the 1/4 cup of cheese on top. Fold the pastry edge up and over the vegetables to create a 1 1/2-inch border.
  7. Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges, and serve warm.