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Caramelized Onion & Butternut Squash Galette

Clean Recipes

Divine! This Caramelized Onion & Butternut Squash Galette is swoon-worthy and so adaptable to a variety of savory fillings. Make a few and keep them in your freezer – you’ll be happy you did.

Caramelized Onion & Butternut Squash Galette

GLUTEN, GRAIN & SOY FREE, PALEO FRIENDLY
VEGAN & DAIRY FREE WHEN MADE WITH COCONUT OIL & VEGAN CHEESE
SERVES 4-8

Use This

Crust
1½ cups almond flour
½ cup tapioca flour
½ teaspoon sea salt
½ teaspoon thyme
¼ teaspoon garlic granules/powder
¼ teaspoon red pepper flakes
6 tablespoons cold butter chopped
2 eggs

Filling
1 medium-large butternut squash, peeled, cubed small, roasted
3 tablespoons butter
2 large onions, halved, sliced thin
1½ teaspoons salt
1 teaspoon thyme
½ teaspoon red pepper flakes
½ cup shredded cheese (we use raw swiss or cheddar)

Do This

Crust

  1. In a food processor, combine the almond and tapioca flours, salt, thyme, garlic granules/powder, red pepper and butter. Pulse until coarse.
  2. Add 1 egg and pulse again until dough comes together.
  3. Wrap dough in parchment and place in fridge for 1 hour (up to overnight).

Filling

  1. In a large pan, over medium-low heat, melt butter. When butter starts to make a sizzling sound, add onions, salt, thyme and pepper. Stir, cover and cook until soft and tender, about 10-15 minutes. Stir occasionally.
  2. When onions are cooked, remove from heat. Add butternut, cheese and stir; set aside.

Assemble Galette

  1. Preheat oven to 375.
  2. Roll out dough between parchment – you want it thick enough to hold the filling and fold up the sides.
  3. Place filling in the middle, leaving 2 inches empty from the edge. If you’re worried that there’s too much filling, don’t use it all. Save as a side dish or eat with your morning eggs.
  4. Gently, fold the sides up, using the parchment to help guide you and avoid cracking.
  5. Take the remaining egg, add a splash of water and beat to make egg wash. Brush the outside dough with the egg wash and gently sprinkle with sea salt and black pepper.
  6. Leave the galette on parchment and transfer to a baking sheet. Bake 35-40 minutes – the crust should be golden. Let cool 10-15 minutes and serve.

Quick Tip: You can easily change out fillings and the galette freezes well. It was a big hit at a get together – everyone who tried it was in love (g-free and not).

Recipe inspired by Bakerita.

Print

Tagged: Butternut Squash, Fall, Galette, Gluten Free, Grain Free, Paleo Friendly, Vegan Friendly, Winter

Reader Interactions

Comments

  1. Rohini says

    September 17, 2021 at 7:56 am

    I tried this recipe and the output is outstandingly yummy!

    Thank you for the recipe

    Reply
    • Danielle says

      September 17, 2021 at 10:04 am

      Thank you – and I totally agree! But what I really love are the endless veggie possibilities… You could replace the butternut squash with any squash (winter or summer) or potatoes.

      Enjoy 🙂

      Danielle

      Reply

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