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Caramelized Onion, Butternut Squash & Goat Cheese Galette

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Squash pie. Right? Because pumpkins aren’t only for carving.

This could be pumpkin – the small, sweet sugar pumpkins most often labeled “pie”. They aren’t as woody and sinewy as their grandfathers, and easier to handle for baking. But really it’s butternut – the most common of the winter squash, but congenial in shape, allowing easy access to its innards. I like to buy ones with thick necks, then cut them off, peel and thinly slice and lay over grainy pastry with caramelized onions and cheese – goat, mostly, but I imagine Boursin would be a treat, or Stilton if you like it like that. (I just realized I’m posting a squash double header – ’tis the season, I suppose.)

Galette Collage

I still don’t have an oven. Some mornings, when it’s still dark, my neighbours see me sneak Bigfoot-like across the street to my sister’s house to put something or other in her oven. It’s like back in the day of Dickens, when families brought their turkeys to the community bake house to roast.

But! After a long lull and a few spurts of painting (although I got distracted and wound up painting the bannister on the stairs in the hallway instead – not an easy task with a large black dog) we’re going to make some major headway this week, when both the fridge and stove arrive AND the countertops are installed – serendipitously on my birthday. Coincidence? Totally. So here’s hoping there are no disasters, and everything was measured properly and fits together nicely like it’s supposed to.

But the upper cabinets are in! the trim is on! there’s a nice box just for the fridge to slide into! I’ve never had a new car nor a new fridge in my life – I think this makes me an official grown-up.

Kitchen Collage Oct 28

Look how clean and white it all is! Now I just need to get moving on a makeover here and clean it up to match. Oy. Can I just call a time out? Who’s with me?

By the way, I’ve been meaning to apologize for being all chatty on social media and tending toward MIA here. Once I post something (or send off a story) I tend to not look at it again, for fear I’ll want to change everything once it’s too late. And I sometimes forget I can go into the dashboard to reply to comments, and when I do the sheer volume of spam slows me down. But I do love chatting with you here, and if you have questions I promise I’ll be more timely with my answers.

In this galette I used a combination of whole grain flours – whole wheat, oat and barley – play around with these too if you like, or go the traditional all-purpose route. I liked the tweedy, sturdy whole grain crust – so much in fact that this was breakfast one day, and then lunch, and then I made another the next day. It’s just as good cold, so it’s the sort of thing you can leave on your dining room table and swipe slivers of every time you walk past.

Caramelized Onion, Butternut Squash & Goat Cheese Galatte

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October 28, 2014

  • Makes: Serves 8.



1 1/3 cups all-purpose or whole wheat flour, or some of each

1 tsp. sugar

big pinch salt

1/2 cup butter, chilled and cut into bits

1/4 cup cold water


1 medium butternut squash

olive or canola oil

a dab of butter

1 onion, halved and thinly sliced

a few sprigs of thyme or rosemary

salt and freshly ground pepper

1/3 cup soft goat cheese (or crumbled blue cheese)


1To make the pastry, combine the flours, sugar and salt in a medium bowl. Add the butter and blend it in with a fork, pastry cutter or even your fingers until the mixture is well combined, with pieces of fat the size of a pea remaining. Add the water and stir just until the dough comes together. Shape it into a disc and let it rest for at least 20 minutes, or refrigerate for longer.

2When you're ready to make the galette(s), preheat the oven to 375F. Cut the thick neck off the butternut squash, peel it with a sharp paring knife and cut it in half lengthwise. Slice each piece into 1/4-inch thick slices. Place in a glass (or microwave-safe) bowl, drizzle and toss with oil, cover with plastic wrap or a lid and microwave for 3-4 minutes, until the squash is tender.

3Meanwhile, set a skillet over medium-high heat. Add a drizzle of oil and a dab of butter and saute the onion for 4-5 minutes, or until turning golden. Pull the leaves off the thyme or rosemary and add them to the pan (if it's rosemary, finely chop them first) and season with salt and pepper.

4If you like, divide the pastry in half or quarters. On a lightly floured surface, roll each piece into a circle about 1/4-inch thick. Transfer to a parchment-lined baking sheet. Layer the squash and caramelized onions in the middle of the pastry, adding dabs of goat cheese too. Leave at least half an inch uncovered around the filling, and fold up the edges to enclose the squash, crimping them a bit wherever it naturally folds in order to keep it in place. Bake for 20-30 minutes (for smaller galettes or a larger one), or until golden.

5Slide out onto a cutting board and cut into wedges.


About Julie

16 comments on “Caramelized Onion, Butternut Squash & Goat Cheese Galette

  1. Anonymous
    October 29, 2014 at 4:31 am

    Oooh look at your gorgeous new cupboards! I love this galette – make a similar one myself. All the best flavours of autumn!

  2. Mardi (eat. live. travel. write.)
    October 29, 2014 at 4:31 am

    ^^^^ that would be me (not enough coffee!)

  3. Jules @ WolfItDown
    October 29, 2014 at 2:29 pm

    What a transformation of your kitchen, you guys must have worked so hard, but it seems like it will be well worth it once it’s all done 😀 Fabulous!
    And that galette, yum! I carved this year’s first pumpkin tonight actually, and made a pumpkin pudding, but this – this has me wanting to whip up a galette, onle need the onion and cheese and I’m good to go! Thanks for the inspiration ^ ^

  4. rose
    October 29, 2014 at 5:26 pm

    What? This is a revelation! Would never have thought to put this stuff in a pie!! I’m doing this tomorrow as I have all the ingredients.

    Your kitchen looks super!!

  5. Sue.D
    October 29, 2014 at 9:46 pm

    Just wow. Love the look of that – and love the sound of that pastry!

    Had your stuffed spaghetti squash last night – with ground chicken to appease the non-beef eating daughter – was absolutely delish. Also had some fresh mozza left over, so used that.

    I love the season of the squash! Thanks!

  6. La Torontoise
    October 30, 2014 at 5:13 am

    Julie, I’ve been reading your blog for a while but only now write. Thank you so much for this simple but high-impact recipe. I love all things pumkin and I do have a good size butternut squash bought yesterday at my local market. Can hardly wait to do something with it: -) and now I know what will be the focus for tonight!

    Have a good weekend!

  7. Alicen
    October 30, 2014 at 11:11 am

    I’ve never thought of making a galette with squash but it looks delicious!! Caramelized onions are my favourite!

  8. rose
    October 31, 2014 at 1:50 pm

    Hi Julie from soggy Vancouver

    As I said above, I did make the butternut galette last night and it was fabulous! Like you, I’m making it again today only with sweet potato. Hope it works…

    thanks and Happy Halloween!!

    • Julie
      November 2, 2014 at 8:48 am

      Rose – so glad you’re enjoying it in soggy Vancouver!

  9. kathleen smith
    November 7, 2014 at 9:54 am

    the kitchen looks great and authentically YOURS, not designed. I hope you will cook in it happily for years to come! from boston, ma

  10. Lynn
    November 16, 2014 at 10:38 am

    I am wondering if you could freeze one of these. If so, before or after baking?

    • Julie
      November 23, 2014 at 11:00 pm

      I’m sure you could Lynn – I’d say either, but I generally freeze before baking and bake from frozen!

  11. ermcalgary
    November 19, 2014 at 12:31 am

    This is very fascinating, You are an excessively professional blogger.
    I’ve joined your feed and look forward to looking for more of
    your wonderful post. Additionally, I have shared your website in my social networks

  12. gertrud
    September 13, 2016 at 10:55 pm

    Hi Julie,

    tried the galette with a carrot filling since for some reason 3 bags had somehow found their way into my fridge.
    It turned out great. Loved the pastry.

    Totally unrelated question:
    in one of your posts I read that you froze whole bananas to use them later.
    Did that, but now just thaw, peel and mash? Want to use them for carrot cake muffins.

    • Julie
      September 14, 2016 at 10:01 am

      Yes! thaw them in their skins, and they squeeze right out almost already mashed. So easy!

      • gertrud
        September 14, 2016 at 3:56 pm

        Great, thank you!
        I’ll give it a go.

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