Butternut Squash Galette with Inspiration Chardonnay


Crust Ingredients

  1. All-Purpose Flour (1 & 1/4 cups)

  2. Stick of Frozen Butter

  3. Ice Water (1/3 cup)

  4. Salt and Pepper (3/4 teaspoon each)

Filling Ingredients

  1. Butternut Squash (2 lbs.)

  2. Large Red Onion (1)

  3. Extra-Virgin Olive Oil (1/4 cup)

  4. Shredded Cheddar (3/4 cup)

  5. Salt and Pepper


For the Crust...

  • I used a food processor for the crust

  • Cut the stick of frozen butter into tiny cubes

  • Put flour, butter, salt, and pepper into the work bowl of the food processor and pulse a few times.

  • Add the ice water through the feed tube and process until the dough comes together.

  • Pat the dough into a disk, wrap it in plastic wrap, and refrigerate for one hour.

For the Filling...

  • Preheat the oven to 425°.

  • Peel and seed the butternut squash, and slice it into 1/4 inch thick slices.

  • Cut the onion into 1/2 inch wedges.

  • Place the squash and onion on a rimmed baking sheet and toss with olive oil.

  • Season well with salt and pepper. Roast for 15 to 20 minutes.

Assemble the Galette...

  • Increase the oven temperature to 450°.

  • Roll the dough out to a 14-inch circle and transfer it to a parchment lined baking sheet.

  • Spread sour cream over the dough, leaving a one-inch border.

  • Sprinkle with 1/4 cup of cheese.

  • Arrange the squash and onion and sprinkle with another 1/4 cup of cheese.

  • Fold the edges of the dough up and over the filling.

  • Bake for 30 to 35 minutes, or until the crust is brown. Sprinkle with remaining 1/4 cup of cheese, cut into wedges, and serve warm with our Chardonnay!