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Acorn Squash Galette

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  • Author: Cosette Posko
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 8 slices 1x
  • Category: Appetizer, Baked Good
  • Cuisine: American

Ingredients

Units Scale

Galette Filling

  • 1 half acorn squash (seeds removed)
  • 4 tbsp unsalted butter (divided)
  • 2 tbsp maple syrup
  • 2 large onions, sliced
  • 1/2 tsp kosher salt
  • 4 leaves sage, chopped fine
  • 1 half apple, thinly sliced
  • 1 tsp pomegranate molasses
  • 1/4 cup pomegranate seeds
  • 1 tbsp chopped toasted pecans
  • 1 whole egg + splash of water

Pie Dough

  • 1 recipe favorite pie dough (chop 2 sage leaves and mix in dough)
  • 1 tsp flake herbed salt

Instructions

  1. Preheat oven to 400 degrees Fahrenheit and line sheet pan with parchment paper.
  2. Prepare your favorite pie dough or store bought variety. I like to add in some chopped sage leaves into the dough to give it a little extra flavor. Prepare and place in fridge until ready to roll.
  3. Cut your acorn squash in half and remove seeds. You'll only need one half for one galette but feel free to cook the whole thing. I slice the squash into half moons about 1/2" thick and place into a large pan with a bit of water, cover and allow to steam for about 10 minutes on medium high. You want the squash to be fork soft but not mushy otherwise it will fall apart, so do keep checking.
  4. Once squash is done, remove and let cool the remove the outer skin.
  5. Add about 2 tbsp butter to the same pan and let brown slightly. Add in your squash then drizzle with maple syrup. Just heat it all up slightly so the squash is coated in butter and a touch of maple syrup. Set aside.
  6. In another large pan, heat your remaining 2 tbsp of butter and add in your sliced onions. Let the onions cook down on medium-low heat until they begin to brown and caramelize. Be sure to frequently stir and shift in the pan so they evenly cook. Salt slightly (about 1/2 tsp) of kosher salt. Once cooked and wilted down, add in your chopped sage.
  7. Begin assembling your galette.
  8. Remove your pie dough and roll out into a large circle (about 10") on a well floured surface.
  9. Place pie dough onto parchment lined sheet pan.
  10. Leaving about an inch border around the galette, place your caramelized onions first. Then a layer of acorn squash on top.
  11. Next tuck in thin slices of apple in between the acorn squash. *
  12. Drizzle the top with a pomegranate molasses. *
  13. Fold over the edges of your galette, brush with egg wash and finally sprinkle the sea salt on crust.
  14. Bake in preheated oven for 25 minutes on top 1/3 of oven.
  15. Remove when edges are browned and flaky.
  16. Once galette is removed from oven, top with pecans and pomegranate seeds. Enjoy warm or at room temperature. *

Notes

*This recipe would be lovely with pears instead of apples.

*Pomegranate molasses can be found at most specialty food stores or online. You can certainly omit or use a touch of honey or molasses if you'd prefer.

*Any nut will do if you'd like the added crunch, walnuts would be a lovely addition.

 

Find it online: https://cosetteskitchen.com/acorn-squash-galette