Butternut Squash Caramelized Onion Galette
Rustic, delicious, and TJ’s-inspired—the lazy shortcut edition.
I was at Trader Joe’s the other day and nearly grabbed their seasonal butternut squash galette—convenient, tempting, and it was calling my name—before I stopped myself.
After all, why splurge on something like this when the essentials were already in my pantry?
So I set out to make my own version—with ease as the number-one goal.
Which meant using pre-cut butternut squash, a store-bought pie crust, and a soft, flavorful cheese that requires zero grating.
Thankfully, a galette is the most forgiving kind of pie—no fuss, no perfect crimping, no straight lines required. Love that for us.
A two-pound bag of pre-cut squash is a gift. Because peeling squash? Not today, thanks. And tomorrow’s not looking good either.
Also, I could make my own pie crust… except for one tiny problem: I don’t want to.
Show me one person on Earth who doesn’t love a good kitchen shortcut. I’ll wait.
This recipe lets butternut squash be the star—roasted until sweet and tender, tossed with silky, slow-cooked onions, and piled over crumbled cheese in a free-form pastry that bakes into something deeply delicious.
Honestly, the smell of onions caramelizing in butter on a rainy, dark morning is its own kind of magic—warm, cozy, and a little romantic. I’m not sure there’s a better smell, and I say that as a professional sniffer.
This is the part where I tell you that the extra-deep crispiness on the onions was totally part of my plan. It wasn’t.
The dog needed to go out and…honestly, everything after that is a blur. Just know that onions crisp up fast toward the end, so maybe don’t wander off like I did. They were delicious, though!
Simply roll out a prepared crust to a 12” round, then:
Sprinkle cheese on the bottom.
Pile the roasted squash and onion mixture in the middle.
Fold the pastry up over the filling.
Chill for 15 minutes.
Bake and slice.
Each bite is flaky, crispy, toasty, messy, and downright delicious—exactly the kind of easy dinner that makes a regular Tuesday feel special. Add a cold, crisp green salad and you’ve got a whole moment.
I’m thankful for you. Wishing you a wonderful week, friends.
Butternut Squash and Caramelized Onion Galette
Ingredients:
Cubed butternut squash, about 2 pounds
2 tablespoons olive oil
1 teaspoon kosher salt
3 tablespoons unsalted butter
1 large yellow onion, peeled and cut in half, then sliced thinly into half- moon shapes
1/2 teaspoon kosher salt
1/8 teaspoon sugar (this is a pinch, use your fingers if you want)
1 store bought pie crust (I use Pillsbury premade Refrigerated Pie Crust)
Boursin cheese, crumbled. (You’ll need half of a standard 5.3 ounce
package, snack on the rest with crackers or celery)
2-3 tablespoons grated parmesan cheese
1 egg, whisked with a teaspoon of water
Instructions:
Prepare the squash by preheating oven to 375F. Buy a whole squash and
peel it, cut it in half, remove the seeds and cut it into 1/2-inch cubes.
OR, buy pre-cut squash which is available now at most grocery stores. The
2-pound bag of raw cubed squash at TJ’s will give you about 3 cups roasted
squash.
Toss the cubed raw squash with the 2 tablespoons of olive oil and salt, then
place on a large baking sheet lined with parchment paper (or foil). Roast
the squash in the oven until it’s tender, 30-35 minutes.
While the squash is in the oven, cook the onions by melting the butter in a
large skillet.
Add the onions to the melted butter with the kosher salt and the sugar.
Cook on low heat, stirring occasionally for about 20 minutes until golden
brown.
Toss the roasted squash and caramelized onions together, then set aside to cool to room temperature.
Assemble the Galette:
On a nonstick work surface (use a little flour on a clean countertop or cutting board) and roll the pie crust out to a 12” (inch) round.
Transfer the crust to a parchment-lined baking sheet.
Crumble the Boursin cheese in the middle of the dough, leaving a 2” (inch)
border.
Pile the squash/onion mixture on top of the cheese, and sprinkle the
Parmesan cheese over the top.
Fold the edges of the pie crust up over the outside edges of the squash
filling, pleating and pinching the folds to hold it together. Note that the crust will not cover the squash mixture completely, the center of the galette is supposed to be open.
Chill the galette in the refrigerator for 15 minutes.
Increase the oven temperature to 400F.
Lightly brush the exposed crust with egg wash.
Bake for 30-35 minutes until the crust is golden brown. Remove from the
oven and let the galette rest for 10 minutes. Cut into wedges and serve. Tips:
Use one generous cup of manchego, fontina, havarti or gruyere cheese instead of Boursin if you’d like.
You’ll need just under 2 and a 1/2 to 3 cups of roasted butternut squash for this recipe. I pile the squash mixture in the center of the crust, then press it together gently to make a compact round with clean hands. This makes it a bit easier to pull the crust up and over the edges.
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