Butternut Squash and Caramelized Onion Galette

INSTRUCTIONS

Preheat oven to 375 degrees. Halve butternut squash, remove seeds and brush each cut side with olive oil. Place the squash halves cut side down on a baking sheet. Roast for 35-40 minutes, or until tender but not a pulp. The squash should be easy to dice but should not be so soft that it forms more of a puree. Remove from oven and let cool slightly. Keep the oven on and increase temperature to 400 degrees.

Meanwhile, heat a large skillet over medium heat for 2 minutes. Add butter and 1 tablespoon olive oil, or enough to coat the bottom of the pan. Add onion, stir and continue cooking for about 20-25 minutes until deep golden brown, stirring often. Season with 1/4 teaspoon cayenne pepper, salt and pepper. Set aside and let cool slightly.

Once squash is cool enough to handle, peel off the flesh and dice the squash into ½-inch cubes. Combine with caramelized onion and fontina cheese. Taste and adjust seasoning as needed. On a well-floured surface, roll out galette dough into a 12-inch circle. Place on a baking sheet lined with parchment paper. Sprinkle the dough with parmesan, leaving at least a 1-inch border. Spread the caramelized onion, butternut squash and fontina cheese mixture evenly over the dough up to 1-inch from the edge. Dot with goat cheese. Tuck sage leaves evenly throughout. Sprinkle a little sea salt and pepper on top and dust with remaining parmesan.

Fold the uncovered dough up and over the filling, making a crude shell around the edge. Brush edge with beaten egg. Bake on the lowest rack in the oven until crust is nicely browned, about 35 minutes.

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