In this recipe you will learn to make the perfect flaky crust for this sweet and savory galette. It’s perfect vegetarian meal served with salad or an additional healthy Thanksgiving side.
Make the dough
In a large bowl, whisk the flour with ¾ tsp each of salt and pepper. Working over the bowl, grate the frozen butter on the large holes of a box grater. Gently toss the grated butter in the flour. Stir in ⅓ cup of ice water until the dough is evenly moistened. Scrape out onto a work surface, gather up any crumbs and knead gently just until the dough comes together. Pat into a disk, wrap in plastic and refrigerate until chilled, about 1 hour.
Meanwhile, make the filling
Preheat the oven to 400°. On a large rimmed baking sheet, toss the butternut and kabocha squash with 2 tbsp olive oil and one tbsp Turmeric Ginger Spice and on another baking sheet add the remaining olive oil and spice to the onions. Season both trays generously with salt and pepper. Roast for 15 to 20 minutes, until the squash is tender but not falling apart. Keep an eye on the onions so they do not burn at the tips. Let cool.
Increase the oven temperature to 425°. On a lightly floured work surface, roll out the dough to a 14-inch round. Carefully transfer to a parchment paper–lined baking sheet. Spread the sour cream over the dough, leaving a 1 ½-inch border. Sprinkle ¼ cup of the cheese on top. Arrange the squash and onion over the sour cream. Fold the pastry edge up and over the vegetables to create a 1 ½-inch border.
Bake the squash galette for 30 to 35 minutes, until the crust is browned; let cool slightly. Sprinkle with shredded cheese, cut into wedges and serve warm.
Make Ahead: The galette can be made a few hours early and rewarmed before serving
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Healthy On You Recipes and cooking tips by Samantha Binkley. Many of these recipes use Samantha's 100% Organic Spice Blends that take the guess work out of cooking.