Butternut Squash Galette with Prosciutto
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 1¼ cup unbleached white flour
  • ¼ teaspoon salt
  • 8 tablespoons frozen unsalted butter, cut into pieces
  • ¼ cup plain Greek yogurt
  • ½ cup shredded Parmesan cheese
  • ¼ cup ice cold water
  • 2 teaspoons lemon juice
For the filling
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup sweet yellow onion, finely diced (about 1 medium onion)
  • 3 cups butternut squash, cubed (about ½ inch cubes)
  • 2 tablespoons (or so) blue cheese crumbles
  • 1 to 2 ounces prosciutto, cut into thin strips and rolled (see photos above)
  • pinch of salt
  • a few grinds of black pepper
For the egg wash
  • 1 egg yolk
  • 1 teaspoon water
For the Butter and Sage Sauce
  • 10 fresh sage leaves
  • 3 tablespoons butter
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine.
  3. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.
  4. In a smaller bowl, whisk together cheese, yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball.
  5. Wrap in plastic and store in freezer for 15 minutes.
  6. To prepare the filling, place butter and olive oil in a large skillet over medium low heat. Add the onions and saute until soft, about 5 minutes. Add the butternut squash cubes and a pinch of salt and toss to coat with oil. Continue cooking, stirring occasionally, over medium low heat for another 10 minutes, or until squash is beginning to soften. It is ready when you can pierce it with a fork, but it still feels firm. Remove from heat.
  7. On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges if desired (galettes can look rustic!). Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the squash and onion mixture evenly over dough. Sprinkle with blue cheese crumbles. Press prosciutto rolls evenly into the squash mixture. Add a couple grinds of pepper, then fold over the edges of the dough, pleating to make it fit.
  8. Whisk together the egg yolk and water. Brush crust with egg wash and bake at 400 degrees Fahrenheit for approximately 30 to 40 minutes. It took me exactly 35 minutes every time, but ovens do vary. Galette is done when the squash is tender and the crust is golden brown.
  9. While the galette is baking, prepare the Brown Butter and Sage. Add the butter to a small saucepan over medium heat. Whisk until the butter begins to bubble and foam. Toss in the sage leaves and cook, stirring occasionally for 1 minute. Remove sage leaves to a paper towel to drain. Remove butter immediately from heat.
  10. When ready to eat, drizzle galette with the brown butter sauce and top with crispy sage leaves. Serve warm.
Recipe by Some the Wiser at http://somethewiser.danoah.com/2017/11/butternut-squash-galette-prosciutto.html