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“A galette is something like a free-form pie. This delicious, easy dish is from Elaine Khosrova, courtesy of the Cheese Culture magazine.”
1hr 25mins

Ingredients Nutrition

  • Caramelized Onion
  • 1 tablespoon olive oil
  • 1 yellow onion, a large one peeled and thinly sliced into rings
  • Pie Filling
  • 12 ounces winter squash, uncooked and peeled (butternut, acorn, hubbard, or kabocha)
  • 13 cup fresh orange juice
  • 2 teaspoons fresh rosemary, minced
  • 12 teaspoon salt
  • 1 cup sharp cheddar cheese, grated
  • Crust
  • 1 pie crust, unbaked (either your own recipe or store-bought)


  1. In a large skillet, heat oil over medium heat.
  2. Add onion, and reduce heat to medium-low.
  3. Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
  4. Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
  5. Heat oven to 350°F
  6. Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
  7. In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
  8. Place pie crust on ungreased baking sheet.
  9. Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
  10. Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
  11. Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
  12. Allow to cool before serving; it’s best to slice the galette when it’s warm, not hot.

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