Oh my goodness it’s my new very favourite thing. I know I’ve already talked about this. Do they make sage chips?! If not, they certainly should. Brownie points if you bring them to me.
I’m all about the galettes! You might remember this fruity one I made in the summertime and how much I loved it. I used store-bought puff pastry for that one, but homemade pie crust pastry for this savoury one. The funny part was that at least three fellow food bloggers posted pics of butternut squash galettes on Instagram the week I made this. It’s like the blogosphere was telling me to just DO IT. So I did it.
Galettes are so much easier than pies. They’re just messy pies that are fifty thousand times easier to make. Why do we even bother with pies? I have no idea. Or pie dishes, in this instance? Who knows.
The pie crust is my go-to and I love it. I read somewhere that to get pie crust just right, you HAVE to use shortening. I’m actually a huge fan of shortening, especially in chocolate chip cookies. And yes, I realize it’s absolutely terrible for you. But it makes things yummy! Like this crust.
I’ve tried a million different pie crusts and this one is fool-proof. People complain all the time about not being able to get pie crust just right and well… just try this recipe. It’ll work! Promise.
- Pie crust dough (I used my favourite)
- 1 tbsp olive oil
- 2 tbsp butter, plus 3 tbsps butter
- 1 small onion, sliced
- 3 cups cubed butternut squash
- 2 tsps minced garlic
- 2 tbsps freshly chopped sage
- 1 tbsp brown sugar
- 8 fresh whole sage leaves
- Grated parmesan
- Preheat oven to 400 degrees. Heat a frying pan and add olive oil and first portion of butter. Add onion, squash, garlic, sage and sugar. Stir. Coo until the squash is tender. Set aside. Roll out your pie crust and place on a lined baking sheet. Add the squash mixture to the centre. Fold the edges of the crust in and over top of the squash. Sprinkle with parmesan to your liking. Bake the galette until the crust is golden, about 45 to 50 minutes. While it's cooking, add remaining butter to a small pan and whisk until bubbly. Drop in the sage leaves and fry for 30-60 seconds. Remove immediately. At this point, the butter should be slightly golden. When the galette is done, drizzle with brown butter and garnish with crispy sage.
- Adapted from How Sweet It Is