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Butternut Squash Galette
Peggy Jones
Retired southern lady who loves The Lord, her family and her church family, in that order. And I love to cook, eat and share recipes and tips.
Ingredients
  • 2 large yellow onion sliced ⅛th inch
  • ½ teaspoon Kosher salt to taste
  • 2 tablespoons extra virgin olive oil divided
  • 11-inch refrigerated pie crust dough store bought or homemade
  • 12 ounces peeled and sliced butternut squash from a 20 oz squash (see below)
  • Freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese try Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, for vegetarian
  • 2 teaspoons fresh thyme leaves
  • 1 large egg beaten
Steps
Directions at skinnytaste.com
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