Thanksgiving onion squash galette

Thanksgiving onion squash galette

Nov 15 2021


1 h

Makes 1 galette

This is so tasty, super festive and right on point for the Holiday season. Plus it is so easy to make since we are using store bought dough.


  • 1 pie dough (store bought, thawed)
  • 1 small delicata squash
  • 1 large yellow onion
  • 1/4 cup of pumpkin puree
  • 1/4 cup of ricotta cheese
  • 4-5 sage leaves
  • 1/4 cup of pine nuts
  • 2-3 tbsp of olive oil


Preheat the oven at 400F. Place the pie dough on a lined baking sheet and reserve in the fridge.

Peel, remove the seeds and lose the delicata squash. Toss with 1 tbsp of olive oil, some salt and pepper and roast for 10-15 minutes in the oven.

Peel and slice the onion and sauté on low with the rest of the olive oil in a pan until caramelized. This might take up to 10 minutes.

Mix the ricotta and pumpkin purée with a pinch of salt and pepper. Spread at the center of the pie dough leaving a 1/2 inch border all around. When veggies are cooked, place them on top of the dough as well. Fold the borders in and sprinkle the pine nuts.

Bake for 35-40 minutes, bringing the temperature down to 350F halfway there.

Meanwhile fry the sage leaves in the remaining tbsp of olive oil for 1-2 minutes just until crispy.

When the galette is cooked sprinkle the crispy bits on it.

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