Recipe test: butternut squash and caramelized onion galette

Yes, it's another recipe test from Smitten Kitchen's new cookbook, and it's another keeper.  (It's also available on her blog here). With a side salad, this makes a terrific lunch or dinner, and there is something wonderfully romantic about its rustic nature alongside mismatched glasses of a funky French white wine.  Am I getting too Anthropologie on you?

I made a couple of adjustments: I used acorn squash instead of butternut, and I also used a homemade sourdough pizza crust my husband had made and put in the freezer.  I also threw in some smoked paprika because I thought the squash needed a little something-something. So, I've included those changes to the recipe pasted below; click on the above link for the original. 

Butternut Squash and Caramelized Onion Galette

Serves 6

For a similar version of the sourdough crust, click here.

For the filling:
1 medium acorn squash
2 tablespoons olive oil
1 large onion, halved and thinly sliced in half-moons
2 teaspoons salt
1/4 teaspoon cayenne, or to taste

1/2 teaspoon smoked paprika
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves

Make pizza crust following link above. 

Preheat oven to 375 degrees F. cut squash in half and scoop out seeds. Lightly salt the flesh and place cut-side down on a rimmed baking sheet.  Add water to the baking sheet until it's almost full and bake for 30 minutes or until pieces are tender. Set aside to cool slightly, then peel away the skin and cut into bite-sized pieces.

While squash is cooking, melt olive oil in a heavy skillet and cook onion over medium-low heat with the one teaspoon of the salt.  Stir occasionally and cook until golden brown, about 20 minutes. Stir in cayenne.

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, smoked paprika, and herbs together in a bowl.

On a floured work surface, roll the dough out into a 12-inch round. Transfer to a pizza tray or baking sheet lined in parchment paper. Spread squash, onions, and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open. Sprinkle cheese on top, hitting some of the folded-over crust.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.