Winter Squash Galette - cooking recipe

Ingredients

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)
1/3 cup fresh orange juice
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
1 cup sharp cheddar cheese, grated
Crust
1 pie crust, unbaked (either your own recipe or store-bought)

Preparation

In a large skillet, heat oil over medium heat.
Add onion, and reduce heat to medium-low.
Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
Heat oven to 350\u00b0F
Cut squash into 3/4-inch-thick cubes; you should have about 21/2 cups total.
In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
Place pie crust on ungreased baking sheet.
Mound squash mixture in the center, leaving a 21/2-inch border of pie crust around the filling.
Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
Allow to cool before serving; it's best to slice the galette when it's warm, not hot.