Winter Squash Galette

• 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)

1. In a large skillet, heat oil over medium heat.
2. Add onion, and reduce heat to medium-low.
3. Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
4. Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
5. Heat oven to 350u0b0F
6. Cut squash into 3/4-inch-thick cubes; you should have about 21/2 cups total.
7. In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
8. Place pie crust on ungreased baking sheet.
9. Mound squash mixture in the center, leaving a 21/2-inch border of pie crust around the filling.
10. Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
11. Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
12. Allow to cool before serving; it's best to slice the galette when it's warm, not hot.

onion, olive oil, yellow onion, pie filling, winter, orange juice, fresh rosemary, salt, cheddar cheese, crust, pie crust

Taken from www.food.com/recipe/winter-squash-galette-511038 (may not work)