A few weeks ago, I saw this recipe on Smitten Kitchen and knew that I had to make it.   1) I love butternut squash; 2) I love carmelized onions; 3) after the TWD one that I made, I love galettes.  What’s not to love?

I started by cooking the squash.  Next time I will take the extra few minutes to swing by Whole Foods to get pre-cubed squash because skinning the squash was a huge pain in the butt:

Tossed with olive oil and salt, then baked.  I took macro shots of everything too, natch:

Meanwhile, saute the onions for a really bloody long time.  This was where I made my first change to the recipe–I didn’t add the cayenne.  I thought about substituting curry powder, but decided that the natural flavours of the ingredients would probably make me happy all on their own.

Yes, my frying pan is pink.  Let’s see a close up, shall we?

Mix the onions and squash together with the sage and cheese.  I used gruyere cheese rather than “stinky cheese” as called for, because I thought the gruyere would have the perfect blend of strength without overpowering the other ingredients.

I cheated and used a store-bought pie crust because I was far too lazy to make my own.  Especially after dicing all that stupid squash.  The recipe calls for the crust to be laid out like when I made my summer fruit galettes before, but I took a look at the filling and decided that doing that would be asking for trouble–there was a lot of filling there.  So instead, I got out my fancy pie dish and laid the crust on it as though I was making a pie, then poured the filling in, then folded the edges over like normal for the galette.

Here’s the unbaked version of the opening shot:

About 30 minutes later, and I had one of the greatest tasting meals ever!  I seriously think I could have eaten the whole damn thing.  But I restrained myself and only ate a quarter.  Of a pie.  Rob accused me yesterday of losing some weight, but I don’t think he has much to worry about after all this, lol.

YUM!