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Roasted, stuffed or pureed into soup, we’ll eat winter squash any way you make it. So it makes sense that if you take a winter squash, roast it until tender and wrap it in a golden, flaky crust with some melted cheese, we’re ready to marry our dinner. That was the inspiration behind this winter squash galette with caramelized onions and Gruyère.
We made this dish with kabocha squash—aka Japanese pumpkin—but any varietal would work. The pre-roast might seem like a nuisance, but it will ensure the squash is fully cooked by the time you slice into your savory pie. And FYI, the pie crust can be made a full day in advance.
With this recipe in our back pocket, we're ready for whatever winter brings.
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