Last weekend, my lovely friend Jamie hosted a Friendsgiving feast, and encouraged us all to bring bite-sized treats. As someone who will be going to FOUR Thanksgiving events this November, I considered the mini suggestion a welcome break from the inevitable food coma of Friendsgivings. (Plus, I have to save my appetite for the big day!)
These might take you one or two bites, but they’re still tiny and adorable. And hey, also delicious as it turns out! I’ve been meaning to make Smitten Kitchen’s Butternut Squash Galette forever, so I figured this was the perfect time to tinker.
1 1/4 cups all-purpose flour
1/4 tsp salt
1 stick unsalted butter
1/4 cup sour cream
2 tsp lemon juice
1/4 cup ice water
Butternut Squash Filling
1 lb cubed butternut squash
1 medium onion, sliced thin
1 tbsp butter
1 tsp salt
1/2 cup grated fontina cheese
1 tsp chopped fresh sage
pinch of sugar
pinch of cayenne
First, make your pastry dough. I used a Smitten Kitchen recipe that you might remember from my Breakfast Galette. Whisk flour and salt together in a large bowl, then cut a stick of butter into small cubes and add to the flour. Using your fingertips, gently massage the butter cubes (heh) until the mixture starts to crumble together. In another small bowl, whisk together the lemon juice, ice water, and sour cream. Pour into the butter mixture and stir together with a wooden spoon.
Start to gather into a large ball. Don’t worry, it’ll be a little sticky! Make sure you get all the flour in there. Wrap dough in plastic and refrigerate for 1 hour, or up to 2 days.
*If you want to skip this step and save yourself an hour or two of time, just use store-bought puff pastry. No one has to know!
For the butternut squash filling, preheat your oven to 375˚. You can peel and half a squash if you wish (follow Smitten Kitchen’s directions here), but I decided to spend my energy on the dough and used pre-cubed butternut squash from Trader Joe’s. Put 1 lb butternut squash in a baking dish and drizzle with 1-2 tbsp oil. Sprinkle with salt and roast for 30 minutes, until squash is tender.
Meanwhile, heat 1-2 tbsp butter in a large skillet. Add in thinly sliced onion and sprinkle a pinch of sugar over them. Cook over low heat for 20-30 minutes, stirring frequently, until onions are soft and lightly brown. Remove from heat and sprinkle with cayenne.
To make the filling, combine roasted butternut squash, caramelized onion, grated fontina cheese, and chopped sage. Season with salt to taste.
Time to roll out the dough. Flour your surface (I used a large cutting board) and unwrap your ball of dough. Sprinkle more flour over the dough as you roll it out. I made mine pretty thin, to make sure I got a decent filling to dough ratio.
Cut small circles out of the dough with whatever’s handy — I used a drinking glass. Spoon a dollop of the butternut squash mixture onto each round, and fold over the edges. Sprinkle with salt and arrange on a prepared baking sheet.
Turn oven up to 400˚ and roast for 20-30 minutes, or until the edges start to turn golden brown.
Obviously you’ll have to taste one of these little guys to make sure it’s seasoned correctly. Feel free to add a little fresh parmesan or extra salt if necessary. Serve on a pretty platter and bring to one of your Thanksgiving shindigs!