WriterCooksGreek: Butternut Squash and Caramelized Onion Galette

Fall is a season of vivid colors in nature, whether in the forest, the garden or, in vegetables. One of the most popular and colorful fall vegetables is the butternut squash. With it's meaty orange flesh it flavors and brightens many dishes. In Cyprus, at this time of year, cooks traditionally made turnovers with butternut squash, bulgur wheat, and raisins.

My cousin Anna, an amazing cook who turns out trays and trays of traditional Cypriot goodies, just posted photos of her squash turnovers that in Cyprus we call "kolokotes." I had a hankering for those pastries with their gooey, sweet and savory filling and their thin crust.

Alas, the Cyprus pastries were not to be, because I couldn't find bulgur wheat in any of my local shops. However, while perusing the SmittenKitchen food blog, I came upon this butternut squash dish that triggered my interest. The great thing was, I had most of the ingredients at hand.

Peel and cube about 1.5lbs of butternut squash.

Place on a roasting pan lined with aluminum foil(easier cleanup), drizzle with olive oil and sprinkle with sea salt. Roast in a 375 degree preheated oven for 30 minutes, turning if needed. Let the squash cool.

While the squash is baking, slice one large onion into thin half moons.

Drizzle a tablespoon of oil in a large saute pan and add onions. Cook onions for about 20 minutes over low heat. Midway through, add a pinch of sugar and a dash of salt. When the onions are done, add 1 teaspoon dried thyme leaves.You can substitute for sage(as the original recipe calls for), or rosemary, whatever you like or have on hand.

Greek, dried, wild thyme flowers.

In a large bowl add the cooled roasted squash, the caramelized onions, 2-3 ounces(about a half cup)grated or shredded fontina or mozzarella cheese and toss gently.

Roll out a sheet of puff pastry on a parchment paper-lined cookie sheet. Place filling in the middle and fold over pastry edges to envelope the filling. Add some grated Parmesan cheese to the exposed filling.