If you need to bring a dish to Thanksgiving dinner and still aren’t sure what to make, I highly recommend Smitten Kitchen’s butternut squash and caramelized onion galette. (I believe you can also find a new and improved version (improve on perfection?!) of the recipe in her new cookbook.)
It’s amazing. I don’t have much experience making or eating galettes (or butternut squash, for that matter), but this dough would make most things taste great. Add to it a fantastic savory filling (Who knew I could like something so vegetable-y? Oh right, it’s full of cheese!), and I was so in love. We made three galettes (they’re only dinner plate size) for an appetizer party and had a bit left over. I ate slices of it with several meals in a row; cold, microwaved and reheated in the oven — it didn’t matter! The filling flavor is so fantastic. And this is coming from a person who doesn’t like leftovers or vegetables! (So many confessions in one post!)
Two tips: Grate your butter rather than cubing it before freezing. It’s a little more time up front, but I found the cubed butter impossible to cut in once frozen. Second, roll your dough out on parchment paper and transfer the whole sheet to a baking sheet. I had a hard time peeling my dough off the floured counter.
I hope you’ll give this recipe a try, and make it for me when I come over!