WINTER SQUASH GALETTE

Steps:

• In a large skillet, heat oil over medium heat.
• Add onion, and reduce heat to medium-low.
• Cook, stirring occasionally, until onion rings become very tender and golden brown, 30 to 40 minutes.
• Remove from heat, and set aside. (This step can be done a day or more ahead; refrigerate caramelized onions until ready to proceed.).
• Heat oven to 350°F
• Cut squash into ¾-inch-thick cubes; you should have about 2½ cups total.
• In a large bowl, combine squash, onions, orange juice, rosemary, and salt; mix well to combine. Add cheddar, and stir just until evenly distributed.
• Place pie crust on ungreased baking sheet.
• Mound squash mixture in the center, leaving a 2½-inch border of pie crust around the filling.
• Fold over edges of pie crust to partially cover the vegetable/cheese filling, overlapping crust as needed.
• Bake the galette 40 to 50 minutes, or until filling is bubbly and squash pieces are tender.
• Allow to cool before serving; it's best to slice the galette when it's warm, not hot.