kabocha & caramelized onion galette

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

As much as I dread fall (mostly because of the season that-shall-not-be-named that comes after it), I have to admit that I secretly enjoy more things about it than any cold-weather hater should have the right to.  There’s the undeniable coziness of multiple layers and fuzzy slippers, the soothing weight of a heavy comforter at night, the crisp in-between weather that’s cool enough for classy wool coats but not so cold that I’m resigned to rustly Michelin-Man puffer jackets; there’s the never-ending cornucopia of magical fall baking, from warm, spicy poached pears tucked into baked oatmeal and scones brushed with maple syrup to a surplus of pillowy baked bread and my very first challah.  And, maybe best of all, there are magical things like virtual pumpkin parties, thanks to Sara of Cake Over Steak!

Unless I’m kicking it with a classic Libby’s can of pumpkin purée (which I guess isn’t technically pumpkin either), anything pumpkin in my kitchen generally morphs into Japanese pumpkin, or kabocha.  I’ve been in love ever since I discovered its enchanting sweetness last winter — it has a fresh, melon-like fragrance when you cut it open, like cantaloupe or honeydew, and when cooked, it’s so sweet and flavorful that I may or may not have made it a meal on more than one occasion, standing at the counter eating it hot off the baking sheet.  And the skin is edible!  If the kabocha you have isn’t too nubbly on the outside, you can rub the skin with a little bit of olive oil and sprinkle it with salt, bake it in halves, and eat the crispy peel while you use the innards for something else.  Or, in this case, you can simply leave the skin on when you slice it up for a galette.

So this kabocha galette has plenty of my soulmate squash, roasted to tender perfection, then tucked into a buttery pie crust along with caramelized onions (you could make a huge batch and save the leftovers for last week’s pasta!) and a happy amount of salty, bubbly cheese.  I like that the galette is a play of both textures and flavors, my favorite kind of meal — the flakiness from the crust against creamy, soft squash and melty cheese with a touch of browned crisp on top, earthy, nutty notes from a bit of sage and minced garlic balanced by honey-like onions.  You could make it a side at Thanksgiving or lunch with a fall salad, or you could just eat it like a pizza (like B2 thought it was when it first came out of the oven) and call it a day.

This calls for only half of a small kabocha, which leaves the other half for things like my newest obsession, kabocha French toast, which tastes like pumpkin pie and French toast had a baby (and which I made for a little post on the Urban Outfitters blog last week!) or — more importantly — the over seventy mouthwatering creations that other fabulous bloggers have put together for Sara’s pumpkin party here!  Happy pumpkin-ing, friends!  Hope you’re all having a lovely fall.

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

kabocha, goat cheese, & caramelized onion galette | two red bowls

Kabocha & caramelized onion galette

If you're not such a fan of goat cheese, any melty, savory cheese with a slight punch will do, like Gruyere, fontina, or provolone. If you can, though, don't skip it -- I thought it went a long way to provide a salty, lively balance to the sweet caramelized onions and the creamy kabocha.


  • for the crust:
  • 1 1/4 cups (about 156g) all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup (1 stick or 113g) unsalted butter, frozen
  • 1/4 cup ice water (plus 1 or 2 tbsp more, depending)
  • 1 tsp finely chopped fresh sage
  • for the filling:
  • 1 lb kabocha (about half of a small one), sliced
  • 1 tbsp olive oil
  • 1 tsp salt, divided
  • 1-2 tbsp butter
  • 1 large onion, thinly sliced
  • 1/8 tsp sugar
  • 1 tsp minced garlic
  • 1/2 tsp chopped sage
  • 1 tsp balsamic vinegar (optional; this Lucini apple balsamic works well)
  • 3-4 tbsp aged or fresh Vermont Creamery goat cheese (crumbles work too, though I liked the meltiness of the softer cheese)
  • 1 egg or a splash of cream for the crust (optional)


  1. To make the galette crust: Remove the butter from the freezer and let it thaw briefly while you prepare the dry ingredients. (Alternatively, you can take refrigerated butter and pop it in the fridge for about 30 minutes.) Whisk together the flour, salt, and chopped sage. Using the coarsest holes on a box grater, grate the frozen butter into the flour, then mix gently with your fingers to incorporate it into the flour until no clumps larger than peas remain. Sprinkle three tablespoons of the ice water evenly over the mixture and stir with a wooden spoon to incorporate. When the mixture holds together when squeezed, it has enough moisture -- if it won’t hold, add more water, a tablespoon at a time, until it does. Knead gently a few times to gather it into a dough, then wrap it into a disk in plastic wrap and place in the refrigerator to chill for at least an hour and up to a day ahead. For longer than a day in advance, freeze the dough.
  2. For the kabocha: Preheat oven to 375 degrees F. Wash and scrub the kabocha, then cut in half and scoop out the seeds. Slice lengthwise into 1/4-inch thick slices -- I found that a sharp mandoline (I like this one) was best for this, though be very careful when using. You can keep the skin on. Toss pieces with olive oil and about half the salt, then place in a single layer on a parchment- or Silpat-lined baking sheet and roast for 15 minutes or until pieces are tender. Set aside to cool slightly.
  3. For the onions: While the kabocha is roasting, melt the butter in a heavy skillet. Lay the onion slices in a single layer (they can overlap slightly), then cook over low heat, stirring once every 10 minutes or so, until soft, brown, and jammy. In the last 2 minutes of cooking, add the minced garlic, sage, and balsamic vinegar (if using). Let cool briefly.
  4. To bake: Raise the oven temperature to 400 degrees. Roll the galette dough out to a 12-inch circle between two pieces of parchment paper, or on a Silpat underneath parchment paper. Peel off the top piece of parchment paper, then line the galette with kabocha slices, caramelized onions, and goat cheese, leaving a 1 to 1 1/2-inch border. Fold the edges over the filling, pleating as desired. If you like, brush a bit of beaten egg or heavy cream over the crust for a more golden crust.
  5. Bake until golden brown, 30 to 40 minutes. Let cool briefly, then enjoy!


  1. says:

    October 21, 2015 at 6:42 am

    Yes! Everything about this. I’m a huge squash and goat cheese (combined!) fan, and for whatever reason, I’ve never sliced it the way you have and tried to eat the skin? I definitely am going to do that now!!! Also, I just love kabucha because it is less watery than other pumpkin varieties, so it really lends itself so well to so many applications!! I

  2. says:

    October 21, 2015 at 9:13 am

    I have 2 kabocha squash sitting in the pantry right now…and just had some last night! I’ve been hooked since discovering it last Fall. This galette must be sensational. I have to somehow get myself away from the routine of simply roasting and eating them (I love the skin, too)!

    • claire says:

      October 21, 2015 at 10:11 pm

      The first 3 years of my personal kabocha epiphany involved an embarrassing number of them just wedged, roasted and savoured straight up. Easily eating a whole good-sized one for dinner. Alone. 😶 Earthy, chestnutty…*I still die*.
      Truly my favourite, and the absolute best for soup. Velvet in a bowl.
      And eating the skin? I discovered that by lucky accident -doing it! 😁 Never gone back.

  3. says:

    October 21, 2015 at 9:28 am

    I discovered kabocha this fall when working to come up with my recipe for the #virtualpumpkinparty. It is so so good!! I can’t believe I have been missing it for all of these years! I love this galette. And I didn’t know you could eat the rind! So exciting. You always introduce me to knew taste sensations! Happy pumpkin party day!! 🙂

  4. says:

    October 21, 2015 at 10:09 am

    Hello gorgeous kabocha galettel, all rustic and beautiful. I love that B2 thought it was a pizza. My mister probably would have thought the same thing! And I just checked out the pumpkin french toast and WOW. I’ve never wanted french toast so badly in my whole life! Gorgeous, as always, Cynthia!

  5. says:

    October 21, 2015 at 11:30 am

    How gorgeous! I love how the colorful skin looks in the galette, and I love that you added sage to the crust and balsamic vinegar in the filling. How could this be anything but delicious?! And beautiful pictures as always!
    xx Sydney

  6. says:

    October 21, 2015 at 11:48 am

    You make galettes look gorgeous! I love that it’s savory too. All the savory pumpkin recipes (okay, let’s be real, ALL the pumpkin recipes) are totally killing it today!
    Also, pumpkin puree?! Who knew!? You totally just opened my eyes.

  7. says:

    October 21, 2015 at 12:04 pm

    this galette looks absolutely delicious, the perfect kind of thing to bake this time of year! i can just imagine how those buttery layers of kabocha compliment the caramelized onions – those flavors are such a match made in heaven! btw, i’m super envious of your perfect kabocha slices – all the muscle emojis for you, lady! xo

  8. says:

    October 21, 2015 at 12:25 pm

    BEAUTIFUL!! This looks so good and once again you blow my mind (after your bibimbar post that I officially declare to be my favorite thing on the internet).
    I understand your concern with the season that shall not be named…winter in NY is really something (well there, I said it). On the bright side, think of things like Christmas lights, gingerbread men, and all the jazz. 😀 Though I was bummed that there was no Brooklyn flea or farmer’s market in the winter. Meh.

  9. says:

    October 21, 2015 at 1:09 pm

    Ok, I’ve been looking through all these amazing pumpkin posts during my lunch break and I have to stop with this one because I just got soooo mouthwateringly hungry! Of course nothing I have for lunch compares with what you did here! 100% deliciousness! Happy pumpkin party day!

  10. says:

    October 21, 2015 at 1:42 pm

    The “season that shall not be named” ha! I feel the same about that season in particular. This galette is so dreamy. the salty sweet flavor combination is one that I can’t get enough of.

  11. says:

    October 21, 2015 at 1:46 pm

    The season that shall not be named!!!! Heheheheh I love you, lady!! Just come to the warmer coast for that season. We can bake cookies, drink cider, and be merry!! I’m soooo into this galette. Kabocha is so bomb but I’m such a wuss when it comes to cutting it (ie. “MOOOSSSEEESSSS, please come to the kitchen. I need your help!!). In love with this galette and that french toast over on UO!! Mega swoon and huge fall hugs, lady!

  12. says:

    October 21, 2015 at 5:39 pm

    Kabocha is love and so is this beautiful galette! Also, giggling up at Alana’s post cause that is me too and I totally agree–fly on over to the west coast!!!
    Brb running over to that kabocha french toast ASAP

  13. kaleandcaramel says:

    October 21, 2015 at 7:54 pm

    I’m 100% with you on kabocha vs. pumpkin, Cynthia! I don’t even make pumpkin pie with pumpkin anymore. Kabocha is just everything pumpkin dreams of being, and so much more. PLUS THE SKIN. I actually stir fried it with some spinach, ginger, garlic, and hemp hearts a few weeks ago after making a soup with the flesh. It was so freaking good! I felt like a total dork but I just love that kabocha skin so much. AND YUM YUM YUM you know my feelings on galettes—everything. This is all I want and more.

  14. says:

    October 21, 2015 at 9:14 pm

    Cynthia, I actually went over to the UO blog a few days ago (something I NEVER do) just to check out your french toast recipe. I loved it and I’m making it. It shall be made!!!
    I am a huge galette nerd and I swear my blog would be all galette if could. That’s an idea…
    That said, I love this combination!! Caramelized onions are my absolute favourite secret ingredient and again I’d put them on everything if I could. Wonderful recipe.

  15. says:

    October 22, 2015 at 8:13 am

    I love galettes. This one looks so great! I need to play around with cooking with kabocha more. I so often end up doing butternut, delicata, or sweet potato.

  16. says:

    October 23, 2015 at 7:05 am

    I got super excited last week because I saw that the shop at the end of our road was selling kabocha and I’ve never seen it here before. Of course, I didn’t buy it because I had no idea what to do with it but you can bet I’ll be heading out to pick one up so that I can make this deliciousness!

  17. says:

    October 24, 2015 at 2:50 pm

    Love everything in this galette! And that pumpkin french toast sounds to die for too..
    P.s. you’re not the only one eating roasted pumpkin straight from the baking sheet. So good!!

  18. says:

    October 25, 2015 at 10:09 am

    I love everyone in the squash family but seriously, kabocha is my favourite. So perfectly starchy and sweet! My mom used to make kabocha squash with black bean sauce and spareribs Chinese style and even though I don’t eat meat anymore, it’s one of my favourite childhood food memories. Gorgeous galette and hooray for fall!

  19. says:

    October 27, 2015 at 11:55 pm

    Cynthia! Yes to kabocha, probably the tastiest pumpkin ever! This galette sounds (and looks) so good! I’ve had two busts the last two times I bought acorn squash – they tasted off! I need to roll right on back to kabocha and fuggedabout acorn. Rustly Michelin Man puffers, hehe! Rich has a black one that is so ridiculously puffy but SO toasty warm that I tend to borrow it too much. Of course then it looks like I’m bobbing down the street like a fat black balloon.

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