Serves 6 to 8


  • 1 medium kabocha squash (about 2 pounds), halved, seeded and sliced into ½"-thick wedges
  • 3½ Tbsp. extra-virgin olive oil, divided, plus more for pan and brushing
  • 1½ tsp. kosher salt
  • 2 medium yellow onions (about 1 pound), quartered and sliced crosswise
  • 2 large garlic cloves, finely chopped
  • 2 bunches Swiss chard (about 1 pound), stems sliced and greens coarsely chopped
  • 1 cup crumbled queso fresco or ¼ cup vegan cream cheese
  • ¼ cup chopped cilantro
  • 3 to 4 Tbsp. golden raisins or dried tart cherries
  • 1 Tbsp. lemon juice
  • ground back pepper
  • 1 pound whole wheat pizza dough


    Active time: 1 hour 10 minutes
    Total time: 1 hour 45 minutes

    Preheat oven to 400°. In a large bowl, toss squash wedges with 1½ Tbsp. olive oil and ½ tsp. salt. Spread on a large, rimmed baking sheet in a single layer and roast until tender and lightly browned, about 35 minutes, turning over wedges halfway through. Reserve baking sheet.

    Meanwhile, in a large, nonstick pan, heat 1 Tbsp. olive oil over high heat. Add onions and ½ tsp. salt and cook 5 minutes. Reduce heat to low, cover and continue cooking, stirring occasionally, until onions are soft and golden brown, about 30 minutes.

    Push onions to edges of pan, add remaining 1 Tbsp. olive oil and increase heat to medium. Add garlic and cook, stirring, for 1 minute. Add chard stems and stir to combine. Cover pan and cook another 3 minutes. Add chard leaves and remaining ½ tsp. salt and toss over medium-high heat until chard is wilted and excess moisture has cooked away, about 5 minutes. Remove pan from heat and stir in queso fresco, cilantro, raisins, pine nuts, lemon juice and pepper to taste.

    When squash is roasted, remove from oven (but leave oven on) and set aside 6 or 7 wedges. Cut the remainder into 1" pieces. Stir gently into onion-chard mixture.

    On a lightly floured surface, roll or stretch dough into a thin round or oval, about 16" in diameter, then transfer it onto reserved baking sheet. Spoon onion-chard mixture onto center of dough, spreading evenly and leaving a 2" border. Fold edges of dough over filling in loose pleats. Arrange reserved squash wedges on top.

    Bake at 400° until lightly browned, about 30 minutes, checking periodically to ensure the galette doesn't brown too quickly (if needed, cover galette loosely with foil). Remove galette from oven and brush dough generously with olive oil. Serve warm or at room temperature.

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