Description
Golden leaves, cool air, and the scent of roasting squash—this galette is pure autumn comfort. Flaky, buttery pastry cradles sweet butternut squash, caramelized onions, earthy sage, and creamy goat cheese. Rustic in look, rich in flavor, and forgiving in technique—it’s as perfect for Friendsgiving as it is for a cozy weeknight dinner. Grab your rolling pin (perfection not required!) and let’s bake this warm hug of a dish.
Ingredients
For the Crust
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1 1/4 cups all-purpose flour
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1/2 tsp salt
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1/2 cup cold unsalted butter, cubed
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3–4 tbsp ice water
For the Filling
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1 1/2 cups butternut squash, thinly sliced & roasted
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1 medium onion, caramelized
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1 tbsp fresh sage, chopped (or 1 tsp dried)
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1/4 cup goat cheese (or Parmesan)
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Salt & black pepper to taste
Finishing Touch
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1 beaten egg (or plant milk for vegan glaze)
Instructions
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Make Dough – Mix flour + salt. Cut in cold butter until pea-sized crumbs. Add ice water gradually until dough holds together. Shape into a disk, wrap, and chill 30 mins.
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Roast Squash – Preheat oven to 400°F (200°C). Toss squash slices with oil, salt, pepper. Roast 20 mins until golden and tender.
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Caramelize Onion – Cook onion slowly in oil/butter over medium-low heat for 15–20 mins until soft and golden.
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Assemble Galette – Roll chilled dough into a 10–12″ rustic circle. Spread onions in center, layer roasted squash, sprinkle sage + cheese. Leave 2″ border.
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Fold & Bake – Fold edges over filling. Brush crust with egg wash. Bake at 375°F (190°C) for 35–40 mins until crust is golden brown.
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Serve & Enjoy – Rest 5 mins before slicing. Garnish with extra sage, honey, or balsamic glaze if desired.
Notes
For extra crisp crust, bake galette on a preheated baking sheet or pizza stone.
- Prep Time: 25 mins
- Cook Time: 40 mins
Nutrition
- Calories: 300 cal Per Serving
- Fat: 18g
- Carbohydrates: 28g