Savory Butternut Squash Galette Recipe Perfect for Fall

Introduction

There’s something magical about the smell of caramelized onions mingling with the sweetness of roasted butternut squash on a crisp autumn day. This savory butternut squash galette recipe is the ultimate fall comfort food that will make your kitchen smell like heaven and your taste buds sing. I remember the first time I made this dish for a cozy dinner with friends—it was an instant hit. The flaky, buttery crust combined with the caramelized onions and roasted squash created a harmonious blend of flavors that felt like a warm hug on a chilly evening.

This galette is not just a feast for your taste buds, but also a visual treat. The vibrant orange squash nestled on a golden, rustic crust is perfect for impressing your family or guests. Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is approachable, comforting, and packed with the essence of autumn. Trust me, you’ll find yourself making this savory butternut squash galette recipe over and over again!

Why You’ll Love This Recipe

• Perfect for Fall: This galette celebrates seasonal flavors with sweet butternut squash and earthy thyme.
• Effortlessly Elegant: Although it looks fancy, it’s surprisingly easy to make—even if you’re not a pastry pro.
• Comfort Food Made Better: It’s rich, savory, and satisfying without being too heavy.
• Versatile: You can serve it as an appetizer, main course, or side dish. It’s great for dinner parties or cozy nights in.
• Unforgettable Flavor: The combination of caramelized onions, roasted squash, and creamy cheese is a match made in heaven.

This galette isn’t just another pie—it’s a celebration of autumn. With a homemade crust and perfectly balanced filling, it’s the kind of recipe that feels special but is easy enough to whip up on a weeknight. Whether you’re serving it at Friendsgiving, Christmas, or just because, it’s guaranteed to impress.

What Ingredients You Will Need

This savory butternut squash galette recipe uses simple ingredients to create a dish bursting with flavor. Most of these are pantry staples or easily found at your local grocery store.

• For the crust:
  • 1 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3-4 tablespoons ice water
• For the filling:
  • 1 small butternut squash, peeled and cubed (about 2–3 cups)
  • 2 medium onions, thinly sliced
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1/2 cup (60g) crumbled goat cheese or feta cheese
  • Salt and pepper, to taste
• For assembly:
  • 1 egg, beaten (for egg wash)
  • Optional: sesame or nigella seeds for sprinkling

Feel free to swap goat cheese for blue cheese or feta if that’s more your style. Need a vegan option? Use a plant-based butter and dairy-free cheese substitute—it’s just as delicious!

Equipment Needed

• Rolling pin (or a sturdy glass bottle as a substitute)
• Mixing bowls
• Baking sheet
• Parchment paper
• Sharp knife or vegetable peeler
• Pastry brush (optional but helpful)

If you don’t have a rolling pin, a clean wine bottle works wonderfully. Parchment paper is key for a non-stick surface, but aluminum foil lightly greased with butter or oil can also work in a pinch.

Preparation Method

1. Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time until it comes together into a dough. Form into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Roast the butternut squash: Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread it out on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized. Let it cool.
3. Caramelize the onions: Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized—about 20–25 minutes. Lower the heat if the onions begin to burn. Set aside to cool.
4. Roll out the dough: Once the dough has chilled, roll it out on a lightly floured surface into a rough circle, about 12 inches (30cm) in diameter. Transfer the rolled dough to a parchment-lined baking sheet.
5. Assemble the galette: Spread the caramelized onions evenly onto the dough, leaving a 2-inch border. Layer the roasted butternut squash on top, then sprinkle with thyme, crumbled goat cheese, and additional salt and pepper to taste.
6. Fold the edges: Carefully fold the edges of the dough over the filling, pleating as you go to create a rustic crust. Brush the folded edges with the beaten egg and sprinkle with sesame or nigella seeds if desired.
7. Bake: Preheat the oven to 375°F (190°C). Bake the galette for 35–40 minutes, or until the crust is golden brown and crisp. Let it cool slightly before slicing and serving.

Pro tip: If your dough cracks while folding, don’t panic! Just pinch it back together gently—it’ll still come out beautifully rustic.

Cooking Tips & Techniques

Making a galette might seem fancy, but it’s really all about embracing its rustic charm. Here are some tips to ensure success:

• Keep your butter cold: Cold butter is key to a flaky crust. If it starts to soften, pop the dough into the fridge for 10 minutes before rolling it out.
• Don’t skimp on caramelizing: The onions need time to develop their sweet, golden flavor. Resist the urge to rush this step—it’s worth the wait.
• Season generously: Butternut squash is naturally sweet, so don’t be shy with the salt and pepper to balance the flavors.
• Use parchment paper: It makes transferring the galette to a baking sheet and cleaning up a breeze.
• Relax about the shape: The beauty of a galette is its imperfection—no need for perfect edges or symmetry.

If you’re feeling adventurous, add a sprinkle of chili flakes or drizzle of honey for an extra flavor twist.

Variations & Adaptations

• Seasonal Swap: Replace butternut squash with sweet potatoes or pumpkin for a similar vibe.
• Cheese Choices: Try Gruyere, Parmesan, or even cream cheese for a different flavor profile.
• Herb Options: Use rosemary or sage instead of thyme for a more woodsy aroma.
• Gluten-Free Option: Use a gluten-free flour blend to make the crust.
• Vegan Adaptation: Swap butter for vegan butter and use a plant-based cheese alternative.

My personal favorite variation? Adding a handful of toasted pecans on top for a nutty crunch—it’s divine!

Serving & Storage Suggestions

This galette is best served warm right out of the oven, but it’s delicious at room temperature too. Pair it with a crisp green salad and a glass of white wine for a complete meal or serve it as a stunning appetizer at your next gathering.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm slices in a 350°F (175°C) oven for about 10 minutes to revive the flaky crust.
• Freezing: Wrap the fully baked and cooled galette tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the fridge and reheat before serving.

The flavors deepen beautifully overnight, so don’t hesitate to make it ahead of time for busy days.

Nutritional Information & Benefits

This savory butternut squash galette is not only delicious but also packed with nutrients:

• Calories: Approximately 300 per serving
• Key Benefits: Butternut squash is rich in vitamins A and C, while caramelized onions add antioxidants. Goat cheese provides protein and calcium.
• Dietary Notes: Vegetarian-friendly; easily adaptable for gluten-free and vegan diets.

With wholesome ingredients and balanced flavors, this galette is a guilt-free indulgence perfect for fall wellness.

Conclusion

This savory butternut squash galette recipe perfectly captures the flavors of fall in every bite. Whether you’re hosting a dinner party or just treating yourself to a cozy meal, this galette is a must-try. I love how versatile and forgiving it is—you can make it your own with simple tweaks while still keeping the delicious essence intact.

Now it’s your turn to bring this recipe to life. If you try it, I’d love to hear your thoughts in the comments below. Don’t forget to share your variations and tips—I’m always looking for new ideas! Let’s make this fall a season of delicious memories.

Happy cooking!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough up to 2 days in advance and store it in the refrigerator until ready to use.

What’s the best way to peel a butternut squash?

Use a sharp vegetable peeler to remove the tough skin, then slice off the ends and cut the squash in half lengthwise.

Can I use store-bought pastry for the crust?

Absolutely! While homemade is lovely, puff pastry or pie crust works as a great shortcut.

How do I prevent the galette from getting soggy?

Make sure the squash isn’t overly watery after roasting, and avoid overloading the filling.

What can I serve with this galette?

A fresh green salad or roasted vegetables make the perfect accompaniment!

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