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Savory Butternut Squash Galette Recipe Perfect for Fall

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This savory butternut squash galette is the ultimate fall comfort food, combining flaky crust, caramelized onions, and roasted squash for a harmonious blend of flavors.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 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 crumbled goat cheese or feta cheese
  • Salt and pepper, to taste
  • 1 egg, beaten (for egg wash)
  • Optional: sesame or nigella seeds for sprinkling

Instructions

  1. 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. 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. 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. 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. 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. 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. 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.

Notes

[‘Cold butter is key to a flaky crust. If it starts to soften, refrigerate the dough for 10 minutes before rolling it out.’, ‘Caramelize the onions slowly to develop their sweet, golden flavor.’, ‘Season the squash generously to balance its natural sweetness.’, ‘Use parchment paper for easy cleanup and non-stick surface.’, ‘Embrace the rustic charm of the galette—no need for perfect edges.’]

Nutrition

Keywords: butternut squash, galette, savory, fall recipe, vegetarian, comfort food, autumn dish

Find it online: https://blingbite.com/savory-butternut-squash-galette-recipe-perfect-for-fall/