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Golden Butternut Squash and Goat Cheese Galettes Recipe

Golden Butternut Squash and Goat Cheese Galettes Recipe
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★★★★★

5 from 14 reviews

A rustic and flavorful Golden Butternut Squash and Goat Cheese Galette featuring roasted butternut squash, tangy goat cheese, and Parmesan on a flaky pie crust, perfect for a comforting autumn meal or light dinner.

Ingredients

Scale

For the Roasted Butternut Squash

  • 1 medium butternut squash, peeled and cubed (around 3 cups)
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 teaspoon dried thyme (or fresh thyme, if available)

For the Galette

  • 1 sheet store-bought pie crust or homemade galette dough
  • 4 oz goat cheese, crumbled
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onions or shallots
  • 1 tablespoon honey (optional, for drizzling)
  • 1 egg, beaten (for egg wash)
  • Fresh parsley or arugula, for garnish (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash and baking the galette, ensuring even heat distribution.
  2. Prepare the Butternut Squash: In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and thyme. Spread the squash evenly on a baking sheet and roast for 25-30 minutes, stirring halfway through until tender and golden brown.
  3. Prepare the Dough: While the squash roasts, roll out your pie crust on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer it carefully to a baking sheet lined with parchment paper.
  4. Sauté the Onions: Heat a small skillet over medium heat with a splash of olive oil. Add the chopped onions or shallots, cooking for 5-7 minutes until translucent and fragrant. Remove from heat and set aside.
  5. Assemble the Galette: After the squash cools slightly, spread the sautéed onions evenly over the pie crust, leaving a 2-inch border free. Layer the roasted butternut squash on top of the onions, then sprinkle with crumbled goat cheese and grated Parmesan cheese.
  6. Fold the Edges: Fold up the edges of the galette over the filling, pleating the dough to form a rustic border. Brush the crust edges with beaten egg to achieve a golden finish when baked.
  7. Bake: Place the galette in the preheated oven and bake for 25-30 minutes until the crust turns golden brown and crispy, and the cheese is slightly melted.
  8. Finishing Touches: Optionally drizzle with honey for a subtle sweetness. Let the galette cool for a few minutes before slicing. Garnish with fresh parsley or arugula if desired.
  9. Serve Warm: Slice and serve the galette warm or at room temperature. It pairs beautifully with a side salad or works well as a light main dish.

Notes

  • You can substitute fresh thyme for dried thyme for a fresher flavor.
  • Store-bought pie crust makes this recipe quicker, but homemade galette dough enhances texture and flavor.
  • For a vegan variation, substitute goat cheese with vegan cheese and use a vegan pie crust, skipping the egg wash.
  • The honey drizzle is optional but adds a nice touch of sweetness to balance the savory flavors.
  • Leftovers can be refrigerated for up to 3 days and reheated in a toaster oven to maintain crispiness.

Nutrition

Keywords: butternut squash galette, goat cheese, savory galette, roasted squash recipe, fall recipes, vegetarian galette

Find it online: https://reemcook.com/golden-butternut-squash-and-goat-cheese-galettes-recipe/