Savory Roasted Squash Galette

Everything you’ll need to make this recipe.

The ingredients in this roasted squash galette are meant to highlight the best of the fall season, including both produce and herbs. Here are some of the important ingredients:

• Squash needs to be pre-roasted in this recipe to ensure it’s fully cooked. Choose whatever variety of winter squash you have on hand or can easily find. Butternut is always a good, easy-to-find option.
• Sage and thyme are herbs that emulate fall warmth and balance the sweetness of the squash. Fresh or dry herbs can be used. If using dry herbs, use half the amount indicated.
• Parmesan cheese has a salty, unique flavor that works perfectly to create a savory crust. The cheese is both worked into the dough and used on top of the finished galette. Make sure to use real Parmesan cheese for the most flavor.
• Goat cheese is a soft cheese that’s easy to spread. The flavor is earthier with a little bit of tanginess. This makes a perfect base layer for the sweet squash and adds a creaminess to the galette.

Here’s how to make this recipe.

This recipe has two main parts: preparing the dough and preparing the filling. Neither part is very difficult to execute, making this a perfect dinner recipe. Here are the steps to prepare this dish:

1. Prepare the crust. In a large bowl, combine the flour, sugar, salt, and grated Parmesan cheese. Mix those four ingredients together quickly. Then add in the cubed butter, mixing the pieces with the flour to coat them thoroughly. With thumb and fingers, crush the pieces of butter one by one, forming a rough cornmeal-like texture. To test whether the butter is crushed enough, take a handful and press in your fist. If the mixture stays together but then can be crumbled apart easily, it’s ready to go.

2. Add in the ice-cold water and mix it into the dough. When everything is combined, pick up a handful of dough, and make a fist. If the dough does not crumble apart immediately and stays rather cohesive, it has enough water. If the dough easily falls apart, add more water a teaspoon at a time.

3. Wrap the dough in plastic and place it in the refrigerator to chill. Lay out a piece of plastic wrap and pour the dough on top. Use the plastic wrap to push the ingredients into a round disc that’s a cohesive dough. Once wrapped, place the dough in the refrigerator to chill for about 20 minutes, so the butter is cold again and the mixture fully hydrates.

4. Prepare the filling. Slice the squash in half lengthwise and remove the seeds and pith. Discard the pith (or place it on your compost pile), and use the seeds (check out my roasted pepitas recipe) or discard them as well. Slice the squash into bite-size slices, approximately half an inch thick. Place the sliced squash pieces on a parchment-lined baking sheet. On top, add the sliced onion, fresh thyme, and roughly chiffonade-sliced fresh sage. Drizzle the top with neutral oil and toss with your hands to ensure everything is coated in the oil. Arrange the squash and onion into an even layer and sprinkle with salt and black pepper. Place the pan in a 425°F oven and roast for 20 to 25 minutes.

5. Roll the dough out into a circle. Once the dough has chilled, remove it from the refrigerator, remove the plastic wrap, and place it on a well-floured surface. Add some flour to the dough itself, and roll it out to a 14-inch circle. Once at the right size, move the dough to a parchment-lined baking sheet and place it back in the refrigerator to stay chilled while the squash finishes roasting.

6. Add the filling to the galette. To the uncooked dough, spread the room temperature goat cheese, leaving a two-inch border. Then sprinkle on the chopped sage and thyme leaves. Finally, pile on the cooled roasted squash and onion mixture.
7. Wrap the edges of the dough over the edge of the filling. Once all of the filling is on the dough, wrap up about two inches of the outside edges of the dough. Where two parts of the dough meet, fold the underside, and crease the top piece. Drizzle olive oil on the crust and use a brush to smooth into the dough. Grate some fresh Parmesan cheese over the top of the dough and the center filling.

8. Bake the galette. Place the galette in a preheated 425°F oven for 20 minutes. Then turn the oven down to 375°F and bake for an additional 20 to 25 minutes. Once baked, let the galette cool for 10 minutes before slicing and serving.

These pro tips will make this recipe a success.

• Anytime you make a pie crust, make sure that the added butter is cold, which ensures that the crust turns out flaky. If the butter doesn’t seem cold enough, place it in the freezer for a short amount of time to become well-chilled. While making the galette, if the dough feels like it’s getting too warm, put it in the refrigerator for a short time to cool down the butter.
• Depending on the time of year and the humidity level, the dough may need different amounts of water. After the water is added to the dough and a fist full of dough is made, it should stick together without immediately crumbling apart.
• When rolling out the dough, turn the dough about a quarter turn between each roll of the rolling pin. This will ensure that the dough does not stick to the countertop.

These other fall recipes you’ll love.

• Pork chops with quick applesauce
• Kielbasa with cabbage and apples
• Chicken and curried honey lentils harvest bowls
• Slow cooker chili
• Fall spiced nut mix
• Sweet and smoky baked Brie
• Citrus and rosemary marinated olives
• Pork chops with cabbage and apples
• Harvest skillet pizza

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