Table of Contents
  1. This roasted squash galette is a unique fall recipe.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. These other fall recipes you'll love.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Savory Roasted Squash Galette Recipe

While galette recipes are usually sweet and filled with some type of fruit, this savory roasted squash galette is made for the fall season. With a flaky, buttery crust, goat cheese, fresh herbs, and squash, it’s the perfect dish for dinner!

This roasted squash galette is a unique fall recipe.

I want to taste each season to the fullest. That said, when one season ends and the next season’s produce is ripe and ready, I’m more than ready to switch into new seasonally-appropriate flavors.

When fall rolls around, winter squash is my first go-to produce. The orange flesh is dense and becomes sweet once roasted. When it comes to winter squash for this recipe, I love to mix both delicata and butternut squash. The delicata has a thin skin that’s tender after roasting and provides beautiful color and texture. Once roasted, all of the squash is used as a filling for the galette.

A galette has the same dough recipe as a pie. But instead of forming the dough into a pie plate and crimping the edges, the dough is rolled into a large circle. This provides the perfect circular base for the goat cheese, which is spread directly on top of the unbaked dough and then topped with the roasted squash.

Once baked, the crust is flaky. The interior is full of sweet, savory squash and warm goat cheese. This is truly a great way to taste the season!

Hand holding pie server lifting up piece of savory roasted squash galette with rest of galette beside all on white piece of parchment.

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.
All ingredients needed to make savory roasted squash galette sitting on marble surface including squash, cheese, onion, herbs, salt, pepper, flour, and more.

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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  2. 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.
  1. 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.
Two hands holding piece of roasted squash galette on pie serving utensil with rest of galette below.

Frequently asked questions about this recipe.

Is there a type of squash that works best for the filling in this recipe?

Delicata and butternut squash both work well in this recipe. Many varieties of sweet winter squash work well, but squash with tougher skins will need to be peeled.

Does goat cheese have to be used for this or is there another spreadable cheese that would work well too?

Goat cheese has a flavor that works well with herbs and squash, providing balance. Cream cheese could work, but I would also add a bit of feta cheese to add some additional tanginess.

Could this recipe be used for any filling that’s desired?

With the Parmesan cheese in the dough, this crust would be great for any savory filling. If you want a sweet dough, check out my blueberry galette recipe.

Would there be a good protein to add to this recipe?

Sausage works well with squash. The flavors blend together seamlessly, but I would make sure to use ground sausage. Brown it first, mix it with the squash, and fill the galette.

Watch how to make this recipe.

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your dessert table. Leave a comment and share a star rating so you let others know how much you love this recipe. This helps show others that this is a recipe they too can make, enjoy, and love!

Baked savory squash galette sitting on white piece of parchment paper showing pieces of squash and onion.

Savory Roasted Squash Galette

5 from 10 votes
While galette recipes are usually sweet and filled with some type of fruit, this savory roasted squash galette is made for the fall season. With a flaky, buttery crust, goat cheese, fresh herbs, and squash, it's the perfect dish for dinner!
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 8 servings

Ingredients

For the galette

  • 1 ½ cups all-purpose flour
  • 2 tsp sugar
  • ½ tsp salt
  • ½ cup grated Parmesan cheese
  • 10 tbsp unsalted butter
  • 4-6 tbsp ice water

For the filling

  • 2 lb squash peeled and sliced into ¼-inch pieces (if needed)
  • 1 medium onion sliced
  • 1 tbsp fresh thyme leaves separated
  • 1 tbsp minced fresh sage separated
  • 1 ½ tbsp neutral oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 oz goat cheese room temperature
  • ¼ cup grated Parmesan cheese

Instructions
 

For the dough

  • In a large bowl, combine the flour, sugar, salt, and Parmesan cheese. Mix to combine and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture and holds together when pressed into a tight fist.
    1 ½ cups all-purpose flour, 2 tsp sugar, ½ tsp salt, ½ cup grated Parmesan cheese, 10 tbsp unsalted butter
  • Add 4 tbsp of ice cold water and toss to combine. Add more water as needed until the dough presses together into a disk.
    4-6 tbsp ice water
  • Wrap tightly in plastic wrap and place in the refrigerator to chill for 20 minutes.

For the galette

  • Preheat the oven to 425°F.
  • Add the sliced squash and sliced onion to a parchment-lined baking sheet. Drizzle with neutral oil and toss to coat all the squash and onions. Spread evenly and sprinkle with salt, pepper, 2 tsp thyme, and 2 tsp sage. Place in the preheated oven. Roast until the squash and onions are browned and caramelized, 20-25 minutes. Once roasted, remove from the oven and allow the squash to cool while rolling out the dough.
    2 lb squash, 1 medium onion, 1 tbsp fresh thyme leaves, 1 tbsp minced fresh sage, ½ tsp salt, ½ tsp black pepper, 1 ½ tbsp neutral oil
  • Roll the chilled pie dough out into an approximately 14-inch circle.
  • Spread the goat cheese, leaving about 2 inches of the perimeter around the dough. Sprinkle with the remaining thyme and sage. Pour the cooled squash and onion filling on the goat cheese, leaving the same 2-inch empty perimeter. The squash will be piled. Fold the edges of the dough up onto the squash, making creases as needed. Brush the exposed dough with 1 tbsp olive oil. Sprinkle the top with Parmesan cheese.
    ½ cup grated Parmesan cheese, 1 tbsp fresh thyme leaves, 1 tbsp minced fresh sage, 4 oz goat cheese, ¼ cup grated Parmesan cheese
  • Place the galette in the preheated oven on the bottom rack and bake at 425°F for 20 minutes. After 20 minutes, reduce the temperature to 375°F and bake for an additional 20-25 minutes until the dough is browned on the bottom and top. Remove the galette from the oven and cool for 10 minutes before slicing and serving.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 339kcal
Course Dinner
Cuisine American
Difficulty Intermediate
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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9 Comments

  1. 5 stars
    Hi Kaleb,

    Thank you for this wonderful recipe. It’s delicious. I think it will make my Thanksgiving Day table!

    All the best,

    Elly

  2. 5 stars
    This is so yummy! I love savory pastries.
    After making this twice, the one pointer I would pass along is to be careful not to overcook the squash and onions when roasting since they will cook further when baking in the galette. Make sure to take them out as soon as they start to turn color.

  3. Would love to make this but I dont eat white flour…. Can it be made with another flour? Almond? Sprouted Spelt?

  4. 5 stars
    Delicious! Flaky crust and lovely tang from the goat cheese! This would be a great brunch entree with a salad. Thank you another great recipe. I will share this galette with some fellow foodie volunteers from our county! I’m sure they will love it as much as I do.

  5. 5 stars
    What a great recipe! I’m making it for lunch for guests… wondering if it would work to make it ahead (morning of) and refrigerate till baking time or should I go ahead and bake it and then warm it at lunchtime?

  6. 5 stars
    I’m giving this recipe 5 stars because it looks so incredibly good and I don’t see how it can miss! You are absolutely adorable and I cannot wait to try this. I just printed the recipe and will be shopping for the ingredients tomorrow. Thanks so much for your channel – love the gardening aspects, too!

  7. 5 stars
    Really delicious – I was leery about attempting pastry, but the directions were so clear and the pictures really helped. This is by far one of the best tasting and easiest recipes I have attempted! The crust is so tender, the flavors of the goat cheese with the squash and onion are delicious. Made it the next day with goat cheese, shallots and bacon and it was incredible again.
    Love this!! Thank you!

  8. 5 stars
    This was phenomenal! I’m making it again for a dinner party and would like to do some parts ahead of time. How much can I do ahead of time? Just the crust and squash separately or could I put the whole thing together and put in fridge? Thanks!