Winter Squash Galette
This post is sponsored by Bob’s Red Mill. All opinions are my own.
This winter squash galette is quickly becoming my go-to dish to bring to holiday gatherings. It’s full of comforting flavors and is perfect for sharing. It’s substantial enough to be a main course if served with a simple salad or, cut into thin slices and served as an appetizer or side dish. I love its rustic appearance and how flavorful it is with minimal ingredients. I hope you all enjoy this savory galette as much as we do. Cheers to the flavors of the season!
Winter Squash Galette
Prep Time: 1 hour Cook Time: 45 minutes Serves: 6
Crust- 1 1/4 cups all-purpose flour
- 1 stick cold unsalted butter, cut into 1/2 inch cubes
- 1 teaspoon dried sage
- 1/2 teaspoon fine sea salt
- 4-6 tablespoons ice cold water
- 1 egg, lightly beaten
- 1 (2lb) winter squash (butternut, delicata, acorn, etc.) peeled, seeded and cut into 1/4 inch thick slices
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried sage
- Olive oil
- 1 red onion, thinly sliced
- 6 ounces soft mild goat cheese
Preparation
- Prepare the dough by pulsing the flour, butter, sage and salt in a food processor until it resembles a coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball, being careful as to not overwork the dough. Gently press dough into 5-inch thick disk and chill in plastic wrap in the fridge for 1 hour. (You can leave the dough in the fridge overnight too)
- Preheat the oven to 475F. Toss the winter squash with the salt, sage and 1-2 tablespoons of olive oil. Spread on a baking sheet and roast in the oven for about 25 minutes, or until tender. Flip squash halfway through cooking.
- Meanwhile heat 1-2 tablespoons olive oil in a medium size skillet over medium-high heat. Add the onion and cook, stirring occasionally until tender and lightly caramelized, about 8 minutes. Remove from the heat and set aside.
- Roll out your dough into a 13-inch round on a lightly floured surface. Transfer the dough to a baking sheet.
- Remove the squash from the oven and turn the temperature down to 375F. Toss the squash in a bowl with the onion and cheese.
- Layer the squash mixture onto the rolled out dough, leaving a 2 inch boarder. Fold the pastry edge up and over part of the veggies to create a 1 1/2 inch boarder, pleating dough as necessary. Brush the dough with the beaten egg and bake in the oven until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let the galette cool slightly before slicing and serving.
Notes
*Use this recipe as a guide *Adjust measurements and ingredients as necessary
Am so going to try this one evening this week! Sounds like one of those make again and again easy meals with few ingredients. Thanks for sharing.
Just made this recipe and it was wonderful. The sage in the crust is perfect! I doubled the recipe and it served 8 people. Thanks for all the wonderful food inspiration.
I am definitely trying this this weekend.
Thank You
I made this last night and it was fantastic. The crust was amazing and it baked perfectly, came out buttery and flaky. I used red onion, acorn squash, and feta because that’s what I had on hand. Served with a side salad. Would absolutely recommend.