Butternut Squash Galette

Galette: Essentially a pie made with no pie dish, can be savory or sweet.


As usual I won’t write much, because the recipe is the most important part, but I will say I’m so glad I had to think hard on a vegetarian dinner recently for a few out of town friends that came for a visit.
There were no leftovers at the end of the night and my husband and I enjoyed it so much that I made it a second time that same week!
The root vegetables involved were more than enough to make two galette’s, but if you don’t need two, the excess vegetables can easily be kept in the fridge and roasted for a side dish another night.


Butternut Squash Galette

Time: 3hrs 20min
Active Time: 30min
Oven: 400°
Makes: 1 galette
Serves: 4


  • 1/2c Butter, unsalted
  • 1 1/4c Flour, more for dusting
  • 1tsp Salt
  • 1 Egg
  • ~about 1/4c of cold water


  • 1/2 Red onion
  • 2tbsp Olive oil, divided
  • 1/2tbsp Balsamic vinegar
  • 1/2 Butternut squash
  • 1 Carrot
  • 1 Russet potato
  • 1/2tsp Garlic powder
    1/2tsp Pure Maple syrup
  • 1/2c Red fox cheddar, or another sharp cheddar
  • 1tbsp Thyme leaves
  • Roasted pine nuts for topping
  • Salt and pepper to taste
  • Egg for wash


  1. Cube the butter and add to the flour and salt in a stand mixer, mix until the butter is about pea sized. Add the egg and slowly add the water until a sticky dough forms.
  2. Sprinkle plastic wrap with flour and form the dough into a thick disk. Refrigerate for at least one hour.


  1. Preheat the oven to 400°
  2. Thinly slice the the red onion into long strips, add 1tbsp of olive oil to a medium sauté pan over medium heat and cook the onions until browned, about 20 minutes, stir occasionally.
  3. Once the onions are brown, add the balsamic vinegar and stir. Remove from heat and set aside.
  4. While the onions cook, wash and slice the potato, carrot, and squash. Slice into 1/4” slices.
  5. Spread the root vegetables onto a sheet pan, toss in the other tablespoon of olive oil, garlic powder, maple syrup, salt and pepper.
  6. Roast for 15 minutes in the oven at 400°
  7. While the onions and vegetables cook, slice the cheese, and prepare the thyme leaves.
  8. Lightly dust a parchment sheet or silicone baking pad with flour and roll the galette dough into a large circle. The dough should be about 1/2” thick when complete.
  9. Add the cheese to the center of the dough, then the onions, carrot, potato, squash, and thyme. Leave 2.5-3” of dough around the edge of the dough circle to fold over the filling.
  10. Starting at the bottom gently fold up the edges of the dough and pleat all around the circle. The center filling will still be visible.
  11. Whisk your egg and add a dash of water, brush the egg wash on the pleated dough.
  12. Move the parchment or sil-pad to a baking sheet and bake at 400° for 30 minutes.
  13. Remove from the oven and top with roasted pine nuts.
  14. Slice the galette like a pie and enjoy!

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