Roasted Butternut Squash Apple Galette

One autumn afternoon, I was standing in the farmers market with a butternut squash in each hand, genuinely unsure what to do with them. A woman next to me mentioned she'd been making galettes all season—casual, unfussy, nothing like the intimidating pastry I'd feared. That conversation shifted something. Two weeks later, I had my hands in flour, and by evening, I was pulling this rustic, golden-edged galette from the oven, the kitchen smelling like caramelized onions and toasted apples.

I made this for a small dinner party last November, and something unexpected happened—people stopped talking midway through eating. Not because it was fancy, but because the balance of sweet apple, earthy squash, and tangy cheese just worked. My friend asked for the recipe before dessert even came out, which felt like the highest compliment.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of a flaky crust; keeping it cold and not overworking the dough is the secret.
• Unsalted butter (1/2 cup), cold and cubed: Cold butter creates those little pockets that steam and create flakiness—don't skip the chilling step.
• Ice water (3–4 tbsp): Add gradually; too much makes tough dough, too little makes it crack.
• Butternut squash (2 cups), peeled and diced: Roasting caramelizes the natural sugars and brings out a subtle sweetness that balances the tart apple.
• Granny Smith apple (1 medium), thinly sliced: The tartness cuts through the richness; sweeter apples won't have the same edge.
• Red onion (1 medium), thinly sliced: Roasting transforms sharp raw onion into something mellow and almost sweet.
• Olive oil (2 tbsp): Helps vegetables caramelize and prevents sticking.
• Fresh thyme (1 tbsp) or dried thyme (1 tsp): Herbaceous and subtle; it anchors the whole flavor profile.
• Ground nutmeg (1/4 tsp): A whisper of warmth that belongs in any squash dish.
• Goat cheese (3 oz), crumbled: The tanginess is crucial—it's what keeps this from feeling too sweet.
• Egg (1 whole), beaten: The egg wash gives that golden, professional-looking finish.
• Coarse sea salt: A light sprinkle adds texture and a salt burst that contrasts the sweetness.

Instructions

Make the crust:

Whisk flour and salt, then work cold butter into it using a pastry blender or your fingertips until it resembles coarse crumbs—this texture is everything. Add ice water one tablespoon at a time, mixing gently until the dough just barely holds together.

Chill the dough:

Shape it into a disc, wrap it, and let it rest in the fridge for at least 30 minutes while you prep everything else. This resting time is non-negotiable if you want a flaky crust.

Roast the vegetables:

Toss diced squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper, then spread on a parchment-lined baking sheet at 400°F for 20 minutes. Watch for the edges to turn golden and caramelized.

Add the apple:

Remove the pan from the oven, gently toss in the apple slices, and roast for another 15 minutes until the squash is completely tender and the apple just softens. Let everything cool for a few minutes so you can handle it.

Roll and assemble:

On a floured surface, roll the dough into a 12-inch circle and transfer it to parchment on a baking sheet. Spread the cooled filling over it, leaving a 2-inch border, then scatter goat cheese and parsley on top.

Fold the edges:

Gently fold the dough border up and over the filling, pleating as you go—it doesn't need to be perfect, and that's the point. Brush the crust with beaten egg and sprinkle with coarse sea salt.

Bake until golden:

Bake for 30–35 minutes at 400°F until the crust is deep golden brown and the filling shows just a little color around the edges. Let it cool for a few minutes before slicing so it holds together.

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There's something almost meditative about folding up the edges of a galette, knowing it doesn't have to look perfect. It's the kind of dish that feels like it was made with thought and care, but doesn't demand you stress over it. That permission to be imperfect while still being beautiful is why I keep coming back to it.

Why Galettes Win Over Pies

A pie demands precision, a springform pan, and a level surface. A galette asks for nothing but a baking sheet and the willingness to let the edges be a little rustic. I've learned that this casualness is actually the strength—the exposed filling gets edges that crisp up in the oven, and the folds create little pockets where the crust stays flaky and butter-rich. It's less about technique and more about letting the pastry do what it naturally wants to do.

The Sweet and Savory Balance

The magic of this galette lives in its refusal to pick a lane. The butternut squash brings natural sweetness, the apple echoes that but adds bright tartness, and the goat cheese swoops in with salt and tang that keeps everything grounded. Roasting brings caramelization to both the squash and onion, deepening flavors in a way that raw vegetables never could. Thyme and nutmeg whisper in the background, making you taste all the layers without any single element shouting.

Serving and Storage

Serve this warm or at room temperature alongside a crisp green salad and a dry white wine like Sauvignon Blanc—the acidity of both cuts through the richness beautifully. Leftovers keep well in the fridge for up to three days and can be gently warmed or eaten cold the next day. You can also make the crust and prep the filling a day ahead, which means on galette day, you're mostly just roasting and assembling.

• A squeeze of fresh lemon over the finished galette brightens everything right before eating.
• If you want extra crunch, toast some walnuts or pecans and scatter them over the filling before folding the crust up.
• For a vegan version, use vegan butter in the crust, plant-based cheese instead of goat cheese, and brush with plant milk instead of egg wash.

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There's no pressure with a galette—it's approachable enough for a weeknight dinner and elegant enough for a table full of people. Once you've made this one, you'll find yourself reaching for galettes again and again, changing the filling with the seasons.

Recipe Questions & Answers

→ What type of squash works best for roasting?

Butternut squash is ideal due to its sweet, nutty flavor and firm texture that softens perfectly when roasted.

→ Can I substitute the goat cheese?

Yes, soft cheeses like ricotta or feta can be used as alternatives for a similar creamy texture.

→ How do I achieve a flaky pastry crust?

Use cold cubed butter and minimal handling when mixing to keep the dough cold; chilling the dough before baking helps create flakiness.

→ What herbs complement this galette filling?

Fresh thyme is recommended, adding an earthy aroma that pairs well with squash and apples.

→ Can this dish be made vegan?

Replace butter with vegan alternatives, use plant-based cheese, and substitute the egg wash with plant milk for a vegan-friendly version.