Roasted Butternut Squash Apple Galette (Printable)
Savory-sweet galette featuring roasted butternut squash, apples, onions, and aromatic herbs in flaky crust.
# What You Need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 cups butternut squash, peeled and diced into 1/2-inch pieces
06 - 1 medium Granny Smith apple, cored and thinly sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
12 - 3 ounces goat cheese, crumbled
13 - 1 tablespoon chopped fresh parsley (optional)
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 teaspoon coarse sea salt (optional, for garnish)
# Steps:
01 - Combine flour and salt in a large bowl. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough forms. Shape into a disc, wrap with plastic, and refrigerate for at least 30 minutes.
02 - Heat oven to 400°F. Line a baking sheet with parchment paper.
03 - Toss diced butternut squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper in a large bowl. Spread evenly on prepared baking sheet and roast for 20 minutes.
04 - Remove baking sheet from oven, add apple slices, toss gently, and roast an additional 15 minutes until squash is tender and apples are slightly softened. Allow to cool slightly.
05 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
06 - Spread roasted filling evenly over dough, leaving a 2-inch border. Sprinkle goat cheese and parsley on top.
07 - Fold dough edges over the filling, pleating as needed. Brush crust with beaten egg and sprinkle with coarse sea salt if desired.
08 - Bake galette for 30 to 35 minutes until golden brown. Let cool slightly before slicing and serving.
# Expert Advice:
01 -
- It looks restaurant-worthy but tastes like something you'd actually want to cook on a Tuesday night.
- The filling is forgiving—roasted vegetables soften beautifully, and the goat cheese adds a creamy richness that feels indulgent without effort.
- Galettes give you permission to be imperfect; the rustic, folded edges are part of the charm.
02 -
- Don't panic if your crust cracks when you fold it up—that's normal, and you can just pinch it back together.
- The cooling step after roasting the vegetables matters; hot filling makes the bottom crust soggy and steam softens the edges.
- Goat cheese can sometimes separate or pool when it melts; this is fine and won't hurt the final result.
03 -
- Keep your butter cubed and in the freezer right up until you're ready to work with it—warm butter is your enemy when making pastry.
- If your dough starts feeling warm or sticky while rolling, slide it onto the baking sheet and stick it back in the fridge for five minutes to firm up.