Roasted Butternut Squash Apple Galette

I rolled out my first galette on a scratched cutting board because I didn't own a proper pastry mat, and the edges cracked in three places before I even got the filling down. My kitchen smelled like burnt sage because I forgot to check the oven, and I was convinced the whole thing would fall apart. But when I pulled that galette out—golden, lopsided, and somehow still holding together—I felt like I'd cracked some kind of kitchen code.

The first time I made this for friends, I served it on a wooden board in the center of the table, still warm from the oven. Someone said it looked like something from a cookbook, and I didn't have the heart to tell them I'd patched a crack in the crust with a pinch of dough and hope. We ate it with our hands, passing wine and talking too loud, and it disappeared faster than anything I'd ever baked before.

Ingredients

• All-purpose flour: The base of your pastry, and it doesn't need to be fancy—just keep it cold and handle it gently so the butter stays in visible pieces.
• Cold unsalted butter: This is what makes the crust flaky, so cube it straight from the fridge and work fast so it doesn't melt into the dough.
• Ice water: Add it slowly, just enough to bring the dough together—too much and it gets tough, too little and it crumbles apart.
• Butternut squash: Roasting it brings out a caramelized sweetness that balances the savory sage, and the small dice ensures even cooking.
• Apples: Honeycrisp or Gala hold their shape and add a tart contrast to the squash—peel them so the texture stays smooth.
• Olive oil: A drizzle before roasting helps everything caramelize without drying out, and it carries the flavor of the sage beautifully.
• Red onion: Thinly sliced and sautéed until soft, it adds a subtle sweetness that ties the whole filling together.
• Fresh sage: This is the star herb—chopped and split between the squash and the apples, it smells like autumn and tastes even better.
• Goat cheese or feta: Optional but worth it, the tangy creaminess melts into the filling and makes every bite richer.
• Egg and milk: Whisked together for a glossy wash that turns the crust deep golden and bakery-perfect.

Instructions

Mix the Pastry:

Combine the flour and salt, then work the cold butter in with your fingertips or a pastry cutter until it looks like wet sand with pea-sized bits of butter still visible. Add ice water one tablespoon at a time, mixing gently until the dough just holds together when you press it.

Chill the Dough:

Shape it into a flat disk, wrap it tightly in plastic, and let it rest in the fridge for at least thirty minutes. This step keeps the butter cold and makes rolling so much easier.

Roast the Squash:

Toss the butternut cubes with olive oil, half the sage, salt, pepper, and nutmeg, then spread them on a baking sheet in a single layer. Roast at 400°F (200°C) for twenty to twenty-five minutes, stirring once, until the edges turn golden and smell sweet.

Cook the Onion and Apples:

Heat the remaining oil in a skillet and cook the sliced onion until it softens and starts to color, about six to eight minutes. Add the apple slices and cook for two to three minutes until just tender, then remove from heat.

Combine the Filling:

Gently fold the roasted squash, sautéed onion and apples, remaining sage, and crumbled cheese together in a bowl. Be careful not to mash the squash—you want distinct pieces in every bite.

Roll Out the Dough:

On a lightly floured surface, roll the chilled dough into a rough twelve-inch circle—it doesn't need to be perfect. Transfer it to a parchment-lined baking sheet.

Fill and Fold:

Spoon the filling into the center, leaving a two-inch border all around. Fold the edges of the pastry up and over the filling, pleating as you go—don't worry if it looks rustic, that's the whole point.

Brush and Bake:

Whisk the egg and milk together and brush it over the pastry edges, then sprinkle with coarse sea salt if you like. Bake for thirty-five to forty minutes until the crust is deeply golden and the filling bubbles at the edges.

Save

I remember slicing into this one evening when the light was low and the kitchen was quiet, and realizing it tasted better than I'd hoped. It wasn't just the flavors—it was the feeling that I'd made something with my own hands that looked and tasted like a celebration. That's when I stopped worrying about perfection and started trusting the process.

Serving Suggestions

This galette is beautiful served warm on a wooden board, cut into wedges and paired with a simple arugula salad dressed in lemon and olive oil. A chilled glass of Sauvignon Blanc or a light Pinot Grigio cuts through the richness and makes the whole meal feel balanced and bright.

Make-Ahead Tips

You can make the pastry dough up to two days ahead and keep it wrapped in the fridge, or freeze it for up to a month and thaw it overnight before rolling. The roasted squash and sautéed onion-apple mixture can also be prepped a day in advance and stored separately, so all you have to do is assemble and bake when you're ready.

Variations and Swaps

If you can't find butternut squash, sweet potato works just as well and roasts up with the same caramelized sweetness. Blue cheese or ricotta can replace the goat cheese for a sharper or milder flavor, and if you're out of sage, thyme or rosemary will still give you that earthy autumn note.

• Try adding toasted walnuts or pecans to the filling for extra crunch and richness.
• Swap the apples for pears if you want a softer, mellower sweetness.
• For a vegan version, use vegan butter in the crust and skip the cheese or use a plant-based alternative.

Save

Every time I make this, I'm reminded that the best recipes are the ones that let you be a little messy and still come out gorgeous. So roll your dough, fold your edges, and don't stress the cracks—this galette will reward you no matter what.

Recipe FAQs

→ Can I use store-bought pastry?

Yes, refrigerated pie crust or puff pastry saves time and bakes beautifully.

→ What cheese works best?

Goat cheese offers a tangy contrast, but creamy ricotta or sharp blue cheese are delicious alternatives.

→ Can I substitute the squash?

Sweet potato is an excellent substitute that roasts similarly and holds its shape well.

→ Is this suitable for freezing?

You can freeze the assembled, unbaked galette; wrap it tightly and bake directly from frozen.

→ How should leftovers be stored?

Keep in an airtight container in the refrigerator for up to 3 days and reheat gently.