Roasted Butternut Squash Apple Galette (Printable)
Rustic golden-brown pastry filled with caramelized squash, sweet apples, and fragrant sage.
# What You’ll Need:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 teaspoon salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 cups butternut squash, peeled and diced (1/2-inch cubes)
06 - 2 medium apples (Honeycrisp or Gala), peeled, cored, and sliced
07 - 2 tablespoons olive oil
08 - 1 small red onion, thinly sliced
09 - 2 tablespoons fresh sage leaves, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon ground nutmeg
13 - 1/2 cup crumbled goat cheese or feta (optional)
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon milk (for egg wash)
16 - 1 teaspoon coarse sea salt (optional, for sprinkling)
# How to Prepare:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture forms coarse crumbs. Gradually add ice water, stirring until dough just holds together. Shape into a disk, wrap, and refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, half the sage, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized, stirring halfway. Cool slightly.
03 - Heat remaining olive oil in a skillet over medium heat. Sauté onion until soft and golden, about 6 to 8 minutes. Add apples and cook 2 to 3 minutes until slightly softened. Remove from heat.
04 - Mix roasted squash, sautéed onion and apples, remaining sage, and goat cheese if using until evenly combined.
05 - Roll out chilled pastry into a 12-inch circle on a lightly floured surface. Transfer to parchment-lined baking sheet. Spoon filling into center, leaving a 2-inch border. Fold edges over filling, pleating as needed.
06 - Brush pastry edges with beaten egg mixed with milk. Sprinkle with coarse sea salt if desired.
07 - Bake in preheated oven for 35 to 40 minutes until pastry is golden and filling bubbles. Let cool slightly before serving.
# Expert Advice:
01 -
- It looks impressive but forgives every mistake, so even messy folds turn out beautiful.
- The combination of sweet roasted squash and tart apples with earthy sage tastes like October in every bite.
- You can make the dough ahead and throw this together on a weeknight without stress.
- It works as a main dish or a side, and somehow makes everyone at the table lean in for a second slice.
02 -
- If your dough cracks while rolling, just press it back together with your fingers—galettes are supposed to be imperfect.
- Don't skip roasting the squash first, or it will release too much water and make the crust soggy.
- Let the galette cool for at least ten minutes before slicing so the filling sets and doesn't spill everywhere.
03 -
- Keep your butter and dough as cold as possible—warm dough means a tough crust, and nobody wants that.
- Don't overfill the galette or the pastry won't fold properly and the filling will leak out during baking.
- If the edges brown too fast, tent them loosely with foil halfway through baking to keep them from burning.