Roasted Butternut Squash Apple

There's something about autumn that makes me crave the combination of sweet and savory in unexpected ways. I discovered this galette on a gray October afternoon when I had half a butternut squash sitting on my counter and an apple that was just past its prime, and I realized I had no interest in making the same old roasted vegetables I always do. Instead, I wrapped them in pastry with some caramelized onions and goat cheese, and the moment I pulled it from the oven, my kitchen smelled like someone had finally gotten fall right.

My neighbor once came over on a whim right as I was pulling a galette from the oven, and the smell drew her straight into the kitchen before I even finished explaining what I was making. We ended up eating it on the porch with a glass of wine, and she kept asking what was in it because she couldn't quite figure out why something so simple felt so elegant. That's when I realized this dish has this magical quality of tasting refined without any pretension.

Ingredients

• All-purpose flour: The foundation of your crust, and keeping it cold in the fridge gives you the best chance at real flakiness.
• Cold unsalted butter: This is where the magic happens, so make sure it's actually cold before you start, and don't be tempted to skip this step even if you're rushing.
• Ice water: Add it gradually because the dough comes together faster than you'd expect, and overworking it turns your beautiful pastry tough.
• Butternut squash: Peel it when it's raw if you're feeling patient, or roast it whole first and scoop it out if that feels easier, just keep the pieces uniform so they cook at the same rate.
• Granny Smith apple: The tartness cuts through the sweetness beautifully, and slicing it thin means it softens perfectly in the oven without turning to mush.
• Red onion: The roasting mellows the sharpness and turns the onion silky and almost jammy, which is the secret to why this tastes so balanced.
• Fresh thyme: Strip the leaves off the stems and scatter them generously because dried thyme gets a bit dusty in comparison.
• Goat cheese: Crumble it into irregular pieces so some parts melt into the filling and others stay creamy and distinct.
• Nutmeg: Just a whisper of it, because it can easily overpower everything else if you're not careful with the measuring spoon.

Instructions

Make the dough with cold hands:

Combine your flour and salt, then work in those cold butter cubes until the mixture looks like breadcrumbs with some pea-sized pieces still visible. Add the ice water one tablespoon at a time, gently turning the dough until it just barely holds together, then shape it into a disc and wrap it up to rest in the fridge while you prep the filling.

Roast the squash and onion first:

Toss your diced squash and red onion with olive oil, thyme, nutmeg, salt, and pepper, spread them on a sheet, and let them roast for 20 minutes until they're starting to caramelize at the edges. You'll notice the kitchen starting to smell incredible about halfway through.

Add the apples and finish roasting:

Pull the sheet out, scatter your thinly sliced apples over the top, give everything a gentle toss, and put it back in for another 15 minutes until the squash is tender enough to break with a fork and the apples have softened but still hold their shape. Let it cool just enough that you can handle it without burning your fingers.

Roll out your crust:

Lightly flour your work surface and roll the dough into a 12-inch circle that's about 1/8 inch thick, then transfer it to a parchment-lined baking sheet and let it relax for a minute while you finish the filling. If it cracks, don't panic because the edges will fold up and cover any imperfections.

Build the galette:

Spread your cooled roasted vegetables and apples in the center, leaving a 2-inch border all around, then scatter crumbled goat cheese and fresh parsley over the top. Fold the edges of the dough up and over the filling in loose pleats, which is fancy speak for letting it fold naturally without trying to make it perfect.

Brush and bake:

Beat an egg and brush it all over the exposed crust, sprinkle with coarse sea salt if you like, and slide it into a 400°F oven for 30 to 35 minutes until the crust is golden and you can see the filling bubbling slightly at the edges. You'll know it's done when your kitchen smells like toasted butter and caramelized squash.

Save

I made this galette for my sister's birthday dinner one year, and halfway through eating, she closed her eyes and said it tasted like fall felt. That comment stuck with me because it reminded me that cooking isn't really about following instructions perfectly, it's about creating a moment where people feel something. That's what this galette does.

Why the Combination Works

The sweetness of roasted butternut squash meets the tartness of Granny Smith apples, and they're held together by caramelized red onions that add this savory depth you wouldn't expect. The goat cheese adds a creamy tanginess that ties it all together, while the thyme and nutmeg whisper in the background reminding you that this is intentional and planned. What makes it work is the contrast, the way each flavor plays against the others, and how the flaky crust becomes almost a vehicle for everything else rather than the main event.

Timing and Make-Ahead Magic

You can actually prepare the dough the day before and keep it wrapped in the fridge, which takes the pressure off on the day you want to serve this. The filling can also be roasted ahead and kept in a covered container for a few hours, and you can even assemble the whole galette in the morning and bake it right before dinner. The only thing that can't wait is the egg wash and baking, because you want that crust to be as fresh and golden as possible when it hits the table.

Serving and Pairing Ideas

Serve this galette warm or at room temperature with a crisp green salad dressed in lemon vinaigrette, which cuts through the richness beautifully. A dry white wine like Sauvignon Blanc is the perfect companion because the acidity echoes the tartness of the apple and keeps your palate fresh between bites.

• Try adding toasted walnuts or pecans to the filling for extra crunch and nuttiness.
• For a vegan version, use vegan butter for the crust and plant-based cheese, and brush with plant milk instead of egg wash.
• Leftovers reheat beautifully in a 300°F oven for about 10 minutes, and it's actually wonderful the next day cold straight from the fridge.

Save

This galette became one of my go-to dishes because it sits in this wonderful space between comfort and elegance, and it's forgiving enough that I feel confident making it even on evenings when I haven't planned ahead. Every time I make it, I'm reminded that the best meals are the ones that feel both simple and special.

Recipe FAQs

→ How do I achieve a flaky crust?

Use cold butter and mix it quickly with flour to create coarse crumbs before adding ice water gradually. Chill the dough before rolling out to maintain flakiness.

→ Can I substitute the goat cheese?

Yes, goat cheese can be replaced with feta or a plant-based cheese alternative for different flavor and dietary needs.

→ What type of apples works best?

Tart apples like Granny Smith hold their shape well and provide a nice contrast to the sweet squash and onions.

→ How long should the squash and apples be roasted?

Roast the squash and onions for 20 minutes, then add the apple slices and roast for an additional 15 minutes until tender.

→ Is there a vegan option for this dish?

Substitute vegan butter for the crust, use plant-based cheese, and replace the egg wash with plant milk to make it vegan-friendly.

→ What herbs complement this galette?

Fresh thyme adds aromatic notes, while parsley provides a fresh finish; nutmeg offers subtle warmth.