Roasted Butternut Squash Apple (Printable)
Rustic galette with roasted squash, apples, caramelized onions, and herbs in a flaky crust.
# What You’ll 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 (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)
# How to Prepare:
01 - Whisk flour and salt in a large bowl. Cut in cold butter with a pastry blender or fingertips until mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing until dough starts to come together. Shape into a disc, wrap in plastic, and chill at least 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Toss diced butternut squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper. Spread on the baking sheet and roast for 20 minutes.
03 - Remove baking sheet from oven, add apple slices to the vegetables, gently toss, and roast for an additional 15 minutes until squash is tender and apples are just softened. Let cool slightly.
04 - On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread roasted filling evenly over dough, leaving a 2-inch border. Sprinkle goat cheese and parsley over the filling.
05 - Fold edges of dough up and over filling, pleating as needed. Brush crust with beaten egg. Optionally sprinkle coarse sea salt on top.
06 - Bake galette for 30 to 35 minutes until crust is golden brown. Allow to cool slightly before slicing and serving.
# Expert Advice:
01 -
- It's a complete dinner that doesn't feel like you're trying too hard, and people always think you spent hours in the kitchen.
- The flaky, buttery crust gives way to tender squash and tart apples in every bite, with just enough richness from goat cheese to keep things interesting.
- You can make it ahead and reheat it, which means less stress when friends are coming over.
02 -
- Don't skip chilling the dough because room temperature butter won't give you those beautiful flaky layers, and that's honestly the whole point of making a galette instead of just roasting vegetables.
- Roasting the squash and onion before they go into the galette dries them out slightly and deepens their flavor, which is the difference between good and something you'll actually want to eat again.
03 -
- Keep your butter and water ice cold from the very beginning, because this is the one thing that directly determines whether you get flaky layers or a dense crust that disappoints.
- Don't roll the dough too thin or it'll tear when you fold up the edges, and resist the urge to make it perfectly round because rustic and imperfect is actually the whole aesthetic of a galette.