This Butternut Squash Galette is perfect for fall and winter! It’s filled with caramelized onions and goat cheese, wrapped in a Parmesan crust, and topped with a bourbon drizzle.
This recipe is sponsored by Wewalka.
Last winter, we visited my best friend in New York, and she made us squash galettes for dinner.
And they were DELICIOUS.
I’ve been thinking about galettes ever since, but Ann– a.k.a. “my personal baking consultant”– makes her dough from scratch. And I find that intimidating.
Ann insists that galettes are all about the dough— so until now, I’ve left galettes on a dusty back shelf in mind.
And then, my favorite dough brand Wewalka started making PIE DOUGH! That means– it’s time to eat galettes!
This tasty butternut squash galette is filled with caramelized onions, goat cheese, Parmesan, and roasted squash, and topped off with an easy bourbon drizzle.
What is a Galette?
A galette is a French pastry that’s a cross between a pie and a tart.
It’s meant to look rustic, and (in my opinion) is easier to make than a pie because you don’t need to decorate it at all!
Using High-Quality Refrigerated Pie Crust
There’s a reason why a lot of serious bakers make their pie crusts from scratch. Not all store-bought pie crust is created equal.
In fact, some of it isn’t very good at all.
It came ready-to-use, wrapped in an oven-safe parchment paper, and after baking was golden, flaky, and thicker than other store-bought doughs that I’ve tried.
And– importantly– it made my galette taste even better!
How to Dice a Butternut Squash
Butternut squash, like most other winter squash, can be a little hard to cut through.
First, use a vegetable peeler to peel the squash.
To cut it in half, use a large chef’s knife, insert the tip into the squash, and rock it back and forth gently until the squash begins to split. Cut it in half.
Next, use a spoon to scoop out the seeds, and then use the chef’s knife to dice the squash.
Can I Use Pre-Cut Butternut Squash?
Yes, definitely! It shouldn’t affect the recipe at all.
How to Make a Butternut Squash Galette
Once you’ve diced the butternut squash (or bought diced squash), roast the squash in the oven along with some spices.
While the squash roasts, caramelize an onion on the stovetop.
How to Fold a Butternut Squash Galette
After you roast the squash and caramelize the onion, add them (along with some cheese) to the pie dough in a single layer.
Make sure to leave a border.
Then, start folding the border over the filling a little at a time, overlapping the dough as you go around.
Use your fingers to rub the creases together a little. Make sure that there are no cracks where the filling could leak out.
Brush the dough with an egg.
Top with more cheese, and bake until golden.
Can I Skip the Egg Wash?
Brushing a beaten egg on the top of the galette helps give the crust a golden, glossy sheen.
And it’s totally optional.
If you’re allergic to eggs, or out of eggs, you could swap it with a milk wash (brush the dough with milk) or simply skip it all together.
Want to learn more about egg and milk washes? Check out this article from Epicurious.
Can I Skip the Goat Cheese?
Yes! This is also delicious made with all Parmesan, or you can swap the goat cheese for Gruyére or swiss cheese.
Can I Make This Ahead of Time?
Yes! Check the recipe card notes for directions.
Want more WINTER SQUASH recipe ideas? Try these:
- Roasted Acorn Squash Slices with Cranberry Sauce
- Roasted Delicata Squash with Lemon Tahini Sauce
- Cod Curry with Pumpkin
Butternut Squash Galette with Bourbon Drizzle
2-3 Days (Fridge), 2 Months (Freezer)
- 1 package pie dough Wewalka Pie Dough Recommended
- 2 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 3 sage leaves
- 2 teaspoons salt, divided
- 1 butternut squash (small, about 1 ½ lbs), diced into ½″ cubes See Recipe Notes
- ¼ teaspoon nutmeg, freshly ground
- 1 teaspoon red chili flakes
- 2 ounces goat cheese, flaked apart with a fork
- 2 ounces Parmesan, freshly grated, divided
- 1 sprig rosemary, destemmed + cut into small pieces
- 1 egg, beaten (optional)
Bourbon Sauce (Optional):
- ½ cup honey
- 1 ounce bourbon
- 1 ounce balsalmic vinegar
- Preheat oven to 400ºF. Heat 1 TB oil over medium heat in a large pot or pan.
- Add the onion, sage leaves, and 1 tsp salt to the hot oil. Stir until the onions soften, and then turn the heat to medium-low.
- Stir occasionally, and caramelize the onions for about 30 minutes until golden.Remove the sage leaves + discard.
Roast Butternut Squash:
- Lay squash in a single layer on a baking pan. Drizzle with remaining oil and salt, nutmeg, and chili flakes. Roast for about 25 minutes, or until tender.
Assemble + Bake Galette:
- Tip: About 15 minutes before assembling the galette, remove the pie dough from the refrigerator. Allowing it to come to room temperature will help the dough unroll and fold more easily.
- Mix together the caramelized onions, roasted squash, goat cheese, and rosemary.
- Lay the included parchment paper on a baking sheet, and set the pie dough on the paper.Note: This recipe was written for Wewalka pie dough. If using a different brand dough, you may need to cut your own parchment paper or use a nonstick baking sheet.
- Add the onion and squash mixture to the dough in a single layer, leaving about a 1 ½″ border. Add half the Parmesan to the toppings.
- Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.Tip: The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.
- Brush the beaten egg on the folded dough. Sprinkle the remaining Parmesan on top of the galette, making sure to lightly coat the dough with cheese.
- Bake galette on the center oven rack for 30 – 40 minutes, or until golden.
Make Bourbon Sauce (Optional):
- Add honey to a small pan, and cook over medium heat. When honey begins to bubble, start stirring constantly.
- After 3-4 minutes, when honey begins to caramelize and turn golden, stand back at arm’s length and add the bourbon and balsamic. Stir constantly for 2-3 minutes while the sauce reduces.
- Remove sauce from heat. It will thicken as it cools. For an extra-thick, molasses-like sauce (a sauce that will drizzle), place the sauce in the fridge.Tip: The sauce is also delicious hot, it’s just thinner and won’t “drizzle.”
- Cool galette on a wire rack for about 10 minutes. Serve warm, along with a drizzle of the bourbon sauce if desired.
- Leftovers:Store leftovers in the fridge, and use within 2-3 days. If desired, bake for 3-5 minutes to crisp up the galette.Make the Entire Galette Ahead of Time:Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months. To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.Make the Galette Fillings Ahead of Time:Caramelize the onions and roast the squash ahead of time.Refrigerate + use within 2-3 days.
- Peel: Use a vegetable peeler to remove the skin.
- Halve: Use a large chef’s knife, insert the pointed part of the knife into the squash, and carefully rock the knife back and forth. When the squash begins to split, push down on the back of the knife and cut through the squash.
- Remove Seeds: Use a spoon to scoop out the seeds and stringy pieces.
- Dice: Using the large chef’s knife, dice the squash into ½″ pieces.
- Tip: Make sure to use a sharp, large chef’s knife. Avoid using a small knife or a dull knife. Alternatively, use a meat cleaver to carefully split the squash.