Butternut Squash Galette with Bourbon Drizzle

butternut squash galette on a serving table

5 from 5 votes

Butternut Squash Galette with Bourbon Drizzle

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.

Prep Time10

Cook Time1 10

Cooling Time10

Total Time1 30

Course: Main Course

Cuisine: American

Servings: people

Calories: 292kcal

Author: Sarah Trenalone

Ingredients

1 package pie dough
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

Instructions

Preheat oven to 400ºF. Heat 1 TB oil over medium heat in a large pot or pan.

Caramelize Onions:

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."

Serve:

Cool galette on a wire rack for about 10 minutes. Serve warm, along with a drizzle of the bourbon sauce if desired.

Video

Notes

Makes 6 small slices or 4 large slices.

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.

How to Prepare Butternut Squash:

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.

Nutrition information does not include optional egg or bourbon sauce.

Nutrition