Why this recipe sings

This squash galette recipe is a favorite. It has the perfect combination of sweet and savory perfect for fall. Acorn and butternut squash are wonderful with prosciutto and a hint of goat cheese.

A drizzle of maple syrup finishes the dish. Pair it with a salad for a delicious, indulgent lunch, or cut the galette in pieces and offer it as a tasty appetizer for your next gathering.

Here is what you need for this galette

For the flaky, crispy crust, you need salted butter, all-purpose flour, and a little sugar. I brush the crust with egg wash for a nice golden color.

The filling is a mix of acorn and butternut squash, goat cheese, prosciutto, and crumbled chestnuts.

This savory galette is served with more chestnuts and a maple syrup drizzle.

How to make it

You don’t have to peel the acorn squash. The skin is totally edible and pretty tasty. When cooked, it becomes soft enough to eat. If you prefer it without skin, feel free to remove it and cut it into thin slices.

The butternut squash needs peeling. I cut it in half, then quartered and carefully removed the skin with a sharp knife. Or I slice first and remove the skin with a sharp pairing knife. Next, like the acorn, I slice the butternut into thin slices.

In a bowl, mix the flour with the sugar and salt. Add half of the butter until the mixture resembles a coarse meal. Add in the remaining butter.

Drizzle the water over the dough and stir until moistened. Gather up the dough and knead it 2 or 3 times. Don’t work it too much.

Flatten the dough into a disk, wrap it in eco-friendly plastic wrap and refrigerate for at least 30 minutes.

Place a large skillet on low heat and add two tablespoons of olive oil, a couple of sage leaves, and 1-2 rosemary and thyme sprigs. Add the acorn squash slices, season with sea salt and freshly ground pepper, and lightly toss everything around.

Lightly sauté the acorn slices for 3-4 minutes to soften and infuse with flavor. Place them on a plate and set them aside.

Important. Saute squash slices in batches if you have to, don’t overcrowd the skillet.

Repeat the same process with the butternut slices.

Cut two large pieces of parchment paper. Roll out the dough between the parchment paper to a 14-inch round. Remove the top piece.

TIP: Place a 9-inch plate upside down on the crust to trace the boundaries of the filling.

Note: This method is easier to roll out the dough, fill and transfer it to a baking sheet.

Spread most of the goat cheese and add layers of the squash slices alternating between the acorn and the butternut on top.

Add prosciutto slices, and sprinkle some of the chopped chestnuts in between the layers as you go. 

Fold the pastry edge up over the vegetables to create a border, and lightly brush the crust with the egg wash.

Transfer to a baking sheet and bake the galette in a 350°F /180°C oven for 40 to 45 minutes.

Serve the squash galette with a drizzle of maple syrup, the rest of the goat cheese, and crumbled chestnuts.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.