This rustic squash galette has a flaky buttery crust, a sweet-savory filling with goat cheese, prosciutto, and chestnuts, and is served with a drizzle of maple syrup. Makes a perfect fall meal paired with a green salad.
I can eat a galette morning, noon, and night. I can not resist a flaky, buttery crust. In the summer this tomato-feta galette is a staple in our house. Also summery is this galette with figs, prosciutto, and mizithra cheese. Sweet and salty, it is wrapped in a rustic walnut crust.
This squash galette recipe is one of my favorites. It has the perfect combination of sweet and savory that I love so much. I wait patiently every year for fall to make an entrance in order to make this butternut squash galette. As soon as the fall veggies make an appearance at the local market I get my ingredients together and get to work.
This 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.
I don't 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 remove 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.
The galette is served with some more chestnuts and a drizzle of maple syrup. Yum!
How to make it
In a bowl, mix the flour with the sugar and salt. Using a food processor or your fingers, 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: I place a 9-inch plate upside down on the crust to trace the boundaries of my filling.
Note: I find this method easier to roll out the dough and do the filling and transfer after 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, 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 galette in a 350°F oven for 40 min 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.
Tips and tricks
- This galette will work with any kind of winter squash.
- If the squash slices are cut very thin you might consider skipping the sauteing part. Add them in a bowl with 1-2 tablespoons of olive oil, season with salt and pepper, and sprinkle some herbs. Mix and let slices sit while you are rolling out the crust. Layer and bake as directed.
- Alternativelly, line a couple of baking sheets with parchment paper, layer the olive oil-herb marinated squash slices and bake in a 350 °F oven for 10-15 minutes. Keep an eye on them, every oven is different. Don't burn them, you just want to soften them a bit and infuse with favor.
What to serve with this galette
For a meal full of great fall flavors and aromas pair it with this delicious red kabocha squash soup, it has a porcini mushroom broth as a base and is also served with a touch of goat cheese & chili pepper flakes.
I love this winter squash galette as an awesome appetizer for a Thanksgiving or Christmas dinner. Divide it into a few smaller galettes and serve wine and cheese and everyone will not be able to stop talking about it.
You may also like
- Thinking about what to make for dinner? Check out this collection of 30 amazing dinners. From oven-baked pasta and skillet pork chops to pumpkin curries and wholesome galettes, these are recipes you’ll make again and again.
- This butternut squash pasta with prosciutto and goat cheese has fresh sage, lots of garlic and extra virgin olive oil.
- This red kabocha squash soup has layers of flavor with a porcini mushroom broth, a touch of goat cheese & chili pepper flakes.
- Try this creamy mushroom sauce with chicken, steak, porks chops, omelets, pasta, literally anything you are in the mood for.
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Squash Galette with Goat Cheese & Prosciutto
For the crust
- 1 ½ sticks salted butter cold cut in small cubes
- 2 cups all purpose flour
- ¾ tsp kosher salt
- ¾ tsp sugar
- ½ cup cold water
For the filling
- 2-3 tablespoons extra virgin olive oil
- 1 acorn squash cut in half and into 1.5 mm or about 1/16 of an inch slices
- ½ butternut squash medium size, cut into 1.5 mm or about 1/16 of an inch slices
- 2-3 fresh sage leaves
- 1-2 fresh thyme leaves
- 1-2 fresh rosemary sprigs
- 1 cup goat cheese crumbled
- ¼ lb prosciutto slices
- sea salt
- fresh ground pepper
- ⅓ cup maple syrup
- ½ cup chestnuts chopped
For the egg wash
- 1 egg beaten with 1 teaspoon water
Make the crust
- In a bowl, mix the flour with the sugar and salt. Using a food processor or your fingers, 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 plastic and refrigerate for at least 30 minutes.
Prepare the squash
- 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 a few minutes. Place them on a plate and set them aside.
- Repeat the same process with the butternut slices.
Preheat the oven to 350 F.
Roll out the dough and assemble
- Cut two large pieces of parchment paper. Roll out the dough between the parchment paper to a 14-inch round. Remove the top piece.
- Spread ¾ of the goat cheese evenly on the middle of the pastry, leaving a 1.5 inch border all around.
- Add layers of the squash slices alternating between the acorn and the butternut. Add prosciutto slices, 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.
- Mix the beaten egg with 1 tbsp of water to make the egg wash. Lightly brush all over the crust.
- Bake for 40 min or until the crust is golden.
- For serving sprinkle the rest of the goat cheese and some maple syrup and you are done. Enjoy!
- Substitute dried herbs for the fresh sage, thyme and rosemary. You can also use Herbs de Provence.
- If you don't like chestnuts, omit them from the recipe or substitute them with walnuts.
- You can use a ready-made pie crust in a pinch instead of making the crust from scratch.
- Substitute prosciutto with bacon or pancetta cubes if you like.
- If no goat cheese is available substitute with a mix of equal parts of feta and ricotta.
- If you are feeling adventurous use blue cheese instead of goat cheese for a stronger flavor.