This rustic butternut 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.
Why you will love this galette
- This butternut squash galette recipe has the perfect combination of sweet and savory.
- Acorn and butternut squash are wonderful with prosciutto and a hint of goat cheese.
- Pair the galette 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.
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 the galette 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.
Tips and tricks
- This galette will work with any kind of winter squash.
- You might consider skipping partially cooking the squash if the slices are cut very thin. Add them to 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.
- Alternatively, 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 want to soften them a bit and infuse them with flavor.
What to serve with this galette
This savory galette is a great main dish with a large green salad. It also makes a great appetizer cut up in smaller pieces next to a grazing board.
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 a fabulous Thanksgiving or Christmas dinner appetizer. Divide it into a few smaller galettes and serve wine and cheese, and everyone will not be able to stop talking about it.
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Butternut Squash Galette
Ingredients
For the crust
- 1 ½ sticks salted butter cold cut in small cubes
- 2 cups all-purpose flour
- ¾ teaspoon sea salt
- ¾ teaspoon 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
For serving
- ⅓ cup maple syrup
- ½ cup chestnuts chopped
For the egg wash
- 1 egg beaten with one teaspoon water
Instructions
Make the crust
- 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 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.
Roll out the dough and assemble
- Preheat the oven to 350°F.
- 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 3/4 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
- For serving sprinkle the rest of the goat cheese and some maple syrup and you are done. Enjoy!
Nutrition
