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This savory galette has layers of goat cheese, acorn & butternut squash and sprinkles of prosciutto and chestnuts.

Squash Galette with Goat Cheese & Prosciutto

This savory galette has layers of flavor that you will love.
Course Appetizer, Main Course, Snack
Cuisine American, International
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Calories 487kcal
Author by Jenny Skrapaliori Graves


For the crust

  • 1 ½ sticks salted butter I like kerrygold
  • 2 cups all purpose flour
  • ¾ tsp kosher salt
  • ¾ tsp sugar
  • ½ cup cold water

For the filling

  • 1-2 tbsp 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 sage leaves
  • 1-2 rosemary sprigs
  • ½ cup prosciutto cubetti
  • salt
  • fresh ground pepper
  • 1 cup goat cheese crumbled

For serving

  • cup maple syrup
  • ½ cup chestnuts chopped

For the egg wash

  • 1 egg beaten
  • 1 tbsp 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 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 in plastic and refrigerate for at least 30 minutes.

Prepare the squash

  • In low heat using a large sauce pan add a couple of tablespoons of olive oil, and a couple of sage leaves and 1-2 rosemary sprigs. Add the acorn squash slices, and season with salt and pepper and lightly toss everything around.
  • Lightly sauté the acorn slices for a few minutes. Place them on a plate and set aside.
  • Repeat the same process with the butternut slices.
  • Preheat the oven to 350 F.

Roll out the dough and assemble

  • On a lightly floured work surface, roll out the dough to a 14-inch round. Slide the 
pastry onto a parchment paper–lined baking sheet. 
  • Spread ¾ of the goat cheese evenly on the pastry, leaving a 1.5 inch border all around.
  • Add the squash slices alternating between the acorn and the butternut. Sprinkle some prosciutto cubes and chestnuts in between slices. 
  • 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 30 min or until crust is golden.

For serving

  • For serving sprinkle the rest of the goat cheese and some maple syrup and you are done. Enjoy!


For the slicing of the squash I suggest using a mandolin slicer instead of a knife to get even, thin slices.


Calories: 487kcal | Carbohydrates: 65g | Protein: 15g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 570mg | Potassium: 661mg | Fiber: 3g | Sugar: 13g | Vitamin A: 7307IU | Vitamin C: 26mg | Calcium: 135mg | Iron: 4mg