Roasted Butternut Squash Apple Galette (Print)
Rustic galette featuring roasted squash, apples, and sage in a flaky crust.
# Ingredient List:
→ Pastry
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup cold unsalted butter, cubed
03 - 1/4 teaspoon salt
04 - 3 to 4 tablespoons ice water
→ Filling
05 - 2 cups butternut squash, peeled and diced into 1/2-inch cubes
06 - 2 medium apples, peeled, cored, and sliced
07 - 2 tablespoons olive oil
08 - 1 small red onion, thinly sliced
09 - 2 tablespoons fresh sage leaves, chopped
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/2 teaspoon ground nutmeg
13 - 1/2 cup crumbled goat cheese or feta (optional)
→ Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon milk (for egg wash)
16 - 1 teaspoon coarse sea salt (optional, for sprinkling)
# How-To Steps:
01 - Combine flour and salt in a large bowl. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until dough just holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Toss diced squash with 1 tablespoon olive oil, half the sage, salt, pepper, and nutmeg. Spread on a baking sheet and roast for 20 to 25 minutes, stirring halfway through, until tender and lightly caramelized. Allow to cool slightly.
03 - Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté sliced onion until soft and golden, about 6 to 8 minutes. Add apples and cook an additional 2 to 3 minutes until just softened. Remove from heat and combine with roasted squash, remaining sage, and cheese if using.
04 - Roll chilled dough on a floured surface into a 12-inch circle. Transfer to parchment-lined baking sheet. Spoon filling into center, leaving a 2-inch border. Fold pastry edges over filling, pleating as needed.
05 - Brush pastry edges with beaten egg mixed with milk. Optionally sprinkle coarse sea salt. Bake in preheated oven for 35 to 40 minutes until pastry is golden and filling is bubbling. Allow to cool slightly before slicing.
# Expert Suggestions:
01 -
- The pastry is buttery and flaky without requiring any fancy French techniques—just cold butter and patience.
- It's vegetarian but feels substantial enough to be a real main course, not an afterthought on the plate.
- Everything comes together in about an hour and a quarter, making it perfect for weeknight dinners or weekend gatherings.
- The caramelized squash and sage combination is so good that even people skeptical of vegetables ask for seconds.
02 -
- Cold butter is the non-negotiable ingredient for flaky pastry—if your kitchen is warm, chill your bowl and pastry cutter too.
- Don't skip the initial roasting of the squash; it concentrates the sweetness and removes excess moisture so your galette doesn't get soggy.
- The filling should be completely cool before it touches the pastry, or the heat will start melting the butter and you'll lose your flakiness.
03 -
- If your pastry tears as you're folding it, just pinch it back together—small cracks will seal as it bakes and nobody will ever know.
- Keeping everything cold is the secret to flakiness, so don't skip the resting steps no matter how impatient you feel.