Butternut Squash Galette with Goat Cheese and Sage
This warm and rustic galette features tender roasted butternut squash, creamy goat cheese, and a flaky buttery crust infused with fall spices like nutmeg and sage. Perfect for cozy dinners or hearty appetizers.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet Lined with parchment
- 1 Rolling pin
- 1 Skillet For caramelizing shallots
Ingredients
Main Ingredients
- 6 oz All-purpose flour about 1 ⅓ cups
- ½ teaspoon Kosher salt
- 3.5 oz Unsalted butter cold, cut into small pieces
- 2-3 tablespoons Ice cold water
- 1 Butternut squash 1 to 1.5 lbs, peeled and diced
- 1 tablespoon Extra virgin olive oil plus more for brushing and roasting
- 1 large Shallot thinly sliced
- ½ cup Pecans chopped
- ½ teaspoon Ground cinnamon
- 1 teaspoon Grated fresh nutmeg plus more for topping
- 2.5 teaspoons Dried sage divided
- ¼ cup Chèvre goat cheese
Instructions
Instructions
- In a mixing bowl, combine flour and salt. Add the cold butter and blend until crumbly.
- Slowly add ice water, 1 tablespoon at a time, mixing just until dough forms. Wrap in plastic and refrigerate for at least 30 minutes.
- Preheat oven to 400°F and line a pan with parchment paper.
- Toss the diced squash with olive oil, salt, and pepper. Roast for 20–25 minutes or until tender and caramelized.
- While squash roasts, sauté shallots in olive oil over medium heat for 5 minutes until golden. Set aside.
- In a bowl, mix cooked squash, shallots, pecans, cinnamon, nutmeg, and most of the sage.
- Roll out chilled dough to 12 inches on a floured surface; transfer to baking sheet.
- Spoon filling into the center, leaving 2-inch borders. Top with goat cheese and sprinkle with remaining sage and nutmeg.
- Fold edges over filling, pleating as needed. Brush crust with olive oil.
- Bake 35–40 minutes until crust is golden. Cool slightly before slicing and serving.
Notes
Make-ahead tip: prepare the dough and filling the day before, assemble and bake fresh. Try adding a sprinkle of parmesan for extra depth.