Roasted Butternut Squash Galette with Goat Cheese
Why You Should Give This Recipe a Try
Roasted butternut squash is a fantastic autumn ingredient – versatile and pairing well with all sorts of spices. We like to have roasted butternut squash tossed with a bit of olive oil and herbs as a simple and flavorful side dish. When we’re looking for something a little more fancy, though, I love to make this Roasted Butternut Squash Galette with Goat Cheese. This super tasty tart includes roasted butternut squash, thin slices of red onion, and a sprinkle of thyme and herbes de Provence topped with handfuls of goat cheese and dried cranberries wrapped up in a store bought pie crust. It looks and tastes great, but couldn’t be easier to make. I think it makes a great alternative to traditional Thanksgiving sides, but it is just as welcome on our weeknight table because it is so simple to prepare.
Some of the best features of this recipe:
A store-bought, refrigerated pie crust is a great time saver!
Purchase some pre-cut butternut squash and make your life easier. Toss with olive oil and salt and pop it into the oven.
Chunks of crumbled goat cheese toasted until golden on top of the veggies – as much or as little as you want!
Switch up the toppings. I like dried cranberries, but you can also add some toasted chopped pecans or walnuts.
The perfect dish for holiday dinners or weeknight meals alike because it looks fancy and tastes great, but is easy to prepare.
As with all my recipes, this Roasted Butternut Squash Galette with Goat Cheese is easy to make and doesn’t require any special cooking techniques or fancy ingredients.
Recipe Ingredients
1 refrigerated pie crust
4 cups cubed butternut squash
1 tablespoon olive oil
Salt
1/4 cup thin sliced red onion
1 tsp herbes de Provence
1/4 tsp sage
1/3 cup crumbled goat cheese
1/4 cup dried cranberries
1 egg and 1 tbsp water
All purpose flour for dusting the work surface and rolling pin
Helpful Tools
- 2 rimmed sheet pans
- Parchment paper
- Rolling pin
- Pastry brush
- Small bowl or cup
- Measuring cups
- Measuring spoons
Ingredient Notes
Don’t make you life difficult if you don’t have to. A refrigerated pie crust and pre-cut butternut squash are great time savers that don’t impact the flavor significantly. Give yourself a break!
Herbes de Provence is a kind of one stop shopping of herbs: thyme, basil, marjoram, fennel seed, lavender, and tarragon. It is a great ingredient to have on hand since it pairs well with all sorts of vegetables and meat. If you don’t have any in your pantry, you can mix up 1/2 tsp of oregano and 1/2 thyme instead. But do yourself a favor and go buy some!
Step-by-Step Instructions
1. Preheat the oven to 425 degrees F.
2. Thaw the pie crust for about 15 minutes.
3. Spread the cubed butternut squash in a single layer on a rimmed sheet pan.
4. Drizzle about 1 tbsp of olive oil over the squash and toss with your hands.
5. Lightly salt.
6. Place the squash in the preheated oven and cook for 30 minutes, turning the cubes midway through. When the squash is fork tender, remove it and set aside to cool for about 10 minutes.
7. While the squash is roasting, prepare the other ingredients.
8. Thinly slice the red onion and cut the slices in half. The quantity you use is up to you, but I like about 1/4 cup total. Set aside.
9. Tear a sheet of parchment paper roughly the size of the rimmed sheet pan.
10. Lightly flour the parchment paper and a rolling pin.
11. Unroll the dough and place it in the center of the prepared parchment paper.
12. Refrigerated dough is usually about 11 inches in diameter. Roll it out to about 12 inches. You don’t have to be perfectly precise, but you don’t want to roll it too thin.
13. Once the butternut squash is roasted and has cooled for about 10 minutes, place it in the center of the prepared pie crust.
14. Scatter the sliced red onion over the top of the squash.
15. Sprinkle with the herbes de Provence and sage.
16. Lightly salt.
17. Sprinkle chunks of goat cheese over the surface.
18. Begin folding up the edges of the crust toward the center, working your way around with the pieces overlapping. I like to fold over quite a bit, but it is find to fold over just the edges.
19. Beat together the egg and water in a small bowl or cup to make an egg wash.
20. Begin using the egg wash as a glue to hold the folds together. Lift up each fold and brush the egg wash between the folds. Press the dough down as you finish brushing each portion.
21. Brush the rest of the surface with the egg wash.
22. Avoid adding the dried cranberries at the beginning of the baking as they tend to become very hard as they cook. Sprinkle the dried cranberries in the last 4-5 minutes of cooking so they will heat up without hardening.
23. Lower the oven temperature to 400 degrees F.
24. Bake for 30 minutes until the crust is golden brown and the cheese softened.
Check out the printable recipe card with step-by-step instructions below.
Storage
Store leftover Roasted Butternut Squash Galette with Goat Cheese in an airtight container in the fridge for up to three days.
Tips & Tricks
I love the taste of red onion, but if you find it a bit too powerful, soak the slices in a bowl of cold water for about 15 minutes.
Rolling out your pie crust and forming the galette can be done on the same sheet of parchment paper you will use for baking. It will keep the crust from sticking and helps with transport.
Did your pie crust stick and tear a little when you unrolled it? Dip your finger in a little warm water and run it over the tear, using the water as a glue.
Make sure you glue down the folds of dough with the egg wash so they stay together during baking. Do not make a puddle of egg wash under your galette, though.
Once you are ready to serve your galette, slide it onto serving dish without lifting it up. The heavy filling can crack the crust, so you want to avoid folding it up from the sides.
FAQs
Can I use a whole butternut squash in place of prepared?
Absolutely – although it is a bit labor intensive. You can find the directions in the FAQs of this recipe: butternut squash soup – preparing a whole squash
Can I prepare the butternut squash in advance?
That is a great time saver – and I am all about saving time. You can cook roast the squash and store it in an airtight container in the fridge for up to three days.
What can I serve with the Roasted Butternut Squash with Goat Cheese Galette?
This is really a whole meal, so you can simply add a fresh green salad for the perfect side dish.
What other spices work well with butternut squash?
If you want to experiment with different spices, you can try something sweeter like cumin, cinnamon, or even a bit of nutmeg.
What other toppings can I use on the galette?
You can add toasted chopped nuts to your galette. Give some pecans or walnuts a try, adding them with the cranberries near the end of the baking time.
Looking for more veggie recipes for the cold winter months? Give these a try!
Creamy Butternut Squash and Carrot Soup Recipe
Roasted Butternut Squash and Goat Cheese Galette
Ingredients
- 1 refrigerated pie crust not frozen
- 4 cups cubed butternut squash
- 1 tbsp olive oil
- salt
- 1/4 cup thin sliced red onion
- 1 tsp herbes de Provence
- 1/4 tsp dried sage
- 1/3 cup crumbled goat cheese
- 1/4 cup dried cranberries
- 1 large egg for egg wash
- 1 tbsp water for egg wash
- all purpose flour for dusting work surface
Instructions
- Preheat the oven to 425 degrees F.
- Thaw the pie crust for about 15 minutes.
- Spread the cubed butternut squash in a single layer on a rimmed sheet pan.
- Drizzle about 1 tbsp of olive oil over the squash and toss with your hands.
- Lightly salt.
- Place the squash in the preheated oven and cook for 30 minutes, turning the cubes midway through. When the squash is fork tender, remove it and set aside to cool for about 10 minutes.
- While the squash is roasting, prepare the other ingredients.
- Thinly slice the red onion and cut the slices in half. The quantity you use is up to you, but I like about 1/4 cup total. Set aside.
- Tear a sheet of parchment paper roughly the size of the rimmed sheet pan.
- Lightly flour the parchment paper and a rolling pin.
- Unroll the dough and place it in the center of the prepared parchment paper.
- Refrigerated dough is usually about 11 inches in diameter. Roll it out to about 12 inches. You don't have to be perfectly precise, but you don't want to roll it too thin.
- Once the butternut squash is roasted and has cooled for about 10 minutes, place it in the center of the prepared pie crust.
- Scatter the sliced red onion over the top of the squash.
- Sprinkle with the herbes de Provence and sage.
- Lightly salt.
- Sprinkle chunks of goat cheese over the surface.
- Begin folding up the edges of the crust toward the center, working your way around with the pieces overlapping. I like to fold over quite a bit, but it is find to fold over just the edges.
- Beat together the egg and water in a small bowl or cup to make an egg wash.
- Begin using the egg wash as a glue to hold the folds together. Lift up each fold and brush the egg wash between the folds. Press the dough down as you finish brushing each portion.
- Brush the rest of the surface with the egg wash.
- Avoid adding the dried cranberries at the beginning of the baking as they tend to become very hard as they cook. Sprinkle the dried cranberries in the last 4-5 minutes of cooking so they will heat up without hardening.
- Lower the oven temperature to 400 degrees F.
- Bake for 30 minutes until the crust is golden brown and the cheese softened.
