Roasted Butternut Squash and Goat Cheese Galette
A simple recipe for delicious roasted butternut squash with herbs and goat cheese in a store bought pie crust
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.