Butternut Squash & Goat Cheese Savory Galette
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory butternut squash galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta, goat cheese and a buttery crust, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it's also a lovely weeknight dinner (all of the components can be made ahead!).
As you may know by now, I’m slightly (read massively) obsessed with pie. I have numerous pie recipes on this site, and I also have an online class that’s all about pie. While I love sweet pies, I also adore savory pies, and this version is a true stunner.
Savory galette dough recipe
This butternut squash galette is made with my foolproof homemade pie crust recipe, which can be made weeks or even months ahead of time! The flaky crust can be made with all purpose flour or gluten free flour (pictured here), meaning you can make a gluten free galette, and nobody will have a clue.
For more pie recipes, check out my Mastering Gluten Free Pie Making course!
Other ingredients and swaps:
- Butternut squash: Caramelized butternut squash lends a sweet flavor to this galette. You can swap it out for another winter squash variety, or even use leftover roasted vegetables.
- Kale: Sautéed kale lends a savory, nutty flavor. You can swap it out for other hardy greens, such as Swiss chard, collard greens or spinach.
- Ricotta cheese: The vegetables are layered over fresh ricotta, which gives the savory galette a creamy layer.
- Parmesan cheese: Parmesan cheese lends a richer umami flavor.
- Granulated garlic or garlic clove: A touch of granulated garlic or grated garlic gives the ricotta mixture a delicious flavor. Feel free to add any fresh herbs as well if you'd like!
- Freshly grated nutmeg: Nutmeg lends a touch of warmth and spice.
- Goat cheese: The galette is topped with crumbled goat cheese, which can be swapped for feta cheese or even for more ricotta.
- Egg: The crust is brushed with an egg wash, which gives it a golden brown color, but if you have an egg allergy you can brush the crust with half-and-half or heavy cream instead.
- Truffle oil and fried sage leaves (optional): You have the option of drizzling the galette with truffle oil, which gives it an incredible aroma. Fried sage leaves are easy to make and lend elegance and color to this galette. Both are optional.
How to make a butternut squash savory galette:
- Make the pie dough: The easy pie dough gets made in minutes in a food processor (you can do this days or weeks ahead of time). The recipe makes two disks of dough, meaning you can freeze one disk for another galette down the line! Wrap the disks well in plastic wrap then refrigerate or freeze.
- Cook the butternut squash and kale: In a large skillet with a lid, cook the butternut squash in olive oil until browned and tender (conversely, you can use 2 cups of roasted squash—it's a great way to use up leftover vegetables). In the same skillet, cook chopped kale with 2 tablespoons of water until tender.
- Assemble the galette: Mix fresh ricotta with parmesan cheese, granulated garlic, nutmeg, salt and pepper. Roll out the pie dough into a large circle on a piece of parchment paper, then slide it onto a baking sheet. Spread the ricotta mixture in an even layer over the surface of the dough, leaving a 1 ½-inch border.
- Arrange the kale on top, followed by the squash and goat cheese.
- Fold the edges: Fold the edges of the dough over the filling, then refrigerate the galette for 5-10 minutes.
- Bake: Brush the edges of the dough with egg wash, then bake until golden brown, about 30 minutes. If you'd like, drizzle the inside of the galette with truffle oil, and garnish with crispy fried sage leaves.
Serving suggestions:
This savory galette is an elegant dish to bring to pot-lucks and holiday meals like Thanksgiving and Christmas. It’s also a delicious appetizer for any occasion (cut it into smaller slices and pair it with with a glass of wine or champagne). However, we eat it most often as a weeknight dinner, since all of the components can be prepped ahead. Pair it with this simple salad, and the night will instantly feel special, even if it’s a Tuesday.
Recipe tips:
- Get a jumpstart on this recipe by making the galette dough recipe ahead (or you can even use store-bought dough!). You can refrigerate the dough for up to 2 days or freeze it for 3 months. You can also make the butternut squash and kale ahead (or use leftover cooked veggies).
- You'll need 1 small butternut squash for this recipe (you'll likely have leftover squash, which you can use in soups, salads or pasta). You can also swap out the butternut squash for other roasted winter vegetables, including roasted delicata squash.
- If you have an egg allergy you can brush the galette with heavy cream or half and half instead of egg wash.
- You can swap out the kale for other greens, such as Swiss chard or spinach. If using spinach, start with 4 cups and squeeze out any excess moisture.
- The galette dough gets rolled out and baked on a piece of parchment paper. I love these pre-cut parchment sheets, which lie flat.
- I prefer using a tapered rolling pin when rolling out dough, as it provides the most control (however, any rolling pin you have will work).
- Master pie making and get exclusive pie recipes (sweet and savory) that you can't find anywhere else in my pie class!
- If you like this butternut squash galette, try this savory spinach galette.
- For a sweet galette, don’t miss this apple galette or this strawberry galette.
FAQs
A galette is a single crust, free-form pie. The filling is arranged in the center of the pastry, and the edges are folded over to form a rustic pie. Galettes can be sweet or savory.
Yes! Pie dough and galette dough are the same. This recipe calls for gluten free pie dough, but you can use a regular pie dough if you prefer.
Yes! You can make the galette dough up to 3 months ahead of time and freeze it. Defrost it in the refrigerator overnight.
This galette is best served warm or at room temperature. However, I’ve been known to eat leftovers cold straight out of the fridge.
A galette is a single crust pie that’s made by folding dough over a filling. While galettes are typically made with a classic pie dough (called pate brisee) you can also use puff pastry dough to make a galette.
More galette recipes:
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Get the full recipe!
Butternut Squash Galette
Ingredients
Squash and kale
- 2 tablespoons extra virgin olive oil
- 2 cups 1-inch diced butternut squash (or any other winter squash variety)
- Salt and freshly ground black pepper
- 2 packed cups coarsely chopped kale leaves (stems discarded)
- 2 tablespoons water
Ricotta
- ¾ cup fresh ricotta
- 1 tablespoon grated parmesan cheese
- ¼ teaspoon granulated garlic or 1 small grated garlic clove
- Pinch freshly grated nutmeg
- Salt and freshly ground black pepper
Dough and assembly
- Flour for rolling (regular or gluten-free)
- ½ batch Foolproof Pie Dough (1 9-inch pie dough), recipe link in header
- 2 ounces goat cheese or feta, crumbled
- 1 egg
- 1 teaspoon water
For garnishing (optional)
- Truffle oil
- Fried Sage Leaves, recipe link in header
Instructions
- Preheat the oven to 425˚F (220˚C).
Make the squash and kale
- Heat the olive oil in a large skillet with a lid over medium heat. Add the diced butternut squash, and season with salt and pepper. Cover and cook, stirring occasionally, until the squash is golden brown and tender, about 8-10 minutes. Using a slotted spoon, transfer the squash to a bowl.
- In the same skillet (don’t wash it), add the kale and water, and season with salt and pepper. Cover and cook, stirring occasionally, until the kale is tender, about 3-4 minutes. Transfer the kale to a separate bowl. Do Ahead: The butternut squash and kale can be cooked 1 day ahead. Refrigerate them separately in airtight containers.
Make the ricotta mixture
- In a small bowl, stir together the ricotta, parmesan, granulated garlic (or grated garlic) and nutmeg. Season with salt and pepper.
Roll out the dough and assemble the galette
- Sprinkle a large sheet of parchment paper lightly with flour. Roll out the dough on the parchment, lifting the dough and lightly flouring the parchment as needed to prevent sticking. You're aiming for a 11- to 12-inch round (it should be about ⅛-inch thick). If the dough cracks, just patch it up as needed. Brush off any excess flour from the parchment paper, then slide the sheet of parchment (with the dough) onto a baking sheet.
- Spread the ricotta mixture evenly over the dough, leaving a 1 ½-inch border. Arrange the kale over the ricotta, followed by the butternut squash and goat cheese. Fold the dough up over the filling, overlapping it and pinching it together (patch up any tears as needed). Refrigerate the galette for 5-10 minutes.
- Beat the egg in a small bowl with the water. Brush the crust lightly with the egg wash (you won’t need it all). Bake the galette, rotating once, until the crust is a deep golden brown, about 30-32 minutes.
- Transfer the pan to a rack and let the galette cool (you can serve it warm or at room temperature). If you’d like, drizzle the inside of the galette with a bit of truffle oil (swoon!). Before serving, garnish the galette with fried sage leaves, if using.
Notes
- Get a jumpstart on this recipe by making the galette dough recipe ahead (or you can even use store-bought dough!). You can refrigerate the dough for up to 2 days or freeze it for 3 months. You can also make the butternut squash and kale ahead (or use leftover cooked veggies).
- You'll need 1 small butternut squash for this recipe (you'll likely have leftover squash, which you can use in soups, salads or pasta). You can also swap out the butternut squash for other roasted winter vegetables, including roasted delicata squash.
- If you have an egg allergy you can brush the galette with heavy cream or half and half instead of egg wash.
- You can swap out the kale for other greens, such as Swiss chard or spinach. If using spinach, start with 4 cups and squeeze out any excess moisture.
- The galette dough gets rolled out and baked on a piece of parchment paper. I love these pre-cut parchment sheets, which lie flat.
- I prefer using a tapered rolling pin when rolling out dough, as it provides the most control (however, any rolling pin you have will work).
- Master pie making and get exclusive pie recipes (sweet and savory) that you can't find anywhere else in my pie class!
- If you like this butternut squash galette, try this savory spinach galette.
- For a sweet galette, don’t miss this apple galette or this strawberry galette.
Does it work to double this and make it bigger so it serves more people? Or would you just make two, instead? Sounds like a great option for a vegetarian Thanksgiving.
Hi there! It’s best to make two galettes. The pie dough recipe makes enough for two, so you’ll just need to double the filling ingredients. I hope you enjoy!!