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Butternut Squash Galette

If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, 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). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Keyword: butternut squash galette, savory galette recipe, squash galette
Servings: 1 9 inch 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

Storage: The galette is best eaten the day it's made, but leftovers can be refrigerated for up to 2 days. 
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