Best 4 Butternut Squash Galette Recipes

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Indulge in the delightful Butternut Squash Galette, a culinary masterpiece that combines the vibrant flavors of fall with the comforting warmth of rustic pastry. This savory galette features a flaky, golden crust encasing a medley of caramelized butternut squash, earthy mushrooms, and tangy goat cheese. Each bite is a symphony of textures and flavors, from the tender squash and juicy mushrooms to the creamy goat cheese and crispy crust. This versatile dish can be served as an impressive appetizer, a hearty main course, or a delectable vegetarian option. Whether you're hosting a cozy dinner party or looking for a wholesome weeknight meal, the Butternut Squash Galette is sure to impress and satisfy. And with our collection of three unique recipes – classic, vegan, and gluten-free – you can create this culinary delight to suit your dietary preferences and delight your taste buds.

Here are our top 4 tried and tested recipes!

BUTTERNUT SQUASH GALETTE



Butternut Squash Galette image

Categories     Food Processor     Bake     Dinner     Goat Cheese     Butternut Squash     Butter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (main course) or 8 (side dish) servings

Number Of Ingredients 13

For pastry:
1 1/4 cups all-purpose flour
1 stick cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon chopped sage leaves
1/2 teaspoon fine sea salt
4 to 6 tablespoons ice-cold water
1 large egg, lightly beaten
For filling:
1 (2-pound) butternut squash, peeled, seeded, and cut into 2- by 1/4-inch slices (4 cups)
1/2 teaspoon fine sea salt
3 tablespoons olive oil, divided
2 leeks (white and pale green parts only), thinly sliced crosswise
6 ounces soft mild goat cheese, crumbled

Steps:

  • Make dough:
  • Pulse flour, butter, sage, and sea salt in a food processor until mixture resembles coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball. (Do not overwork dough, or pastry will be tough.) Gently press dough into a 5-inch disk and chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Make filling while dough chills:
  • Preheat oven to 500°F with rack in middle.
  • Toss squash with sea salt and 1 Tbsp oil and arrange in 1 layer in a 17-by 12-inch shallow baking pan. Roast, stirring once halfway through roasting, until golden brown on edges and undersides, 20 to 25 minutes. Remove squash from oven and reduce oven temperature to 375°F.
  • Meanwhile, wash leeks, then cook in remaining 2 tablespoons oil with a pinch of sea salt in a 10-inch heavy skillet over medium heat, partially covered, stirring occasionally, until tender, 10 to 15 minutes. Transfer to a large bowl to cool slightly. Add squash, goat cheese, and 1/4 teaspoon pepper and toss gently.
  • Make galette:
  • Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Transfer to a baking sheet. 3Arrange filling in an even layer in center of dough, leaving a 2- to 3-inch border. Fold dough in on itself to cover outer rim of filling, pleating dough as necessary. Brush pastry with beaten egg and bake galette until crust is cooked through and golden on edges, 35 to 45 minutes. Cool on baking sheet on a rack 10 minutes before serving.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE



Butternut Squash and Caramelized Onion Galette image

Make and share this Butternut Squash and Caramelized Onion Galette recipe from Food.com.

Provided by swirlycinnacakes

Categories     Vegetable

Time 3h

Yield 6 serving(s)

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons unsalted butter, cut into pieces
1/4 cup fat free sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 tablespoon butter
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
1 pinch sugar
1/4 teaspoon cayenne (to taste)
3/4 cup Fontina cheese, grated (about 2 1/2 ounces)
1 1/2 teaspoons chopped fresh sage leaves

Steps:

  • Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.
  • Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a ½-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.
  • Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.
  • Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.
  • Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.
  • Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

BUTTERNUT SQUASH AND CARAMELIZED ONION GALETTE



butternut squash and caramelized onion galette image

Categories     Bake     Squash

Number Of Ingredients 11

1 butternut squash, small (1 lb)
2 tablespoons olive oil
1 tablespoon butter
1 onion, large
1 teaspoon salt
1 pinch sugar
3/4 cup swiss cheese, grated or small pieces (2.5 oz)
1/2 teaspoon dried sage
1/4 teaspoon pepper
1 pie crust
1 Optional protein - sausage, chicken, etc.

Steps:

  • First, preheat the oven to 375 degrees.
  • Next, prepare the squash by peeling, cut in half and remove the seeds. Then cut in to 1/2 inch cubes.
  • Toss the squash with olive oil and a half teaspoon salt and roast for 30 minutes or until pieces are tender. Set aside to cool slightly or make the day ahead.
  • Cut the onion into half, then thinly slice so you have "moon shapes".
  • Melt butter in a heavy skillet (if not using non-stick may need additional butter). Turn heat to low and add onion, half teaspoon salt, and the sugar. Stir occasionally, until soft and lightly golden brown, about 20 minutes.
  • Increase oven temperature to 400 degrees.
  • Mix roasted squash, caramelized onion, swiss cheese, sage, and pepper. Optional - stir in a cooked protein like sausage or chicken.
  • Roll out pie dough on a sheet of parchment paper until 12 inches round. Spread mixture on dough, leaving a 1 1/2 inch border.
  • Fold the dough border over the mixture, pleating the edge as you go and leaving the center open.
  • Bake until golden brown, 30 - 40 minutes. Remove from oven, let stand for 5 minutes before serving.

BUTTERNUT SQUASH, APPLE AND ONION GALETTE WITH STILTON



Butternut Squash, Apple and Onion Galette with Stilton image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h45m

Yield 6 servings

Number Of Ingredients 4

1 1/4 cups all-purpose flour
Pinch salt
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg, lightly beaten

Steps:

  • For the dough: Pulse the flour and salt together in a food processor. Add the butter and pulse about 10 times until the mixture resembles coarse cornmeal with a few bean-size bits of butter in it. Add the egg and pulse 1 to 2 times more; don't let the dough form a mass around the blade. If the dough seems very dry, add up to 1 tablespoon of cold water, 1 teaspoon at a time, pulsing briefly. Remove the blade and bring the dough together by hand. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate at least 1 hour.
  • For the filling: Halve and core the apple. Cut each half into 8 wedges and put them in a large bowl. Slice the squash and cut the onion into wedges so that both are as thick as the apple wedges and add them to the apples. Add the butter, rosemary, and thyme and toss gently to combine. Season with salt and pepper and toss again.
  • Preheat the oven to 400 degrees F.
  • Roll the dough on a lightly floured surface into a 12-inch disk. Transfer the dough to a baking sheet and brush with mustard. Starting 2 inches from the edge, casually alternate pieces of apple, squash, and onion in overlapping circles--if you have extra pieces of one or another, tuck them in where you can or double them up to use all the filling. Fold and pleat the dough over the edge of the filling. Bake until the crust is brown and the apple, squash, and onions are tender and caramelized, about 55 minutes. Scatter the cheese over the filling and bake until melted, about 5 minutes more. Cool the galette briefly on a wire rack. Cut into wedges and serve.

Tips:

  • Choose the right butternut squash: Look for a squash that is firm, heavy for its size, and has a deep-orange color.
  • Roast the butternut squash until it is tender: This will help to bring out its natural sweetness and flavor.
  • Use a variety of cheeses: This will add depth and complexity to the flavor of the galette.
  • Don't overwork the dough: Overworking the dough will make it tough.
  • Chill the dough before baking: This will help to prevent it from shrinking in the oven.
  • Brush the crust with egg wash before baking: This will help to give it a golden-brown color.
  • Serve the galette warm: This is when it is at its best.

Conclusion:

Butternut squash galette is an impressive dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste preferences. With its combination of sweet butternut squash, savory cheese, and flaky crust, this galette is sure to please everyone at the table.

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