Winter Squash Galette

This post is sponsored by Bob's Red Mill. All opinions are my own. This winter squash galette is quickly becoming my go-to dish to bring to holiday gatherings. It's full of comforting flavors and is perfect for sharing. It's substantial enough to be a main course if served with a simple salad or, cut into thin slices and served as an appetizer or side dish. I love its rustic appearance and how flavorful it is with minimal ingredients. I hope you all enjoy this savory galette as much as we do. Cheers to the flavors of the season!

Winter Squash Galette

Prep Time: 1 hour
Cook Time: 45 minutes
Serves: 6

Ingredients

Crust
  • 1 1/4 cups all-purpose flour
  • 1 stick cold unsalted butter, cut into 1/2 inch cubes
  • 1 teaspoon dried sage
  • 1/2 teaspoon fine sea salt
  • 4-6 tablespoons ice cold water
  • 1 egg, lightly beaten
Filling
  • 1 (2lb) winter squash (butternut, delicata, acorn, etc.) peeled, seeded and cut into 1/4 inch thick slices
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried sage
  • Olive oil
  • 1 red onion, thinly sliced
  • 6 ounces soft mild goat cheese

Preparation

  1. Prepare the dough by pulsing the flour, butter, sage and salt in a food processor until it resembles a coarse meal. Drizzle ice water evenly over mixture and pulse until it just forms a ball, being careful as to not overwork the dough. Gently press dough into 5-inch thick disk and chill in plastic wrap in the fridge for 1 hour. (You can leave the dough in the fridge overnight too)
  2. Preheat the oven to 475F. Toss the winter squash with the salt, sage and 1-2 tablespoons of olive oil. Spread on a baking sheet and roast in the oven for about 25 minutes, or until tender. Flip squash halfway through cooking.
  3. Meanwhile heat 1-2 tablespoons olive oil in a medium size skillet over medium-high heat. Add the onion and cook, stirring occasionally until tender and lightly caramelized, about 8 minutes. Remove from the heat and set aside.
  4. Roll out your dough into a 13-inch round on a lightly floured surface. Transfer the dough to a baking sheet.
  5. Remove the squash from the oven and turn the temperature down to 375F. Toss the squash in a bowl with the onion and cheese.
  6. Layer the squash mixture onto the rolled out dough, leaving a 2 inch boarder. Fold the pastry edge up and over part of the veggies to create a 1 1/2 inch boarder, pleating dough as necessary. Brush the dough with the beaten egg and bake in the oven until the crust is fully cooked and golden brown, about 35-45 minutes. Remove from the oven and let the galette cool slightly before slicing and serving.

Notes

*Use this recipe as a guide *Adjust measurements and ingredients as necessary

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