I absolutely love sharing this Butternut Squash Galette Recipe because it’s one of those dishes that feels rustic, cozy, and just a little bit special all at once. When you bake it, the buttery crust crisps up beautifully around the tender, caramelized butternut squash and sweet onions, creating a perfect harmony of textures and flavors. If you’re looking for a seasonal recipe that will make your kitchen smell amazing and impress anyone you serve it to, this is the one.
What really makes this Butternut Squash Galette Recipe stand out is how effortlessly it comes together with simple ingredients, yet tastes far from basic. Whether you’re making it for a comforting weeknight dinner or a festive holiday meal, you’ll find it hits the spot every time. I also love that it’s flexible enough to customize, so you can easily make it your own!
Why You’ll Love This Recipe
- Simple Ingredients: You probably have most of what you need in your pantry, and the fresh butternut squash adds a lovely seasonal touch.
- Easy to Make: This galette doesn’t require any fancy tools or complicated steps — perfect for both beginners and seasoned cooks.
- Versatile Dish: It works as a side or a main, and can be tailored with different cheeses, herbs, or even veggies.
- Deliciously Balanced Flavors: The caramelized onions bring sweetness that perfectly complements the nutty butternut squash and savory Parmesan.
Ingredients You’ll Need
To nail this Butternut Squash Galette Recipe, it’s all about fresh, quality ingredients and a few pantry staples that come together harmoniously. Picking a firm butternut squash and a good-quality pie crust really makes a difference in the final taste and texture.
- Yellow onion: Sliced thin – they caramelize beautifully, adding deep sweetness to the galette.
- Kosher salt: Essential not just for seasoning but to help draw out moisture from the onions and squash.
- Extra virgin olive oil: Divided use for sautéing and tossing the squash keeps things flavorful and moist.
- Pie crust dough (11-inch, refrigerated): You can absolutely use store-bought or homemade if you prefer; just make sure it’s cold when rolling out.
- Butternut squash (peeled and sliced): Look for the smaller neck of the squash – it slices evenly and has fewer seeds.
- Freshly ground black pepper: Adds the right level of spice to balance sweetness.
- Grated Parmesan cheese: I like using vegetarian Parmesan brands for a little extra depth without overpowering.
- Fresh thyme leaves: The subtle herbal note brightens every bite.
- Large egg (beaten): For brushing the crust to get that gorgeous, golden finish.
Variations
I love mixing things up depending on what I have on hand or the occasion—making this Butternut Squash Galette Recipe feel fresh every time. You can’make it your own with a few easy tweaks that add personality and cater to your preferences.
- Cheese swaps: I’ve tried sharp cheddar or Gruyère instead of Parmesan for a stronger flavor—both turn out delicious!
- Herb mix: Sometimes I add sage or rosemary along with thyme to make it feel more autumnal and fragrant.
- Gluten-free crust: Using a gluten-free pie crust works well and lets those filling flavors shine if you’re avoiding gluten.
- Add-ins: A handful of toasted walnuts or crumbled goat cheese sprinkled on top gives a lovely texture and tangy contrast.
How to Make Butternut Squash Galette Recipe
Step 1: Prep Your Butternut Squash and Onions
Start by peeling the butternut squash—my favorite trick is to use a sharp vegetable peeler to get rid of the tough skin quickly. Then, slice the thinner neck portion into paper-thin rounds, about 1/8-inch thick, with a mandoline if you have one. This ensures even cooking and those pretty concentric layers on your galette. For the onions, slice them thin and cook low and slow in a tablespoon of olive oil with a pinch of salt until they caramelize to a lovely golden-brown—this takes patience, but trust me, it’s worth it. Stir often to avoid burning and watch them transform into sweet, silky ribbons.
Step 2: Toss and Assemble
Next, toss your sliced butternut squash in olive oil, salt, pepper, half the Parmesan, and half the thyme. This simple seasoning step helps infuse flavor right into the slices. Roll out your pie crust on parchment paper, and prick the center lightly with a fork but leave a 1.5-inch border untouched. Spread a third of the caramelized onions over the crust, leaving the edges free for folding. Arrange the squash in concentric circles atop the onions, weaving in the remaining caramelized onions between layers, then finish with the rest of the Parmesan and thyme. Now it’s time to fold the edges of the dough over the filling with gentle pleats—don’t worry if it’s a little rustic; that’s part of the charm. Brush the crust edges with beaten egg for that perfect golden finish.
Step 3: Bake to Perfection
Cover your galette loosely with foil and bake at 400°F for 30 minutes. This keeps the crust from browning too fast while allowing the squash to start getting tender. Then, remove the foil and bake for another 20-30 minutes until the crust is golden-brown and the squash slices are fork-tender. To check, just jab the thickest part with a toothpick. I’ve found that this two-step baking process is key to ensuring the crust is crispy without burning and the filling cooks through beautifully.
Pro Tips for Making Butternut Squash Galette Recipe
- Use the Neck of the Squash: The neck is seedless and easier to slice evenly than the bulb, making for perfect galette layers.
- Low and Slow Caramelizing: Don’t rush the onions—stir every few minutes on medium-low heat to get them sweet and soft without burning.
- Chill Your Dough: Cold dough is easier to pleat and it bakes up flakier, so keep it in the fridge until ready to assemble.
- Tent with Foil: Covering the galette initially prevents the crust from browning too quickly and ensures the inside cooks through.
How to Serve Butternut Squash Galette Recipe
Garnishes
I like to finish my galette with a sprinkle of fresh thyme leaves or a pinch of flaky sea salt right before serving. Sometimes I’ll drizzle a little bit of honey or balsamic glaze on top for a sweet-tart contrast that really wakes up the flavors. It looks beautiful and tastes like you put in extra effort, even though it’s super simple.
Side Dishes
This galette is perfect alongside a crisp winter salad—my family’s favorite is a Brussels sprout salad with pomegranate seeds and toasted pecans. Or, for something lighter, a baby arugula salad dressed with lemon vinaigrette complements it beautifully without overpowering the galette’s richness.
Creative Ways to Present
If you’re serving this for a special dinner, try placing the whole galette on a large wooden board and topping it with edible flowers or fresh herbs for an elegant rustic look. It also slices beautifully for buffet-style meals or brunch spreads where guests can help themselves.
Make Ahead and Storage
Storing Leftovers
Once cooled, I like to store leftovers tightly wrapped in plastic wrap or in an airtight container in the fridge. The galette keeps well for up to 3 days, and I’ve never had any problem with it drying out if stored properly.
Freezing
I’ve frozen fully assembled and baked galettes wrapped carefully in foil and plastic wrap. Just thaw overnight in the fridge before reheating, and it holds up surprisingly well, making it a great make-ahead option for busy days.
Reheating
To reheat, pop slices in a 350°F oven for about 10-15 minutes until warmed through and the crust regains some crispness. Avoid microwaving if you can, since that can make the pastry soggy.
FAQs
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Can I make the Butternut Squash Galette Recipe ahead of time?
Yes! You can assemble the galette a few hours ahead and store it in the fridge until ready to bake. Just keep it covered with plastic wrap to prevent drying out. You can also bake it ahead and reheat when needed.
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What if I don’t have a mandoline slicer?
No worries! You can use a very sharp knife to slice the butternut squash as thinly as possible. Just take your time to get even slices so they cook uniformly.
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Can I use a homemade pie crust?
Absolutely! Homemade pie crust works wonderfully and can add extra flavor. Just be sure the dough is well chilled before rolling out and assembling.
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Is this recipe vegetarian?
Yes, it’s vegetarian-friendly, especially if you use a vegetarian Parmesan or substitute with another vegetarian cheese. It’s a hearty and satisfying option for meatless meals.
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How do I know when the galette is done baking?
The crust should be golden-brown and crispy, and the butternut squash tender when pierced with a toothpick. Baking with foil tent at the start prevents over-browning while the filling cooks through.
Final Thoughts
I hope you enjoy making this Butternut Squash Galette Recipe as much as I love sharing it. It’s one of those comforting yet elegant dishes that feels just right for chilly evenings or holiday gatherings. From the sweet caramelized onions to the flaky, golden crust, every bite is a little celebration of autumn’s best flavors. Give it a try—you might find it becoming a new favorite in your recipe rotation!
Print
Butternut Squash Galette Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Savory Pie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and rustic Butternut Squash Galette featuring caramelized onions, fresh thyme, and Parmesan cheese wrapped in flaky pie crust. This savory galette makes a perfect fall-inspired dish that can be served as a main or side alongside fresh salads.
Ingredients
For Caramelized Onions
- 2 large yellow onions, sliced 1/8 inch
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra virgin olive oil
For Butternut Squash Filling
- 12 ounces peeled and sliced butternut squash (from a 20 oz squash)
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper, to taste
- 2 teaspoons fresh thyme leaves, divided
- 1/2 cup grated Parmesan cheese, divided
For Galette Assembly
- 11-inch refrigerated pie crust dough (store bought or homemade)
- 1 large egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F and line a baking sheet with parchment paper to prepare for baking.
- Slice Butternut Squash: Peel the butternut squash and use a mandolin to slice the thinner end into 1/8-inch thick rounds. Measure out 12 ounces of sliced squash and set aside the rest.
- Caramelize Onions: Heat a cast-iron or heavy skillet over medium heat, add 1 tablespoon olive oil, then the sliced onions and 1/4 teaspoon kosher salt. Reduce heat to medium-low and cook, stirring frequently, until the onions are deeply caramelized, about 30 minutes. Remove from heat and cool.
- Toss Squash with Seasoning: In a medium bowl, combine the sliced butternut squash with the remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, half of the Parmesan cheese, half of the thyme, and freshly ground black pepper to taste. Toss well to coat.
- Prepare Pie Crust: Roll out the refrigerated pie crust on a parchment-lined sheet pan. Use a fork to prick several areas of the pastry inside, avoiding the outer 1 1/2-inch border to prevent puffing.
- Assemble Galette: Spread one-third of the caramelized onions over the bottom of the crust, leaving the edges clear. Arrange the butternut squash slices on top in concentric circles, nestling the remaining caramelized onions between the layers. Sprinkle the rest of the Parmesan and thyme leaves on top.
- Fold Edges & Apply Egg Wash: Carefully fold the edges of the pastry up over the filling, making pleats as you move around the galette. Brush the folded pastry edges with the beaten egg to create a golden finish when baked.
- Bake Galette: Cover the galette loosely with foil and bake for 30 minutes. Remove the foil and continue baking until the crust is golden brown and the squash is tender, about 20 to 30 minutes more. Test tenderness of squash by inserting a toothpick.
- Serve: Allow the galette to cool slightly, then slice into 6 pieces and serve warm. Pairs beautifully with a winter green salad or Brussels sprout salad.
Notes
- This dish serves 6 generously as a main course; can serve 8 to 10 as a side dish for a multi-course meal.
- For a vegetarian version, use vegetarian Parmesan cheese.
- Perfect paired with winter salads such as Brussels sprout salad or baby greens with pomegranate and pecans.
- Make sure to use the mandolin carefully when slicing butternut squash for even thickness and cooking consistency.
Nutrition
- Serving Size: 1 slice (1/6 of galette)
- Calories: 310
- Sugar: 5g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
