Roasted Butternut Squash Apple (Print View)
A savory-sweet tart with roasted butternut squash, tart apples, and flaky golden crust for fall gatherings.
# What You'll Need:
→ Vegetables & Fruit
01 - 1 small butternut squash (approximately 1 lb), peeled, seeded, and cut into ½-inch cubes
02 - 2 medium tart apples (such as Granny Smith), peeled, cored, and thinly sliced
03 - 1 small red onion, thinly sliced
→ Galette Dough
04 - 1½ cups all-purpose flour (190 g)
05 - ½ cup unsalted butter, cold and cubed (115 g)
06 - ¼ cup ice water (60 ml)
07 - ½ teaspoon salt
→ Seasonings & Add-ins
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried
10 - ½ teaspoon freshly ground black pepper
11 - ½ teaspoon salt
12 - 1 tablespoon honey or maple syrup
→ Cheese (Optional)
13 - ½ cup crumbled goat cheese or feta (50 g)
→ For Assembly
14 - 1 egg, beaten (for egg wash)
15 - 1 tablespoon coarse sugar (optional, for sprinkling)
# How to Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine butternut squash cubes, apple slices, and red onion with olive oil, thyme, salt, and black pepper. Toss thoroughly to coat.
03 - Spread the mixture evenly on the prepared baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until the squash is tender and lightly caramelized. Allow to cool slightly.
04 - While vegetables roast, combine flour and salt in a food processor or large bowl. Add cold butter and pulse or cut in with a pastry blender until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms a cohesive ball. Shape into a disk, wrap in plastic, and refrigerate for 20 minutes.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet.
06 - Arrange the roasted squash, apples, and onions in the center of the dough, leaving a 2-inch border. Drizzle honey or maple syrup over the filling and sprinkle crumbled cheese if using.
07 - Fold the dough edges over the filling, pleating evenly to form a rustic border. Brush the crust with beaten egg and sprinkle with coarse sugar if desired.
08 - Bake for 25 to 30 minutes or until the crust is golden brown and crisp. Allow to cool slightly before slicing and serving.
# Expert Suggestions:
01 -
- It looks like you spent hours in the kitchen but comes together faster than you'd think.
- The filling tastes like autumn concentrated on a single plate—caramelized squash, tart apples, and a whisper of honey create something unexpectedly elegant.
- It works for dinner or as a showstopper at the table, and people always ask for the recipe.
02 -
- The secret to a flaky crust is keeping your butter cold and not overworking the dough—resist the urge to knead it into submission.
- If your squash and apples release too much liquid as they roast, drain the baking sheet before assembling; a soggy bottom is the only thing that can go wrong here.
- The galette can be assembled an hour or two ahead and refrigerated before baking, which means less stress on dinner day.
03 -
- Let your butter get slightly soft (about 5 minutes on the counter) before cutting it into the flour—it should still be cold enough to hold its shape, but soft enough to break apart easily.
- If the dough tears as you're folding it up, just patch it with a small piece of dough and keep going; nobody will notice once it's baked.