Butternut Squash Galette Delight: A Cozy Autumn Main Dish
This Butternut Squash Galette features roasted butternut squash combined with creamy goat cheese, all encased in a flaky pie crust. It's a delightful main dish perfect for any occasion.
Servings 6
Calories 280kcal
Ingredients
- 1 medium butternut squash peeled and cut into 1-inch cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon pure honey
- 1 pre-made pie crust store-bought or homemade
- ½ cup creamy goat cheese crumbled
- 1 egg lightly beaten for egg wash
- to taste fresh parsley finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the diced butternut squash with olive oil, sea salt, black pepper, dried thyme, and honey in a large mixing bowl.
- Spread the seasoned squash in a single layer on a baking sheet and roast for 25-30 minutes until tender.
- Roll out the pie crust on a parchment-lined baking sheet to form a 12-inch circle.
- Once the squash is roasted, cool for a few minutes and distribute it over the center of the pie crust, leaving a 2-inch border.
- Sprinkle crumbled goat cheese over the roasted squash.
- Fold the edges of the pie crust over the filling, creating pleats for a rustic look.
- Brush the exposed crust edges with the beaten egg.
- Bake the galette for 30-35 minutes until the crust is golden brown.
- Let cool for a few minutes, garnish with parsley, slice, and serve warm or at room temperature.
Notes
Serve warm or at room temperature for best flavor.