Butternut Squash and Goat Cheese Galette Recipe
Savory, rustic, and impossibly cozy, this Butternut Squash and Goat Cheese Galette is fall wrapped up in a flaky golden crust! It’s perfect for brunch, as an appetizer, or as a light dinner paired with a simple salad!
Ingredients
For the Galette:
- 1 ready-made pie crust
- 2 cups butternut squash peeled and thinly sliced
- 1 tbsp olive oil
- 1 small red onion thinly sliced
- ¼ tsp salt
- ¼ tsp black pepper
- ½ tsp cumin
- Pinch of chili flakes
- 1 tbsp honey for drizzling
For the Goat Cheese Spread:
- 4 oz goat cheese room temperature
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp fresh sage chopped
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- Toss the butternut squash and red onion with olive oil, salt, pepper, and chili flakes. Set aside.
- In a small bowl, mix the goat cheese with thyme, sage, salt, pepper, and olive oil until smooth and spreadable.
- Roll out the pie crust onto the prepared baking sheet.
- Spread the goat cheese mixture evenly over the center of the crust, leaving a 2-inch border.
- Arrange the butternut squash and onion mixture over the goat cheese.
- Gently fold the edges of the crust over the filling, overlapping as needed to create a rustic edge.
- Drizzle with honey.
- Bake for 35-40 minutes, or until the crust is golden brown and the squash is tender.
- Serve hot or at room temperature for a cozy, savory treat.
Video
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crust’s crispness.
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