Roasted Butternut Squash Apple

The first time I made a galette, I was convinced I'd ruin it—rustic pastry seemed like an invitation for disaster. But standing in my kitchen on a crisp autumn afternoon, surrounded by the warm, nutty smell of roasting butternut squash, I realized that imperfection was actually the point. That galette turned into one of my most-requested dishes, and this version with sweet apples, caramelized onions, and tangy goat cheese is the one that finally made everyone stop asking for the recipe card and just sit down to eat.

I made this for my sister's potluck last November, and she cut into it at the dining table while everyone was mid-conversation. The whole room went quiet—not because it was perfect, but because the smell of caramelized onion and roasted apple just silenced everyone for a moment. She's never let me forget it.

Ingredients

• All-purpose flour (1 1/4 cups): The foundation of a flaky crust; keeping it cold and dry is half the battle.
• Unsalted butter (1/2 cup, cold): Cut it into small cubes before you start, and keep it in the freezer until the last moment.
• Ice water (3-4 tbsp): Add it one tablespoon at a time so you don't end up with a tough, over-worked dough.
• Butternut squash (2 cups, diced): Buy it pre-peeled if you're not in the mood for wrestling with a hard squash, no judgment here.
• Granny Smith apple (1 medium): Tart apples hold their shape better than sweet ones and balance the richness of the cheese.
• Red onion (1 medium, thinly sliced): These caramelize into sweet, deep-flavored ribbons that nobody expects to love this much.
• Fresh thyme (1 tbsp leaves): If you only have dried, use 1 teaspoon; fresh herbs make a real difference in how bright the filling tastes.
• Ground nutmeg (1/4 tsp): A small amount wakes up the squash without overwhelming it.
• Goat cheese (3 oz, crumbled): The tangy surprise that ties everything together; don't skip it.
• Egg wash (1 beaten egg): This gives the crust that golden, burnished look that makes people think you went to culinary school.

Instructions

Make the dough:

Whisk together flour and salt, then work in cold butter cubes until the mixture looks like coarse breadcrumbs. Add ice water one tablespoon at a time, stirring just until the dough comes together; you want it shaggy, not smooth. Shape it into a disc, wrap it, and refrigerate for at least 30 minutes so the gluten relaxes and the butter stays cold.

Roast the vegetables:

Preheat your oven to 400°F and toss diced squash and sliced onion with olive oil, thyme, nutmeg, salt, and pepper. Spread them on a parchment-lined baking sheet and roast for 20 minutes until they start to soften and the onion begins to caramelize. Add the apple slices, toss gently, and roast for another 15 minutes until everything is tender but not mushy.

Build the galette:

On a floured surface, roll your chilled dough into a 12-inch circle and transfer it to a fresh sheet of parchment paper. Spoon the roasted filling onto the center, leaving a 2-inch border, then scatter the goat cheese over the top. Fold the edges of the dough up and over the filling, pleating naturally as you go; it doesn't have to be perfect.

Finish and bake:

Brush the exposed crust with beaten egg wash and sprinkle with coarse sea salt if you want. Bake for 30 to 35 minutes until the crust is deep golden brown and the filling is bubbling slightly at the edges. Let it cool for a few minutes before slicing so the filling sets slightly.

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There was a moment halfway through baking when the aroma filled my entire apartment, and I stood at the oven window just watching the crust turn golden, realizing that some of the best food isn't about technique at all. It's about bringing together things you love and letting them speak for themselves.

Why Rustic Is Better

A galette is forgiving in a way that most pastries aren't. Those uneven pleats and rough edges aren't mistakes—they're character. The slight cracks where steam escapes actually help the crust stay crispy instead of turning soft and steamed, and the asymmetry is exactly what makes it feel homemade rather than store-bought.

Pairing and Serving

I always slice this straight from the hot pan and serve it with a simple green salad dressed in a bright vinaigrette, which cuts through the richness of the butter and cheese. A dry white wine like Sauvignon Blanc or a crisp Albariño lifts the sweet squash and apple notes without competing with them.

Make It Your Own

This galette is a starting point, not a destination. Once you've made it once, you'll start thinking about what else belongs on it.

• Toast a handful of walnuts or pecans and scatter them over the filling for a nutty crunch that plays beautifully against the soft vegetables.
• A drizzle of aged balsamic over the finished galette adds a sophisticated depth without overpowering the delicate flavors.
• For a vegan version, swap the butter for vegan butter, use dairy-free cheese, brush the crust with plant milk instead of egg wash, and you'll get nearly the same golden, flaky result.

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The beauty of this galette is that it brings people together without asking you to be perfect. Make it, slice it warm, and watch how quickly it disappears.

Recipe Questions & Answers

→ How do I prepare the butternut squash for roasting?

Peel and dice the squash into 1/2-inch pieces to ensure even roasting and tender texture.

→ Can the goat cheese be substituted?

Yes, plant-based cheeses work well for a vegan option or different flavor profiles.

→ What herbs complement the filling best?

Fresh thyme offers a subtle earthiness that enhances the sweetness of squash and apples.

→ How is the flaky crust achieved?

Cold, cubed butter cut into flour and minimal water allow a tender, flaky texture after baking.

→ Is it possible to make this galette gluten-free?

Substituting all-purpose flour with a gluten-free blend designed for baking may work, though texture might slightly vary.

→ What is the best way to serve this dish?

Allow it to cool slightly after baking, then slice and serve alongside a crisp green salad or light white wine.