Roasted Butternut Squash Apple (Printable)

Flaky galette with roasted butternut squash, tart apples, caramelized onions, and herbs in a buttery crust.

# Ingredient List:

→ Crust

01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon salt
03 - 1/2 cup unsalted butter, cold and cubed
04 - 3 to 4 tablespoons ice water

→ Filling

05 - 2 cups butternut squash, peeled and diced (1/2-inch pieces)
06 - 1 medium Granny Smith apple, cored and thinly sliced
07 - 1 medium red onion, thinly sliced
08 - 2 tablespoons olive oil
09 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
10 - 1/4 teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
12 - 3 ounces goat cheese, crumbled
13 - 1 tablespoon chopped fresh parsley (optional)

→ Assembly

14 - 1 egg, beaten (for egg wash)
15 - 1 teaspoon coarse sea salt (optional)

# Directions:

01 - In a large bowl, whisk together flour and salt. Add cold cubed butter and cut in using a pastry blender or fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
03 - In a large bowl, toss diced butternut squash and sliced red onion with olive oil, thyme, nutmeg, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 20 minutes.
04 - Remove baking sheet from oven, add apple slices, toss gently, and roast an additional 15 minutes until squash is tender and apples are slightly softened. Allow to cool briefly.
05 - On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer carefully to a parchment-lined baking sheet.
06 - Spread the roasted squash, onion, and apple mixture evenly over the dough, leaving a 2-inch border. Sprinkle with crumbled goat cheese and chopped parsley if using.
07 - Fold the edges of the dough up and over the filling, pleating as necessary. Brush the crust with the beaten egg and sprinkle with coarse sea salt if desired.
08 - Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown. Let cool slightly before slicing and serving.

# Expert Tips:

01 -
  • The crust stays buttery and crisp even when the filling is warm and juicy, no soggy bottom required.
  • It feeds six people and looks impressive enough for a dinner party but honest enough for a Wednesday night.
  • You can prep everything in advance and bake it fresh right when hunger hits.
02 -
  • If your butter gets too warm during dough-making, your pastry will turn dense and heavy instead of flaky; when in doubt, put everything back in the fridge for 10 minutes.
  • Don't let the roasted vegetables cool completely before assembling—warm filling holds together better and distributes more evenly across the crust.
03 -
  • You can assemble the entire galette up to 24 hours ahead and keep it in the fridge, then bake it fresh whenever you're ready—perfect for entertaining.
  • If the crust edges are browning too quickly before the filling is done, loosely drape a piece of foil over them for the last 10 minutes of baking.

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