This lovely Butternut Squash Galette is so versatile. Delicious as a main course served along with a crisp green salad. Or, served as a first course as part of a festive dinner. I would also eat this for breakfast perhaps with a side of scrambled eggs. Double down with a slice of the galette along with a bowl of my Spicy Butternut Squash soup from this recipe.
Use your favorite pie crust recipe or even a store-bought pie dough for a shortcut. Thinly sliced butternut squash, and thinly sliced red onion are a delicious pairing, along with goat cheese and fresh herbs make a wonderful base filling. But the real secret here is the smoked paprika. It makes all the difference.
Savory Butternut Squash Galette
4 ounces goat cheese, room temperature
1 tablespoon finely chopped fresh chives
2 teaspoons fresh thyme leaves, divided
2 teaspoons salt, divided
2 heaping cups thinly sliced butternut squash, peeled
1 heaping cup thinly sliced red onion
2 tablespoons olive oil, divided
1 heaping teaspoon smoked paprika
1 egg, lightly beaten for egg wash
Pie Dough for 1 9-inch crust
Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper, set aside.
Make the herbed goat cheese by combining the goat cheese, chives, 1 teaspoon of thyme leaves, and 1/2 teaspoon of salt in a small bowl, mixing well. Set aside.
In a large bowl, add in the thinly sliced butternut squash, onion, 1 tablespoon olive oil, remaining 1 teaspoon of thyme leaves, and 1 teaspoon salt. Toss together to coat the vegetables.
Roll out the pie dough on a lightly floured surface into a 12-inch round. Transfer the dough to the parchment lined baking sheet. Dollop the goat cheese mixture over the dough, spreading to cover the dough leaving a 2-inch boarder around the edges.
Transfer the butternut squash and onion mixture into an even layer over the goat cheese. Fold the crust up and over the edge of the squash/onions, pleating to form a border encasing the vegetables. Make the egg wash, then brush the pleated crust with the wash. Sprinkle the crust with the remaining 1/2 teaspoon of salt.
Place the baking sheet into the refrigerator to chill the galette for 10-15 minutes. Place the galette into the preheated oven, baking for 35-40 minutes. To test for doneness, carefully pierce the squash with the tip of a paring knife. It should be tender with no resistance. Remove from the oven, letting rest for 5-10 minutes. Drizzle the filling with olive oil. Serve hot or at room temperature.