This Butternut Squash Galette is the ultimate Fall appetizer! Herby roasted butternut squash tucked into a buttery rustic pie crust…it’s delicious and so simple to whip up!
This post is sponsored by Erath Wines – thank you for continuing to support the brands that make OBB possible!
Fall is in full swing and I’m absolutely loving it! From the cooler temperatures, the leaves are changing color but my favorite thing? The seasonal FOOD!
Now I know that pumpkin and apples get a lot of love this time of year – and for good reason! But, I’m here to start a petition that butternut squash deserves love too!
It’s *just* as delicious, seasonal and perfect to amp up your savory recipes this Autumn. I’m particularly fond of this Butternut Squash Galette…let me tell you why!
What is a Galette?
If you have no idea what a galette is, please don’t be intimidated! It’s literally the easiest thing to bake on the planet – yet it gives off such elevated vibes!
A galette is basically just a rustic open faced pie.
You use a store bought pie crust (or your favorite homemade recipe!) and spread it out on a sheet pan.
Then, you add your toppings, whether it be sweet or savory, for this recipe it’s roasted butternut squash, in the middle. Then, you carefully wrap the pie crust around the squash, brush egg wash on the crust and bake until golden brown crispy perfection!
So simple yet so elegant!
Why You’ll Love This Dish:
This dish is the absolute perfect appetizer or main course to wow your friends and family without exerting basically any effort, ha!
The roasted butternut squash is the perfect blend of sweet and savory – the natural sweetness comes out when roasting, and then the caramelized herbs really bring out the savory nature of it as well.
The crust is golden brown and flaky perfection! It isn’t dry but instead buttery and the absolute perfect vehicle to carry the roasted squash.
Pairing with Erath
One of my all time favorite things to do any time of the year, but especially during Autumn, is cook recipes specifically to pair with my favorite wines.
Erath Winery has been in the wine making business for over 40 years and they have perfected the art of the Pinot…you can absolutely tell when drinking a glass of their 2021 Pinot Noir.
Aaaaand let me tell you, the Erath Pinot Noir is the absolute PERFECT pairing for this dish.
This wine is incredibly lucious, smooth and has a long finish with each sip. It has the perfect balance of delicate sweet notes like cherry paired with light earthy notes.
It pairs perfectly with the sweet roasted butternut squash and the savory crust. The extra saltiness of the fresh parmesan cheese grated on top as well as the fresh herbs go wonderfully with each sip you take of the Pinot Noir.
If you want to try out Erath for yourself when you make this recipe, head to their website HERE to find where you can buy it near you!
Ingredients You Need:
- Store Bought Pie Crust – using a store bought crust makes the recipe SO simple!
- Butternut Squash – cut into bite size pieces so it will roast quickly!
- Olive Oil – used to toss the butternut squash in so it will caramelize beautifully in the oven.
- Dried and fresh herbs – I used an Italian seasoning blend that had sage, thyme and oregano in it for the dried herbs, and then for garnish I used fresh thyme!
- Salt + Garlic Powder – Use this to add to the butternut squash before roasting.
- Parmesan Cheese – a necessary garnish for extra deliciousness!
- Egg – you will make an easy egg wash to brush onto the pie crust.
- Erath 2021 Pinot Noir – of course you need this to pair with the dish!
How to Make Galette in 5 Simple Steps:
- Start by preheating the oven to 400. Dice the butternut squash into bite size pieces and add to a sheet pan. Drizzle olive oil, Italian seasoning and a pinch of salt on top and toss the butternut squash until it’s evenly coated with the oil and spices. Roast for 30 minutes, flipping halfway.
- Once the squash is done roasting, remove it into a bowl and quickly wipe off the sheet pan you just used. Add parchment paper to the pan and roll out the pie crust.
- Add the butternut squash to the middle of the crust and fold the pie crust around it – you should have about 1.5-2 inches of pie crust to fold around.
- Whisk up the egg to make the egg wash and brush it on the edges. Sprinkle additional Italian seasoning on the crust.
- Increase the heat on the oven to 425. Bake for 20-24 minutes or until the crust is golden brown. Garnish with parmesan cheese, fresh herbs and pour yourself a glass of Erath Pinot Noir to enjoy it with!
Best Baking Tips:
To use less dishes, be sure to just wipe off the sheet pan you used to roast the butternut squash and re-use it to bake the galette on.
The parchment paper is key – this will ensure that you can easily remove the galette from the sheet pan and it doesn’t stick.
The egg wash is also a key part of this recipe to ensure you get that golden brown beautiful crispy crust! If you forget it, your crust will just be pale.
Ingredient Swaps:
You can use any seasonal squash that you might like for this recipe, or even a variety. I think that delicata squash would work well or even honey nut squash.
If you want a tangier take on the garnish, add goat cheese instead of the parmesan cheese.
If you don’t have an Italian seasoning blend, you can always just add dried thyme or dried sage to the butternut squash.
If you have a homemade pie crust recipe that you love, feel free to use that instead of the store bought option!
How to Store Galette:
I personally think that this galette is best eaten on the day of – that’s the day it will have the crispiest crust. However, if you find yourself having leftovers, no worries!
Simply store the leftovers in a tightly sealed container and reheat when you’re ready to eat!
I hope you absolutely love this recipe! Cheers!
Did you enjoy this recipe? Here are a few others you might like:
Butternut Squash Fettuccine Alfredo
Butternut Squash Mashed Potatoes
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Butternut Squash Galette
This Butternut Squash Galette is the ultimate Fall appetizer! Herby roasted butternut squash tucked into a buttery rustic pie crust…it’s delicious and so simple to whip up!
Ingredients
- 3 cups diced (and peeled) butternut squash
- ½ tsp Italian seasoning + more for sprinkling on the pie crust
- ½ tsp garlic powder
- ¼ tsp salt
- 1 refrigerated store bought pie crust
- 1 egg
- Fresh thyme + freshly shredded parmesan cheese for garnish
Instructions
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Preheat the oven to 400 degrees. Peel the butternut squash and dice it into bite size pieces.
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Add butternut squash to a large sheet pan. Toss with olive oil, garlic powder, Italian seasoning and salt. Toss to combine. Roast for 30 minutes, flipping halfway.
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Once the butternut squash is done, remove it to a bowl and wipe the sheet pan clean of any oil residue.
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Turn up the oven to 425 degrees.
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Add parchment paper to the sheet pan. Roll out the pie crust. Add the cooked butternut squash to the middle, spreading it out to where there is about 1.5-2 inches of pie crust around it. Fold the pie crust around the squash.
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Whisk an egg in a bowl to make a quick egg wash. Brush it onto the pie crust. Sprinkle a handful of Italian seasoning onto the pie crust.
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Bake for 20-25 minutes or until the crust is golden brown.
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Garnish with fresh thyme and freshly shredded parmesan cheese. Slice and enjoy with a glass of Erath Pinot Noir!
Delicious and easy to make. I made this for my church group yesterday and it was a hit!
Yay! So glad to hear this, Cyndi! <3 Thanks for making my recipe!!