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    Home » Recipes » Savory » Cheesy Butternut Squash and Roasted Garlic Galette Recipe

    Published: Apr 10, 2014 · Modified: Nov 24, 2022 by Cari · This post may contain affiliate links. · 1 Comment

    Cheesy Butternut Squash and Roasted Garlic Galette Recipe

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    This cheesy butternut squash and roasted garlic galette is filled with 3 types of cheese, roasted garlic and tons of roasted butternut squash. It's a rustic savory pie that is both delicious and vegetarian. I love having this when I'm taking part in Meatless Mondays or hosting friends.

    cheesy butternut squash galette

    As you may have noticed, I'm a fan of galettes. They're all the prettiness of a pie without all the fuss... what's not to like?! It's rustic, delicious and cuts on the amount of dishes I have to wash at the end. 

    My favorite part of this cheesy butternut squash and roasted garlic galette is that it tastes even better the next day. Ideally, you'd use shredded havarti and fontina cheese, but I opted to use freshly sliced from my local deli. The shape of the cheese doesn't matter much as long as you have it.

    ingredients

    • butternut squash
    • olive oil
    • fresh thyme
    • garlic
    • kosher salt
    • black pepper
    • fresh ricotta
    • salt
    • havarti cheese
    • fontina cheese

    Instructions to make this savory pie

    Make your pie crust

    • Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor (hand mixer works fine if you don't have a food processor).
    • Add butter and mix until the mixture looks crumbly, with the butter the size of small peas. Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
    • Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.

    Roast your butternut squash

    • Slice the squash in half and peel the entire squash and remove the seeds.
    • Once you've removed all of the skin and seeds, slice it into ¼-inch-thick slices. Put the sliced squash in a large bowl and add the olive oil, minced garlic and thyme. Toss to coat evenly, don't be afraid to stick your hands in the bowl and get a little greasy #SinPena. Spread out the sliced and seasoned squash onto the prepared baking sheets.
    • Sprinkle the squash with the salt and pepper. Put the unpeeled garlic cloves on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let those suckers cool down.
    • When the garlic is cool, peel and put in a bowl. Mash with the back of a wooden spoon until smooth and all the cloves have been dismembered.
    • Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture over the top of the prepared pastry, leaving about a 1-inch border.

    pie crust toped with roasted garlic & ricotta mixture
    • Spread half of the squash of the ricotta cheese mixture. Cover the butternut squash with a layer of fontina and havarti cheese.
    cheesy butternut squash galette
    pie crust toped with roasted garlic & ricotta mixture and first layer of butternut squash
    • Add the remaining butternut squash on top of the cheese layer. Top the butternut squash with the remaining cheese until completely covered.

    cheesy butternut squash galette
    • In a small bowl, combine the egg yolk and tablespoon of water. Whisk the yolk and water until combined. Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, this will make the crust shiny and golden.
    cheesy butternut squash galette
    • Lightly sprinkle coarse sea salt along the prepared crust (optional). Then, pop that sucker in the oven and bake until the crust is crisp and golden, about 25-30 minutes. Let it cool down slightly before stuffing your face slicing and serving.

    Substitutions

    Don't want to peel and cut your own butternut squash? You could opt for precut butternut squash, but I don't recommend it. The results wont be as good. Precut squash tends to be overly ripe and you run the risk of it becoming mush.

    Dont have time to make your on pie crust? You can use storebought ready to use pie crust

    Storage

    Left over galette can be stored in an airtight container. To warm up, warm in a toaster oven or in the oven for best results.

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    cheesy butternut squash galette
    Print Recipe
    5 from 2 votes

    Cheesy Butternut Squash and Roasted Garlic Galette Recipe

    Flakey pie crust filled with roasted butternut squash and layers of cheese
    Prep Time25 mins
    Cook Time1 hr
    Total Time1 hr 25 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 people
    Calories: 847kcal
    Author: Cari

    Ingredients

    • For the pastry:
    • 1 ¼ cups of all purpose flour plus some extra for rolling.
    • ½ teaspoon of salt
    • ½ teaspoon of sugar
    • ½ cup of unsalted very cold butter cut into small cubes
    • 3 tablespoons of cold water
    • 1 egg yolk
    • 1 tablespoon of water
    • For the Filling:
    • 1 butternut squash
    • 2 tablespoons olive oil
    • 2 teaspoons fresh thyme leaves chopped
    • 1 clove of garlic minced
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground pepper
    • 10 large cloves of garlic whole and unpeeled
    • 1 cup of fresh ricotta
    • pinch of salt
    • ½ cup of havarti cheese
    • 1 cup fontina cheese

    Instructions

    • Preheat your oven to 400F, line two baking sheets with parchment paper and set them aside. Combine flour, ½ teaspoon of salt and ½ teaspoon of sugar in a food processor (hand mixer works fine if you don't have a food processor).
    • Add butter and mix until the mixture looks crumbly, with the butter the size of small peas. Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
    • Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. Don't over do it. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.
    • Slice the squash in half and peel the entire squash and remove the seeds.
    • Once you've removed all of the skin and seeds, slice it into ¼-inch-thick slices. Put the sliced squash in a large bowl and add the olive oil, minced garlic and thyme. Toss to coat evenly, don't be afraid to stick your hands in the bowl and get a little greasy #SinPena. Spread out the sliced and seasoned squash onto the prepared baking sheets.
    • Sprinkle the squash with the salt and pepper. Put the unpeeled garlic cloves on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let those suckers cool down.
    • Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 12-13 inch circle. Make sure your dough is not sticking to the surface, add flour as needed. Transfer to a parchment lined baking sheet.
    • When the garlic is cool, peel and put in a bowl. Mash with the back of a wooden spoon until smooth and all the cloves have been dismembered.
    • Stir in the ricotta and the pinch of salt. Then, spread the garlic-cheese mixture over the top of the prepared pastry, leaving about a 1-inch border. Spread half of the squash of the ricotta cheese mixture.
    • Cover the butternut squash with a layer of fontina and havarti cheese. Add the remaining butternut squash on top of the cheese layer. Top the butternut squash with the remaining cheese until completely covered.
    • In a small bowl, combine the egg yolk and tablespoon of water. Whisk the yolk and water until combined. Fold the edges of the pastry toward the center of the galette. Brush the yolk and water mixture over the folded pastry crust, this will make the crust shiny and golden.
    • Lightly sprinkle coarse sea salt along the prepared crust (optional). Then, pop that sucker in the oven and bake until the crust is crisp and golden, about 25-30 minutes. Let it cool down slightly before stuffing your face slicing and serving.

    Notes

    Pro Tip: If you don't have the time to make your own pie crust, a ready made crust like this one works fine.

    Nutrition

    Serving: 1slice | Calories: 847kcal | Carbohydrates: 56g | Protein: 30g | Fat: 58g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1134mg | Potassium: 828mg | Fiber: 5g | Sugar: 5g | Vitamin A: 21562IU | Vitamin C: 41mg | Calcium: 603mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
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    Categories: Main Dishes

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    Comments

    1. Unknown says

      November 05, 2015 at 8:02 pm

      Ay Mama!! This sounds amazing!!

      Reply

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

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