Butternut Squash and Goat Cheese Galette

$- 1 medium butternut squash, peeled and thinly sliced - 1 cup fresh goat cheese, crumbled - 1 pre-made pie crust (or homemade if preferred) - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (plus extra for garnish) - 1 tablespoon maple syrup - Salt and pepper to taste - 1 egg (for egg wash) - 2 tablespoons Parmesan cheese, grated Butternut squash is the star here. It has a sweet flavor that shines through. Pair it with creamy goat cheese for a delightful mix. The pie crust gives it a nice crunch. You can use store-bought crust for ease or make your own for fun. Next, we have the seasonings. Olive oil keeps the squash moist while roasting. Fresh thyme adds a fragrant touch that really lifts the dish. Maple syrup brings a lovely sweetness that balances the flavors. Don't forget to add salt and pepper to taste. If you want a golden crust, using an egg wash is key. It gives the galette a nice shine. Sprinkling some grated Parmesan on top adds an extra layer of flavor. These ingredients come together to create a dish that is not just tasty but also visually stunning. 1. First, preheat your oven to 400°F (200°C). 2. In a large bowl, place the sliced butternut squash. 3. Add 2 tablespoons of olive oil, 1 tablespoon of fresh thyme, 1 tablespoon of maple syrup, salt, and pepper. 4. Toss it all together until the squash is well coated. 1. Spread the squash mixture in a single layer on a baking sheet. 2. Roast in the oven for about 25 minutes. 3. Check for tenderness and a slight caramelization. 4. Once done, remove the squash and let it cool slightly. 1. On a floured surface, roll out the pie crust to about a 12-inch circle. 2. Transfer the crust to a parchment-lined baking sheet. 3. Layer the roasted butternut squash on top of the crust. 4. Leave a 1.5-inch border around the edges. 5. Crumble the goat cheese evenly over the squash. 6. Fold the edges of the crust over the filling, making pleats as needed. 1. Brush the crust with a beaten egg for a golden finish. 2. Sprinkle 2 tablespoons of grated Parmesan cheese on top. 3. Bake the galette in the preheated oven for 30-35 minutes. 4. Look for a golden brown crust and slightly melted cheese. 5. Let it cool for a few minutes before slicing. 6. Garnish with extra thyme leaves for a fresh touch. To get a great crust, chill your pie crust. Cold dough helps it stay firm and flaky. If you make your own, wrap it in plastic and chill for at least 30 minutes. When rolling out your dough, use a lightly floured surface. This keeps it from sticking. Roll from the center outward, turning the dough often. Aim for a circle about 12 inches wide. You can change the flavors to fit your taste. Try adding herbs like rosemary or sage for a fresh twist. A pinch of nutmeg can also enhance the sweetness of the squash. For texture, add nuts like walnuts or pecans. Dried fruits like cranberries can add a nice sweetness, too. Mix and match to find your favorite blend! Pair this galette with a simple green salad. A salad with arugula and lemon vinaigrette works well. For a heartier side, consider roasted vegetables. When it comes to wine, a light white wine like Sauvignon Blanc pairs nicely. It brings out the flavors of the goat cheese and squash. Enjoy it warm for the best taste! {{image_2}} You can make this galette even better by adding greens. Spinach or kale are great choices. Just chop them and toss them with the squash. This adds color and nutrients. You can also use different cheeses. Feta or ricotta work well with goat cheese. Each cheese brings its own flavor, making the galette unique. If you need a gluten-free galette, don't worry! You can use a gluten-free pie crust instead. Many stores sell ready-made options. Just check the label to be sure. You might need to adjust the baking time a little. Keep an eye on it as it bakes to get that perfect golden crust. You can switch up the veggies in this galette based on what’s in season. In summer, try zucchini or bell peppers. In winter, look for root vegetables like carrots or parsnips. These swaps can change the flavor and keep the dish fresh. Adapting the recipe makes it fun and new each time! After you enjoy your butternut squash and goat cheese galette, store leftovers in the fridge. Place slices in an airtight container. This keeps the flavors fresh. You can also wrap the galette tightly in plastic wrap. It will stay good for about 3 days. To reheat, preheat your oven to 350°F (175°C). Place the galette on a baking sheet. Heat it for about 10 to 15 minutes. This way, the crust stays crisp and the cheese melts nicely. If you want to freeze the galette, you can do so before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then foil. This keeps out air. It can last up to 3 months in the freezer. To freeze after baking, let it cool completely. Wrap it as you would before baking. When you are ready to eat, thaw it in the fridge overnight. Then, reheat in the oven at 350°F (175°C) until warm. Freezing is a great way to enjoy this dish later. Just make sure to check for any freezer burn. With these tips, your galette will taste great even after freezing! You can use several great options if you need to swap out goat cheese. - Dairy-free alternatives: Try vegan cream cheese or cashew cheese for a creamy texture without dairy. - Other cheese options: Feta cheese works well. It has a similar tangy flavor. Ricotta can also be a good choice for a softer texture. Yes, you can prepare parts of the galette in advance. - Recommended preparation steps for make-ahead: Roast the butternut squash a day before. Store it in the fridge. You can also prepare the crust ahead of time. Keep it wrapped in the fridge until you are ready to assemble. Look for clear signs to know when your galette is ready. - Signs of doneness to look for: The crust should be golden brown, and the cheese should be melted. You can also check if the filling bubbles slightly. - Tips on checking crust texture: Gently press the crust with a finger. It should feel firm and crisp, not soft or doughy. This blog post covers how to make a butternut squash galette. We discussed the main ingredients, like butternut squash, goat cheese, and pie crust. I shared tips for the perfect crust and how to customize flavors. In closing, this dish offers creativity and comfort. Whether you enjoy it fresh or as leftovers, it’s bound to impress. Keep experimenting with flavors and seasonal ingredients to make it your own. Happy baking!$

Butternut Squash and Goat Cheese Galette

Indulge in the flavors of fall with this mouthwatering Butternut Squash & Goat Cheese Galette! Perfect for gatherings or a cozy night in, this easy recipe combines roasted butternut squash and creamy goat cheese in a flaky crust. Discover how to create this savory dish step by step and impress your friends and family! Click now to explore the full recipe and elevate your cooking game.

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Ingredients

1 medium butternut squash, peeled and thinly sliced

1 cup fresh goat cheese, crumbled

1 pre-made pie crust (or homemade if preferred)

2 tablespoons olive oil

1 tablespoon fresh thyme leaves (plus extra for garnish)

1 tablespoon maple syrup

Salt and pepper to taste

1 egg (for egg wash)

2 tablespoons Parmesan cheese, grated

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the sliced butternut squash with olive oil, fresh thyme, maple syrup, salt, and pepper until well coated.

Spread the squash mixture in a single layer on a baking sheet and roast in the oven for about 25 minutes, or until tender and slightly caramelized. Remove and let cool slightly.

On a lightly floured surface, roll out the pie crust to about a 12-inch circle and transfer it to a parchment-lined baking sheet.

Carefully layer the roasted butternut squash on top of the pie crust, leaving about a 1.5-inch border around the edge.

Crumble the goat cheese evenly over the squash.

Fold the edges of the crust over the filling, pleating as needed to encase the squash and goat cheese.

Brush the crust with a beaten egg for a golden finish and sprinkle the grated Parmesan cheese on top.

Bake the galette in the preheated oven for 30-35 minutes, or until the crust is golden brown and the cheese is slightly melted.

Let it cool for a few minutes before slicing. Garnish with extra thyme leaves.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4