This Butternut Squash Galette is your new favorite way to eat squash. Sweet butternut squash paired with caramelized onions, blue cheese crumbles, and prosciutto baked into an easy, flaky pastry crust. Top it with crispy sage and a brown butter sauce for the win!
I’d like to introduce you to my new favorite way to eat squash. Meet my good food friend, Butternut Squash Galette. The pleasure will be all yours, I assure you.
But in all seriousness, this savory galette is crazy good. You probably know by now that I get all starry eyed for galettes – easier than pie, and all that good crust, which if I’m honest, is mostly why I ever eat any sort of pie. It’s all about the crust.
On Sunday at church, three different people asked me what exciting new recipe I’d be posting for Thanksgiving. I ho-hummed my answer because I hadn’t actually had any great Thanksgiving ideas. In fact, I had tried to get my family to agree to skipping the traditional Thanksgiving meal and just buying some pot pies from Costco.
I’m not proud of it. It was a low moment.
Luckily, even though I got all the adults on board (that part was easy because then no one had to cook), the kids were a harder sell. When they got wind of the plans, three of my four actually cried. No Turkey? No Mashed Potatoes? I was ruining Thanksgiving and they weren’t going to let me forget it.
Well, okay then. Back to the drawing board.
By Sunday night, my kids’ pestering and the promptings from church friends had me pulling my act together. Testing butternut squash galettes was exactly what I needed to get into holiday mode.
And this recipe was just the thing to kick me out of my Thanksgiving-scrooge mood. Don’t underestimate the power of a flaky pastry crust stuffed with squash, prosciutto, blue cheese, caramelized onions, and crispy brown butter sage. It’s a fool proof mood booster.
Now, with this Butternut Squash Galette taken care of, I just need to pick a turkey brine and figure out the rest of the menu.
Mom is always in charge of the mashed potatoes and the rolls, but I’m thinking this Fresh Cranberry Apple Farro Salad will sit nicely between this Butternut Squash Galette and my favorite Roasted Lemon Pepper Brussels Sprouts.
Are you adding anything new to your Thanksgiving menu this year? Tell me what you’re eating!
- 1¼ cup unbleached white flour
- ¼ teaspoon salt
- 8 tablespoons frozen unsalted butter, cut into pieces
- ¼ cup plain Greek yogurt
- ½ cup shredded Parmesan cheese
- ¼ cup ice cold water
- 2 teaspoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup sweet yellow onion, finely diced (about 1 medium onion)
- 3 cups butternut squash, cubed (about ½ inch cubes)
- 2 tablespoons (or so) blue cheese crumbles
- 1 to 2 ounces prosciutto, cut into thin strips and rolled (see photos above)
- pinch of salt
- a few grinds of black pepper
- 1 egg yolk
- 1 teaspoon water
- 10 fresh sage leaves
- 3 tablespoons butter
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- To prepare crust, combine flour and salt in the bowl of a food processor. Pulse twice to combine.
- Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl.
- In a smaller bowl, whisk together cheese, yogurt, water, and lemon juice. Pour over flour mixture and use hands or a wooden spoon to form dough into a ball.
- Wrap in plastic and store in freezer for 15 minutes.
- To prepare the filling, place butter and olive oil in a large skillet over medium low heat. Add the onions and saute until soft, about 5 minutes. Add the butternut squash cubes and a pinch of salt and toss to coat with oil. Continue cooking, stirring occasionally, over medium low heat for another 10 minutes, or until squash is beginning to soften. It is ready when you can pierce it with a fork, but it still feels firm. Remove from heat.
- On a well floured surface, roll the chilled dough into a 12-inch circle, trimming edges if desired (galettes can look rustic!). Transfer dough to lined baking sheet. Leaving a 2-inch border, spread the squash and onion mixture evenly over dough. Sprinkle with blue cheese crumbles. Press prosciutto rolls evenly into the squash mixture. Add a couple grinds of pepper, then fold over the edges of the dough, pleating to make it fit.
- Whisk together the egg yolk and water. Brush crust with egg wash and bake at 400 degrees Fahrenheit for approximately 30 to 40 minutes. It took me exactly 35 minutes every time, but ovens do vary. Galette is done when the squash is tender and the crust is golden brown.
- While the galette is baking, prepare the Brown Butter and Sage. Add the butter to a small saucepan over medium heat. Whisk until the butter begins to bubble and foam. Toss in the sage leaves and cook, stirring occasionally for 1 minute. Remove sage leaves to a paper towel to drain. Remove butter immediately from heat.
- When ready to eat, drizzle galette with the brown butter sauce and top with crispy sage leaves. Serve warm.