Roasted Butternut Apple Galette

I stumbled on this galette one October afternoon when I had a rogue butternut squash and two lonely apples sitting on my counter. I wasn't planning anything fancy, just something warm and filling before the evening chill set in. The dough came together messier than I expected, but once it hit the oven, the smell of caramelized squash and thyme made me forget every clumsy fold.

The first time I served this, my friend swore I'd ordered it from a bakery. She kept circling back to the kitchen, peeling off little shards of crust and sneaking bites of the filling. That night, I realized rustic doesn't mean careless, it just means honest. Sometimes the best dishes are the ones that don't try too hard.

Ingredients

• Butternut squash: Choose a small, firm squash with no soft spots, peel it carefully, and cut the cubes evenly so they roast at the same rate.
• Tart apples: Granny Smith holds its shape and adds a sharp contrast to the squash, but Honeycrisp works if you want a hint more sweetness.
• Red onion: Slice it thin, it will soften and sweeten in the oven, adding a quiet depth that balances the fruit.
• All-purpose flour: Use cold butter and handle the dough as little as possible to keep the crust flaky and tender.
• Unsalted butter: Keep it in the fridge until the last second, then cube it quickly so it stays cold when you mix it in.
• Fresh thyme: Strip the leaves gently, the stems are tough and bitter, but the leaves turn fragrant and earthy when roasted.
• Honey or maple syrup: A light drizzle before baking adds a glossy sweetness that clings to the filling without overpowering it.
• Goat cheese or feta: Crumble it over the filling just before folding, it melts slightly and adds a creamy, tangy note.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment. The high heat will caramelize the squash edges and soften the apples without turning them mushy.

Toss the Filling:

In a large bowl, combine squash cubes, apple slices, and red onion with olive oil, thyme, salt, and pepper. Spread everything in a single layer on the sheet so each piece gets golden and tender.

Roast Until Caramelized:

Roast for 20 to 25 minutes, stirring once halfway through. You'll know it's ready when the squash edges turn deep gold and the apples start to collapse just slightly.

Make the Dough:

Pulse flour and salt in a food processor, then add cold butter until the mixture looks like coarse sand. Drizzle in ice water slowly, just until the dough clumps together, then shape it into a disk and chill for 20 minutes.

Roll and Transfer:

On a floured surface, roll the dough into a rough 12-inch circle. Lift it gently onto a parchment-lined sheet, don't worry if the edges crack, you'll fold them over anyway.

Assemble the Galette:

Pile the roasted squash, apples, and onions in the center, leaving a 2-inch border. Drizzle with honey and scatter crumbled cheese on top, then fold the dough edges over the filling, pleating as you go.

Brush and Bake:

Brush the crust with beaten egg and sprinkle coarse sugar over the top if you want a subtle sparkle. Bake for 25 to 30 minutes until the crust is deeply golden and crisp.

Cool and Serve:

Let the galette rest for a few minutes before slicing. The filling will settle, and the crust will stay crunchier if you give it a moment to breathe.

Save to Pinterest

There was one evening I made this for a small dinner, and instead of plating individual slices, I just set the whole galette on a wooden board in the middle of the table. Everyone tore into it with their hands, laughing and reaching over each other. It wasn't fancy, but it felt right, like we were all sitting around a farmhouse table somewhere in the countryside.

Making It Your Own

You can swap the squash for sweet potato or kabocha if that's what you have. I've also added toasted pecans right before serving, and the crunch against the soft filling is worth the extra step. If you're feeding someone who doesn't love goat cheese, try ricotta or skip the cheese entirely and let the vegetables shine on their own.

Storing and Reheating

Leftovers keep in the fridge for up to three days, wrapped loosely in foil. Reheat slices in a 350°F oven for 10 minutes to bring back the crispness. I don't recommend microwaving, it turns the crust soft and chewy, and you lose everything that makes this galette special.

What to Serve Alongside

This galette feels complete on its own, but I like pairing it with a simple arugula salad dressed in lemon and olive oil. The peppery greens cut through the sweetness and make the meal feel lighter. A crisp white wine like Sauvignon Blanc or a dry cider works beautifully if you're pouring something.

• Serve it warm for dinner or at room temperature for a casual lunch.
• Double the dough recipe and freeze half for your next galette adventure.
• If you're making this ahead, assemble everything but wait to brush the egg wash until right before baking.

Save to Pinterest

This galette taught me that imperfection has its own kind of beauty. Every time I fold that dough, a little crooked and uneven, I'm reminded that the best food doesn't need to be perfect, it just needs to be made with care.

Recipe FAQs

→ How do I ensure the crust stays flaky?

Keep butter cold and work quickly when combining ingredients. Chill the dough before rolling and avoid overmixing to preserve flakiness.

→ Can I prepare the roasted squash and apples ahead of time?

Yes, roasting them in advance and cooling helps save time. Arrange on dough just before baking to maintain freshness.

→ What cheese pairs well with this galette?

Goat cheese or feta complements the sweet and savory flavors, adding creamy texture without overpowering the dish.

→ How can I make this galette vegan?

Use vegan butter for the dough, omit cheese, and replace egg wash with plant-based milk to maintain appearance and texture.

→ What variations can enhance the flavor?

Adding toasted pecans or walnuts provides extra crunch, while a drizzle of maple syrup highlights sweetness nicely.