Butternut Squash and Roasted Garlic Galette

By • October 25, 2010 • 73 Comments



Author Notes: I love butternut squash in any form, but it takes a lot of work to cut so I don't cook with it nearly enough. When I do, it has to be a special recipe. This one is worth it. I've served this as an appetizer and as a main course. It could travel well for holiday potlucks. - lorinarlocklorinarlock

Food52 Review: Lorinarlock's butternut squash galette may just be our go-to first course for autumn dinner parties from now on. Rustic yet full of nuance, it coaxes sweetness from the winter squash and roasted garlic, complementing them with the right blend of salty creamy cheese, fragrant thyme and a delicate, buttery crust we're sure to adapt to many other recipes. There's no excess here: a touch of semolina gives the crust a sandy crunch, and the modest layer of ricotta and roasted garlic serves as a subtle, creamy bed for the melting squash. - A&MA&M

Serves 4 to 6

Pastry

  • 3/4 cups all-purpose flour
  • 1/4 cup semolina flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2 to 4 tablespoons ice water

Filling

  • 1 butternut squash
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 10 cloves, garlic whole and unpeeled
  • 1/2 cup fresh ricotta
  • 1 cup grated fontina
  • 2 tablespoons grated parmesan
  1. To make the dough: Put the flour, semolina, and salt in the bowl of a food processor. Pulse to combine. Add the butter and pulse to form a mixture that looks like small peas. Add the ice water, 1 tablespoon at a time, until the dough sticks together (to test, remove the top and gather the dough in your fingers. If it sticks together without crumbling, it’s ready). Add the ice water while pulsing, until the dough comes together, being careful not to over mix. Transfer to a lightly floured board and shape the dough into a disk. Wrap tightly in plastic and refrigerate for at least 30 minutes and up to 24 hours.
  2. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
  3. To make the filling: Cut the squash into two pieces to separate the rounder part from the narrower section. Peel the entire squash, cut both parts in half and remove any seeds. Cut all four pieces into 1/4-inch-thick slices. Put in a large bowl and add the olive oil, chopped garlic and thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets. Set the bowl aside. Sprinkle the squash with the salt and pepper. Put the garlic on the baking sheet and bake until the squash and garlic are tender, about 25-30 minutes. Let cool.
  4. Remove the dough from the refrigerator and roll out the dough into a large circle about 1/4-inch thick. Transfer to parchment paper–lined baking sheet and refrigerate until ready to use.
  5. When the garlic is cool enough to handle, peel and put in the reserved bowl. Mash with the back of a wooden spoon until smooth. Stir in the ricotta.
  6. Remove the pastry from the fridge and spread the garlic-cheese mixture over the top, leaving a 1-inch border. Spread the squash over the garlic-cheese mixture and fold the edges toward the center of the galette. Sprinkle the fontina over the center of the galette. Sprinkle the edges of the crust with the parmesan and bake until the crust is crisp and golden brown, about 25-30 minutes. Let cool slightly before slicing and serving.
Jump to Comments (73)

Tags: butternut squash, galette, roast, savory

Comments (73) Questions (2)

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4 months ago Sue

This recipe is basically perfect. Have made it repeatedly and never get tired of it. Thanks very much.

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4 months ago lorinarlock

Sue, thank you for your note. I'm so glad you like this recipe. It's definitely one of my favorites.

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6 months ago mbutler

Great recipe! Thank you for sharing.

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6 months ago lorinarlock

So glad you liked it!

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almost 2 years ago lorinarlock

I was hoping I could edit the recipe to add the weight, but either I'm tired or it's not possible.

Please use a butternut squash between 2.5 and 3 pounds before it is peeled, seeded and cut.

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almost 2 years ago hadleyinparis

I enjoyed this recipe and didn't find it overly heavy. I used 1/2 whole wheat and 1/2 regular flour, so there was a nice nuttiness to the crust. Next time I think I'll make it with assorted roasted root vegetables!

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almost 2 years ago lorinarlock

Thanks for your kind comment! I think it would taste great with all kinds of root veggies or anything roasted. Let me know what you come up with.

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almost 2 years ago Demington

I second the request for an approximate weight for the squash.

Thanks.

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almost 2 years ago lorinarlock

Oh, funny I came this close to buying a butternut squash yesterday to make this and didn't . I'll do it today and add the weight. I'll also rejigger it a little to see if I can make a "lite" version for everyone who thought it was a little too indulgent.
-Lori

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over 2 years ago Maria Teresa Jorge

Sorry, this is not a good recipe, this is a FABULOUS recipe. Congratulations lorinarlock, this is an amazing recipe. It tastes so good, simple ingredients, not overdone. An absolute joy to make - very good recipe - and delicious - delicate and balanced taste (light ricotta, roasted garlic). Your crust is now my "best of". I could go on and on enumerating the qualities of your recipe but I've got a Butternut Squash Galette to attend to. Congratulations again.

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over 2 years ago ubs2007

Wow....the flavors in this galette worked perfectly together! What an orchestra in my mouth! Only issue: the crust was raw after baking for 50 min. I had to take it out of the oven; otherwise, the squash and cheese would have been over-crisped. Suggestions: should I bake the crust for 20 min prior to adding the cheese and squash?

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over 2 years ago lorinarlock

Hi there,
I'm surprised to hear this about the crust. I haven't had that happen. It has to be a difference in ovens or temperature. I'll make it again soon and let you know if I can think of any ways to prevent this.
Lori

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over 2 years ago Arathi

Just wanted to let you know I liked this so much I made it twice in one week (for guests the second time, but I would have eaten it all myself). It's fantastic! Thank you so much for the recipe.

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over 2 years ago lorinarlock

Hi Arathi,
Thank you for your kind words! I'm so glad you liked it.
Lori

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over 2 years ago DeskSnacker

I agree, delish lookin!

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over 2 years ago pxrising

I'm new to this site, and this is the first recipe I've tried. What a little winner! I'm not very experience with dough, so I was nervous about that part, but it came together just like in the slide show, and I used the trick of rolling it out between two sheets of plastic wrap. Somewhere between the grocery store and my house, the fresh thyme I bought disappeared, so I substituted some chopped fresh sage and rosemary. I made it for my mother and I for dinner and paired it with a green salad. I was in squash heaven, and you deserved to be a contest winner for this one. The crust, which is maybe the second one I ever made, had such a wonderful texture--crunchy yet delicate--and how can the marriage of squash and cheese be anything but savory wonderfulness. I do wish it wasn't so high in calories, because I could eat this very often. I used fat free ricotta, and maybe I'll try some reduced fat cheese for the topping next time to cut some of the fat out. We had the leftover half for lunch today, and it tasted even better after everything had melded together further. If this is an example of the quality of the recipes on this site, I will become a frequent follower of the chefs/cooks who share their culinary creativity here. Thanks to you, lorinarlock, for being responsible for my receiving the highest compliment I ever get from my mother for anything I cook--which is "not bad". Translation: she loved it.

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over 2 years ago lorinarlock

Hi there! Thank you so much for your note. I'm glad your mom liked this recipe. It's such a fun dish and while it's pretty decadent, I console myself with the fact that butternut squash is full of good stuff. I'll have to try it with the herbs you used. That sounds like a great combo.

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over 2 years ago durun99

I made this last night and the whole family, including 3 kids, loved it, even my daughter who turned her nose up when I said I was making butternut squash for dinner (she had the most of anyone). I note that after about 25 minutes cooking time, the fontina was browning, but the crust, while very tasty, was not particularly crisp or golden brown, which appears to be the case in the photo accompanying the recipe as well. A&M, if you are making this galette as a first course for a dinner party, you have a lot more energy than I do---while it was not at all difficult to make, it did take a fair amount of time for something that would only be one course. We paired it with a salad and had plenty for everyone for dinner.

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over 2 years ago lorinarlock

Hi there, Thanks so much for your note. As a mother of a six-year-old I've seen that upturned nose! I'm so glad everyone liked it. It does take a bit of work, but it's worth it and it's not a recipe I make everyday, but when I do I'm really happy I did. If you do want to serve it as a first course, all of the components could be prepped a day or two in advance and then finished and assembled the day of. I've often had leftovers the next day and while it still tasted delish, the crust was not as crisp.

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over 3 years ago bottomupfood

We made this for dinner, but really, it should have been dessert! This dish is delicious, but it's about 80% unhealthy and 20% healthy (that's the squash and garlic).

We were only about to use about 1/4 of our butternut. It would have been helpful to know how many pounds of squash we would need so that we could do a better job determining how many to spice and then cook. The leftover was great pureed and then used as a pizza topping, but it's annoying to have no idea how much you'll really need.

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over 3 years ago lorinarlock

Hi Carey, Around here we subscribe the adage, Life is short, eat dessert first. And honestly, we rarely eat sweets after dinner--my one big downfall even when we entertain I rarely serve dessert. I make this galette a few times a year and when I do, I balance it with something like roasted chicken breasts over arugula with roasted vegetables on the side. Once in a while, something decadent is necessary and I'd rather have this than a pie or cake any day!

Thank you so much for your tip about including the weight of the squash. I typically use an entire small to medium squash, piling it on. I'll weigh it next time.

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over 3 years ago traunza

Made this for my superbowl party today. Followed the recipe exactly (no substitutions). It was delicious! Thanks for a great recipe.

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over 3 years ago lorinarlock

Thank you! I'm so glad you liked it. Hope you had fun watching the game.

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over 3 years ago shozgirl

Finally got around to making this. Recipe calls for a "clove" of garlic but I think it should read "head" or unpeeled or similar..later specifies to unpeel etc. A little confused but just played with it.

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over 3 years ago lorinarlock

Thanks for your note. I can totally see how that can be confusing. I'll definitely edit it. Hope you liked it.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I've made your galette as directed and it was delicious. It's also ridiculously versatile, and the crust is perfect. I was clearing out my fridge today, and roasted up a bunch of veggies (carrot, butternut squash, sweet potatoes, yellow pepper, red pepper, golden beets, radishes, and red onion). I made the crust, mixed some dried onion with ricotta spread it on, then piled on veggies & cubes of brie, grated up the rest of my fontina, and sprinkled the edges with pecorino. It came out beautifully. Thanks for such a wonderful recipe!

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over 3 years ago lorinarlock

I like the way you cook! Isn't it satisfying to turn a bunch of fridge odds and ends into something tasty? Thanks for your kind review and for the inspiration.

Happy holidays, Lori

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I made this for dinner guests, and everyone loved it! The crust got multiple compliments.

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over 3 years ago fitsxarts

This was outstanding! I'm in love with the crust. My first galette and I'm sold.

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over 3 years ago lorinarlock

I'm so glad you liked it!

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over 3 years ago wssmom

YUMMMMM!

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over 3 years ago lapadia

Great recipe, congratulations on the Wildcard!!!

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over 3 years ago lorinarlock

Thank you! Happy Thanksgiving!

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over 3 years ago Stol22

This was amazing. A delicious dish that is now a staple. I'm actually trying to think of what to substitute the squash for. Just to mix it up. Any suggestions?

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over 3 years ago lorinarlock

I am in love with chard sauteed with garlic and crushed red pepper, which would be a great substitute for the squash. Just be sure to squeeze out as much liquid as possible. You could use fontina or something a little sharper like Parm or Gruyere. Roasted zucchini would also be good.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations on the Wildcard win!

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over 3 years ago lorinarlock

Thanks so much! I hope you have a fabulous Thanksgiving!

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over 3 years ago Tammy

Amazingly good! The semolina in the crust is genius.

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over 3 years ago jifferb

Fantastic! Delicious, wonderful. Will make it again and again!

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over 3 years ago lorinarlock

I am so glad you liked it! It's definitely not an everyday recipe, but it makes for a special autumn treat.

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over 3 years ago lorinarlock

Hi there, I'm glad it worked out for you. I just bought two squashes and they were extremely different. One was the size of a small cantelope and the other was the size of a small watermelon!

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over 3 years ago DebS

Yum Yum; even my squash hating husband enjoyed this and my cheese hating daughter loved it!

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over 3 years ago tuscanfoodie

Made it tonight. It was very good.

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over 3 years ago Will

I made half the receipe Saturday. Both my wife and I think it is quite delicous! I followed the receipe exactly, except (always an except) I used 100% whole wheat flour, and cut the garlic in half for my coming-off-chemo wife's tummy. Sometime whole wheat ruins the whole (sorry) balance, but here it fits right in. Like several other commentors, iterations spring to mind. Reading of the buckwheat pancake of the Breton galette, I'll try one with a buckwheat crust.

With the butter crust and browned cheeses this pretty much used up two weeks saturated fat budget for me.

Parchment paper has not been standard in my kitchen. Since trying it for this galette Sat., I have use half a roll. Great stuff--thanks for teaching me something useful--again!

Two grumbles. 1/4 in. for the dough roll-out is simply wrong and careless. Second, I had the butter cut into the flour with a wire pastry blender in the time it took you to put the lid on your 'food processor'. From my view point of always cooking for two, I have no sympathy for your obvious affection for this lose-more-counter-and-cabinet-space object! Are you perhaps influenced by having assistants to wash up?

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over 3 years ago jifferb

I was wondering, as a first course, how would you serve this? A slice next to a mixed green salad? How would you plate it?

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over 3 years ago lorinarlock

I like to toss a little bit of baby arugula with olive oil and sherry vinegar and then serve a small amount on the side.

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over 3 years ago gabrielaskitchen

that sounds right to me! or arugala on top with a splash of quality balsalmic vinegar. yum.

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over 3 years ago lorinarlock

I made this again last night and here are some options for making it ahead:
1. Bake 4 to 6 hours in advance and serve at room temperature.
2. Bake for 25 minutes without the fontina. Then let sit at room temp. When you are ready to serve, sprinkle with the cheese over the top and bake until the cheese is melted.
3. Prep completely and refrigerate for 1 to 24 hours until ready to bake. The pastry might not be as crisp.
4. Bake completely and refrigerate over night. Heat in a 300° oven until warmed through. The crust won't be as crisp, but it still tastes great.

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9 months ago ngua

Am planning to make this and follow make-ahead method 2. My only question is, do you sprinkle the parmesan on the crust in the first bake? Or would wait for the fontina melting stage?

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9 months ago lorinarlock

Hi there, I would suggest adding the parm when you add the fontina.

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9 months ago ngua

Totally not what i would have guessed. Thank you for letting me know!

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over 3 years ago JilNelson

This looks amazing. I may try it with dolce gorganzola.

I'm looking for a savory panna cotta for Thanksgiving.

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over 3 years ago monkeymom

Congrats lori!

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over 3 years ago lorinarlock

Thank you everyone for your kind words. I love this recipe and have been waiting for Halloween to be over so I could cut up my son's decorated squash to make it this weekend. I'll play with reheating, etc. Thank you again.

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over 3 years ago gingerroot

Congrats on the EP and being a finalist. This looks delicious!

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over 3 years ago allie

Congrats! Have you tried prepping it ahead of time and baking at last minute or even freezing and then baking?

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over 3 years ago iuzzini

This looks great! Can't wait to try it! :) Congratulations!

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over 3 years ago Midge

Sounds amazing. Congrats.

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over 3 years ago TheThinChef

Mmmmm, wow, this looks delicious!!

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over 3 years ago dymnyno

Congratulations on a unique and well thought out recipe!

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over 3 years ago cookinginvictoria

Congratulations on being a finalist! This looks spectacular. Can't wait to try it.

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over 3 years ago Sagegreen

Congrats on being a finalist! I may make this with my students who are coming over to visit on Sunday instead of pizza.

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over 3 years ago KitchenLittle

Look so yummy! I'm planning on making a no-cheese version this weekend for a brunch with my girlfriends!

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over 3 years ago Bevi

Wow!

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over 3 years ago gabrielaskitchen

You have my vote! This is very similar to one of my favorite dished at a Brooklyn restaurant,The Farm on Adderley. I just need to sub goat cheese for the ricotta/parm and caramelized onions for the garlic. Thanks for the recipe!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Wow, so beautiful! Congrats on the EP and on being a finalist!

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over 3 years ago Queen of Spoons

I rarely get excited about squash recipes, but oooo-baby! So different and wonderful. Will definitely give this one a try.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Sounds wonderful -- (wow--10 cloves of garlic!!)--congratulations!

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over 3 years ago cheese1227

In the race for oven time on Thanksgiving, I am not sure I can get 30 minutes at 400 degrees immediately before the meal. How does this do if it is cooked beforehand and reheated?

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over 3 years ago lorinarlock

Hi there,
You can reheat it, but it's also great at room temp. I'm going to make it this weekend, so I'll play around with half baked and reheating and let you know how it goes.

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almost 4 years ago Sadassa_Ulna

This looks and sounds incredible!

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almost 4 years ago lorinarlock

Thank you! It's a bit of work, but so well worth it. You can take shortcuts like buying a piecrust or precut squash. It can also be changed to include blue cheese, no cheese (like the photo) or just about any type of roasted vegetable. I hope you'll make it.