Fall
Butternut Squash & Roasted Garlic Galette
Popular on Food52
95 Reviews
Lady Z.
May 13, 2022
Loved the recipe. Added crisp fried sage leaves. They can be whole or crumbled. WOW!!!
Deejay
November 26, 2021
Just made this for a Thanksgiving potluck. Time consuming but so worth the effort. Discovered too late that I was out of ricotta but substituted goat cheese to great effect. Tangy and delicious. What I love about this recipe is how adaptable it is. Root vegetables work well with this, too, and I’ve made it with both roasted butternut and beets—the colors are stunning and evocative of fall. Really recommend this as to anyone who wants to give family or friends a special and tasty treat.
TGard
October 2, 2020
This turned out very great. I had made a reduced portion of spaghetti and squash and had the bulb end of the butternut left until the fridge. So I went looking for other squash recipes. Came across this one and the squash Wellington. Since I didn't have enough squash to fill a whole crust, and I had a refrigerated pie crust from the grocery and a bunch of beet greens, I did the kale portion of the Wellington recipe, adding some mace. Layered it between the ricotta and the squash. Sautéed the leeks in the bacon fat that I'd cooked to use as a garnish on the gallete. Wow! Didn't need the fontina and just a healthy grating of parm on top.
CHR@SF
February 11, 2018
At the risk of ridicule, would like to know if this recipe would still be good without the garlic, which I cannot tolerate. Or, would the results be uninteresting without it?
Lori L.
February 11, 2018
It's a change-friendly recipe. If you want to layer in more recipes, you could add sauteed leeks or roasted chilis
Kaitlin F.
February 2, 2018
I made this with some shortcuts, and it still turned out amazing. No semolina flour, so used whole wheat. No fontina or parmesan, so left them out. I was still floored by the taste! Amazing. However, it was pretty time consuming, I think mostly due to peeling and slicing the butternut squash.
Jeanneburwood
December 2, 2015
Can this be made ahead of time? Either cooked and reheated or assembled ahead and cooked later?
hestansfield
November 23, 2021
Would you put it in the fridge overnight if reheating or is it fine to leave out on the counter?
Dennis M.
November 11, 2015
I'm thinking of doing this up for a thanksgiving app but am not inclined to make the crust from scratch (time/ effort considerations)... suggestions for an easy substitute ? Did you try the puff pastry ?
Lori L.
November 11, 2015
It would be really rich, but delicious with puff pastry. I'm also a huge fan of the frozen pie crusts from Trader Joes, which would work really well.
Betsy R.
February 23, 2015
Hi! I'm hoping to m make this over the weekend, but I have a question- If I do not have a food processor, what can I use to mix the dough? I'm staying at my parents, and I have a blender or a hand mixer as my only "processor" like equipment.
Thanks! Looks delicious!
Thanks! Looks delicious!
hardlikearmour
February 23, 2015
Make the dough by hand, like a traditional pie crust. Cut the butter in with a pastry blender (or a couple of knives), then knead the water in by hand.
Kate M.
November 21, 2014
Hi I just made this as a practice run for Thanksgiving and it was delicious! I would like to double it as we are having quite a few folks...would this change the directions or cooking time? Thanks! Kate
Lori L.
November 22, 2014
Hi Kate,
I would suggest doubling the recipe and baking it as two galettes. Or you could make it a "slab" rather than galette. The cooking time might be slightly longer, but I can't be sure. I'll bet someone on Food52 could answer galette vs. slab cooking time. Happy Thanksgiving!
I would suggest doubling the recipe and baking it as two galettes. Or you could make it a "slab" rather than galette. The cooking time might be slightly longer, but I can't be sure. I'll bet someone on Food52 could answer galette vs. slab cooking time. Happy Thanksgiving!
Lori L.
October 8, 2012
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.
Please use a butternut squash between 2.5 and 3 pounds before it is peeled, seeded and cut.
hadleyinparis
October 8, 2012
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!
Lori L.
October 8, 2012
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.
Demington
October 7, 2012
I second the request for an approximate weight for the squash.
Thanks.
Thanks.
Lori L.
October 7, 2012
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
-Lori
Maria T.
March 24, 2012
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.
ubs2007
March 18, 2012
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?
Lori L.
March 18, 2012
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
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
Arathi
January 24, 2012
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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