Butternut Squash & Roasted Garlic Galette

October 25, 2010
5 Ratings
Photo by James Ransom
  • Prep time 24 hours 30 minutes
  • Cook time 1 hour
  • Serves 4 to 6
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. —Lori Lyn Narlock

Test Kitchen Notes

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&M —The Editors

What You'll Need
  • Pastry
  • 3/4 cup all-purpose flour
  • 1/4 cup semolina flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons chilled unsalted butter, cut into small pieces
  • 2 tablespoons ice water, up to 4 tablespoons
  • Filling
  • 1 butternut squash
  • 2 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 10 whole garlic cloves, 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.
Contest Entries

See what other Food52ers are saying.

  • TGard
  • Kaitlin Foley
    Kaitlin Foley
  • Mary Catherine Tee
    Mary Catherine Tee
  • Dennis Michael
    Dennis Michael
  • Betsy Roseberg
    Betsy Roseberg

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
CHR@SF February 13, 2018
Thanks for the reply. Will try substituting for the garlic.
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.
Lori L. February 11, 2018
So glad you liked it Kaitlin! Thanks for letting me know.
Mary C. November 2, 2016
I made this last night night, and it was out of this world. The only thing I did differently was add sprinkle of red pepper flakes and a drizzle of honey post-bake. Thank you so much for sharing!
Lori L. November 3, 2016
Thank you! So glad you liked it.
Jeanneburwood December 2, 2015
Can this be made ahead of time? Either cooked and reheated or assembled ahead and cooked later?
Lori L. December 2, 2015
Yes! It can be made ahead and then reheated in the oven. Enjoy!
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.
jbfalise November 1, 2015
Weeknight dinner hack: puff pastry crust. Sooo yummy.
Lori L. November 1, 2015
Great idea! I might have to try it this week. Thanks for sharing.
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!
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!
Susan September 28, 2014
I finally discovered galettes this summer, and this one looks delicious.
Sue April 16, 2014
This recipe is basically perfect. Have made it repeatedly and never get tired of it. Thanks very much.
Lori L. April 16, 2014
Sue, thank you for your note. I'm so glad you like this recipe. It's definitely one of my favorites.
mbutler February 1, 2014
Great recipe! Thank you for sharing.
Lori L. February 2, 2014
So glad you liked it!
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.
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.

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.
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.
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.
Lori L. January 25, 2012
Hi Arathi,
Thank you for your kind words! I'm so glad you liked it.