Butternut Squash and Apple Galette

Butternut Squash and Apple Galette

I’ve been a big fan of the Smitten Kitchen blog ever since a co-worker brought in a delicious butternut squash and caramelized onion galette for a potluck a few years ago.

I bought the author’s cookbook while vacationing in Portland and have made a number of excellent recipes from it so far.

The recipe below is my adaptation of the galette I enjoyed years ago. Apples and butternut squash make a great pair so I swapped the onions for some tart granny smith apples for a tasty twist. My family requests this dish around the holidays and I’m happy to fulfill their wish! It can be served warm or at room temperature which makes it a great dish for travel.

What is your favorite dish to make for your family?

Butternut Squash and Apple Galette

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 Servings


    For the crust
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 8 tbsp. unsalted butter, cut into pieces
  • 1/4 c. 2% Greek yogurt
  • 2 tsp. lemon juice
  • 1/4 cup ice water
  • For the filling
  • 1lb. butternut squash, cut into 1-inch pieces
  • 2 tbsp. olive oil
  • 1-2 tbsp. butter
  • 1 large granny smith apple, thinly sliced
  • 1 tsp. salt
  • Pinch of sugar
  • 3/4 c. fontina cheese grated or cut into cubes
  • 1 1/2 tsp. chopped fresh sage


Make the crust

Combine flour and salt in a medium bowl. Place the cut-up butter on a small plate. Freeze both the flour mixture and butter for one hour, remove from the freezer and make a well in the center of the flour. Add the butter to the well and cut in with a pastry blender until the mixture resembles coarse meal. Make another well in the center of the mixture. In a small bowl, whisk together the yogurt, lemon juice and water and add half of this mixture to the well. Mix with your fingers until large lumps form. Break up the lumps and repeat with the remaining yogurt mixture and flour-butter mixture. Shape the into a ball; be careful not to overwork the dough. Cover with plastic and refrigerate for one hour.

Prepare squash

Preheat oven to 375F degrees. Toss squash pieces with olive oil and 1/2 tsp. salt; roast on parchment-paper-lined baking pan for 30 minutes or until squash is tender, tossing midway through the baking time. Cool slightly.

Sauté apple slices

While squash is roasting, melt butter in a heavy skillet and cook apple slices over medium heat with the remaining 1/2 tsp. of salt and pinch of sugar, stir occasionally until lightly golden brown, about 20 minutes.

Raise the oven temperature to 400F. Mix together squash, apple, cheese and herbs in a bowl.

Assemble galette

Lightly flour your work surface, roll the dough into a 12-inch round. Transfer to an ungreased baking sheet lined with parchment paper. Spread squash and apple mixture over the dough, leaving a 2-inch border. Fold the sides of the dough over the squash, apple and cheese filling, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

Adapted from Smitten Kitchen