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As the leaves turn golden and the air becomes crisp, the culinary world welcomes the vibrant flavors of fall. Among the many seasonal delights, Golden Butternut Squash and Goat Cheese Galettes stand out as a true celebration of autumn’s harvest. This rustic dish combines the earthy sweetness of roasted butternut squash with the tangy creaminess of goat cheese, all enveloped in a flaky, golden crust. Perfect for a cozy dinner or a festive gathering, galettes offer a beautiful presentation while being surprisingly simple to prepare.

Golden Butternut Squash and Goat Cheese Galettes

Embrace the flavors of fall with this Golden Butternut Squash and Goat Cheese Galette. This rustic dish features the earthy sweetness of roasted butternut squash and the creamy tang of goat cheese, all nestled in a flaky crust. Perfect for cozy dinners or festive gatherings, this recipe is simple to make and showcases seasonal ingredients that support local farmers. Discover the joy of crafting this delightful galette and elevate your autumn dining experience.
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Ingredients
  

1 medium butternut squash (about 2 lbs), peeled and sliced into thin rounds

1 tablespoon olive oil

Salt and pepper, to taste

1 teaspoon ground cinnamon

1 teaspoon fresh thyme leaves (plus extra for garnish)

1 sheet of pre-made pie crust (or homemade)

6 oz goat cheese, crumbled

1/4 cup sour cream

1 egg, beaten (for egg wash)

1 tablespoon honey (for drizzling)

Fresh arugula or mixed greens, for serving (optional)

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare Squash: In a large bowl, combine the butternut squash slices, olive oil, salt, pepper, cinnamon, and thyme. Toss until the squash is well-coated. Spread the squash in a single layer on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized. Allow to cool slightly.

      Roll Out Dough: While the squash is roasting, roll out the pie crust on a lightly floured surface into a rough circle about 12 inches in diameter. Transfer to a baking sheet lined with parchment paper.

        Assemble Galette: Once the squash has cooled, spread the sour cream evenly over the crust, leaving a 2-inch border. Evenly distribute the roasted butternut squash on top of the sour cream and sprinkle the crumbled goat cheese over the squash.

          Fold Edges: Carefully fold the edges of the pie crust over the filling, creating pleats as you go around the galette. Make sure to leave the center open to expose the filling.

            Egg Wash: Brush the crust with the beaten egg to give it a lovely golden finish when baked.

              Bake: Place the galette in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and crispy.

                Serve: Remove from the oven and let it cool for a few minutes. Drizzle with honey and garnish with fresh thyme. Serve warm or at room temperature alongside arugula or mixed greens for a delightful contrast.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6