Butternut Squash Galette with Bourbon Drizzle
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Cooling Time
10 mins
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Total Time
1 hr 30 mins
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Servings
6 people
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Calories
298 kcal
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Course
Main Course
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Cuisine
American
Butternut Squash Galette with Bourbon Drizzle
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This Butternut Squash Galette is perfect for fall and winter! It's filled with caramelized onions and goat cheese, wrapped in a Parmesan crust, and topped with a bourbon drizzle.
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Ingredients
- 1 package pie dough
- 2 tablespoons olive oil, divided
- 1 onion, thinly sliced
- 3 sage leaves
- 1 teaspoon salt, divided
- 1 butternut squash (small, about 1 ½ lbs), diced into ½" cubes See Recipe Notes
- ¼ teaspoon nutmeg, freshly ground
- 1 teaspoon red chili flakes
- 2 ounces goat cheese, flaked apart with a fork
- 2 ounces Parmesan, freshly grated, divided
- 1 sprig rosemary, destemmed + cut into small pieces
- 1 egg, beaten (optional)
Bourbon Sauce (Optional):
- ½ cup honey
- 1 ounce bourbon
- 1 ounce balsalmic vinegar
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Instructions
Caramelize Onions:
- Preheat oven to 400ºF. Heat 1 tablespoon oil over medium heat in a large pot or pan. Add the onion, sage leaves, and ½ teaspoon salt to the hot oil. Stir until the onions soften, and then turn the heat to medium-low. Stir occasionally, and caramelize the onions for about 30 minutes until golden.Remove the sage leaves + discard.
Roast Butternut Squash:
- Lay squash in a single layer on a baking pan. Drizzle with remaining oil and salt, nutmeg, and chili flakes. Roast for about 25 minutes, or until tender.
Assemble + Bake Galette:
- Tip: About 15 minutes before assembling the galette, remove the pie dough from the refrigerator. Allowing it to come to room temperature will help the dough unroll and fold more easily.Line a baking sheet with parchment paper, and set pie dough on paper.In a large mixing bowl, mix together the caramelized onions, roasted squash, goat cheese, and rosemary, and add to center of dough.Add the onion and squash mixture to the dough in a single layer, leaving about a 1 ½" border. Add half the Parmesan to the toppings.
- Begin folding over the dough along the border, smoothing out the overlapping creases with your finger.Tip: The most important part of folding the galette is to make sure there are no cracks along the bottom edge where filling could leak out.Brush the beaten egg on the folded dough. Sprinkle the remaining Parmesan on top of the galette, making sure to lightly coat the dough with cheese.
- Bake galette on the center oven rack for 30 - 40 minutes, or until golden.
Make Bourbon Sauce (Optional):
- Add honey to a small pan, and cook over medium heat. When honey begins to bubble, start stirring constantly. After 3-4 minutes, when honey begins to caramelize and turn golden, stand back at arm's length and add the bourbon and balsamic. Stir constantly for 2-3 minutes while the sauce reduces. Remove sauce from heat. It will thicken as it cools. For an extra-thick, molasses-like sauce (a sauce that will drizzle), place the sauce in the fridge.Tip: The sauce is also delicious hot, it's just thinner and won't "drizzle."
Serve:
- Cool galette on a wire rack for about 10 minutes. Serve warm, along with a drizzle of the bourbon sauce if desired.
Notes
- Makes 6 small slices or 4 large slices.
- Leftovers:
- Leftovers:
- Store leftovers in the fridge, and use within 2-3 days. If desired, bake for 3-5 minutes to crisp up the galette.
- Store leftovers in the fridge, and use within 2-3 days. If desired, bake for 3-5 minutes to crisp up the galette.
- Make the Entire Galette Ahead of Time:
- Make the Entire Galette Ahead of Time:
- Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months. To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.
- Allow cooked galette to cool completely. Wrap it tightly and freeze. Use within 2 months. To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through.
- Make the Galette Fillings Ahead of Time:
- Make the Galette Fillings Ahead of Time:
- Caramelize the onions and roast the squash ahead of time.Refrigerate + use within 2-3 days.
- Caramelize the onions and roast the squash ahead of time.Refrigerate + use within 2-3 days.
- How to Prepare Butternut Squash:
- large chef's knife
- Nutrition information does not include optional egg or bourbon sauce.
- Peel: Use a vegetable peeler to remove the skin.
- Halve: Use a large chef's knife, insert the pointed part of the knife into the squash, and carefully rock the knife back and forth. When the squash begins to split, push down on the back of the knife and cut through the squash.
- Remove Seeds: Use a spoon to scoop out the seeds and stringy pieces.
- Dice: Using the large chef's knife, dice the squash into ½" pieces.
- Tip: Make sure to use a sharp, large chef's knife. Avoid using a small knife or a dull knife. Alternatively, use a meat cleaver to carefully split the squash.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
31g
(10%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
11mg
(4%)
Sodium
701mg
(29%)
Potassium
514mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
13563IU
(271%)
Vitamin C
28mg
(31%)
Calcium
197mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 701mg | 29% |
| Potassium | 514mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 13563IU | 271% |
| Vitamin C | 28mg | 31% |
| Calcium | 197mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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