Butternut Squash Galette with Bourbon Drizzle
User Reviews
5
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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
Description
This Butternut Squash Galette combines a store-bought pie dough base with a well-seasoned filling of caramelized onions and roasted butternut squash. The onions are slowly cooked with sage leaves until golden and sweet. The butternut squash cubes are roasted with olive oil, salt, freshly ground nutmeg, and chili flakes, lending warmth and mild heat. Goat cheese and Parmesan cheese add creamy and umami notes, while fresh rosemary pieces contribute herbal aroma.
Assembled galette dough encases a rustic mound of the mixture, folded over the edges and baked at 400°F until golden to create a crisp, buttery crust with a tender vegetable interior. An optional drizzle of a bourbon sauce made from honey, bourbon, and balsamic vinegar can be applied after baking to introduce a sticky, tangy sweetness enhancing the flavors.
Typically cut into small or large slices, this galette makes a pleasing autumnal dish for gatherings or a satisfying vegetarian main course. Its texture contrasts flaky pastry and soft roasted filling, suitable for serving warm or at room temperature.
The recipe suggests preparing onion caramelization and squash roasting ahead to streamline assembly. Leftovers store well refrigerated for a few days and can be reheated briefly to restore crispness. Freezing the assembled cooked galette is possible for up to two months.
Ingredients
- 1 pie dough package
- 2 tablespoons olive oil divided
- 1 onion thinly sliced
- 3 sage leaves
- 1 teaspoon salt divided
- 1 butternut squash See Recipe Notes, small (~1 ½ lbs), diced into ½ inch cubes
- ¼ teaspoon nutmeg freshly ground
- 1 teaspoon red chili flakes
- 2 ounces goat cheese flaked apart with a fork
- 2 ounces Parmesan Cheese freshly grated, divided
- 1 rosemary sprig, destemmed, cut into small pieces
- 1 egg beaten, optional
Bourbon Sauce (Optional):
- ½ cup honey
- 1 ounce bourbon
- 1 ounce balsamic vinegar
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
- The recipe yields 6 small or 4 large slices for sharing.
- Store leftovers in the refrigerator and consume within 2-3 days; reheat briefly to restore crispness.
- Fully cooked galette can be cooled, wrapped tightly, frozen for up to 2 months, and reheated at 350ºF for 15-20 minutes.
- To save time, caramelize the onions and roast the squash in advance; keep refrigerated and use within 2-3 days.
- Peel butternut squash with a vegetable peeler, halve with a sharp chef’s knife, remove seeds with a spoon, and dice into ½-inch pieces carefully.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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