This rustic honeynut squash galette is made using my perfect flaky pie crust, creamy goat cheese, and topped with fresh thyme and honey! It's super easy to make and the perfect savory fall snack!
what is a galette?
A galette is a French dish that’s essentially a free-form pie. Galettes can be either sweet or savory! So might also like my peach galette or mini blueberry thyme galettes!
The best thing about galettes vs traditional pies is that they're super easy to make and meant to look rustic and imperfect! To make a galette, you just make circles of pie dough, spoon your filling into the center, and fold the edges over to hold it together. That's it!
Ingredient Notes
You just need a few simple ingredients to make this rusted honeynut squash and goat cheese galette!
- Honeynut squash - Honeynut squash looks like mini butternut squash with slightly darker flesh. But they have a much more concentrated and slightly sweeter flavor than their larger cousin. They are my absolute favorite winter squash but can be a little hard to find. Depending on where you live, you can find them at most grocery stores and farmers markets in the fall/winter.
- Goat cheese - I love the slight tang of goat cheese paired with the slightly sweet squash. But you could also substitute shredded gruyere!
- Pie dough - I use my homemade flaky pie crust for this recipe. You can check out this blog post for all my pie crust tips and tricks!
- Fresh thyme - You could also substitute fresh sage!
Flaky Pie Crust
For more tips and tricks on how to make perfect flaky pie crust, check out this post!
Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
In a medium sized bowl, whisk together the flour and salt. Add in the vegetable shortening and cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
Add cold water and combine until dough forms a nice ball but is still slightly sticky.
Take the formed ball of dough and shape into slightly flattened disk.
Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
You can also make the pie dough up to 2 days in advance and store in the fridge until ready to use!
How to Make a Squash Galette
Peel the honeynut squash and remove the seeds. Slice the squash very thinly (thick slices will take much longer to cook) and place in a large bowl.
Add in the sliced shallots, thyme, nutmeg, salt and pepper. Drizzle with olive oil and toss to coat.
Preheat your oven to 400°F.
Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
Place the dough on a parchment lined baking sheet.
Spread the goat cheese over the pie dough, leaving about an inch around the edges.
Note: room temperature goat cheese will spread much more easily than cold!
Arrange the honeynut squash mixture on top of the goat cheese, then drizzle with honey.
Gently fold over the edges of the dough overlapping as you go.
Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
Bake at 400°F for 20-25 minutes or until the honeynut squash is cooked through and the crust is golden brown.
Let rest for 5-10 minutes before serving.
Recipe FAQ's
This honeynut squash galette is best eaten the same day, but can be stored covered in the fridge for 2-3 days.
Chilling the pie dough helps hydrate the flour and ensures the galette will hold its shape when baked! Chilling the dough also makes it much easier to work with and roll out!
More Recipes You Might Like
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Honeynut Squash Galette with Goat Cheese
Ingredients
Pie Crust
- 1 cup pastry flour, substitute all purpose flour
- ¼ teaspoon salt
- ¼ cup unsalted butter, cold
- 2 tablespoons vegetable shortening , substitute butter
- 1 egg, beaten for egg wash
Instructions
- For more tips and tricks on how to make perfect flaky pie crust, check out this post!
- Cut butter into small cubes and place in the fridge to firm up while you get the rest of your ingredients together.
- In a medium sized bowl, whisk together the flour and salt. Add in the vegetable shortening and cold butter and use your hands to press it into the flour mixture until you get quarter sized crumbs.
- Add cold water and combine until dough forms a nice ball but is still slightly sticky.
- Take the formed ball of dough and shape into slightly flattened disk.
- Wrap the disk in plastic wrap and chill in the fridge for at least 30 minutes. This is important to keep the butter from melting so that the crust will be nice and flaky. The chilled dough is also much easier to work with for rolling out.
- Peel the honeynut squash and remove the seeds. Slice the squash very thinly (thick slices will take much longer to cook) and place in a large bowl.
- Add in the sliced shallots, thyme, nutmeg, salt and pepper. Drizzle with olive oil and toss to coat.
- Preheat your oven to 400°F.
- Lightly flour a clean surface. Roll out dough to about ¼ inch thick and about 12 inches across. If you want a cleaner looking galette, you can use a knife to trim the edges of dough to make a perfect circle but it's not necessary.
- Place the dough on a parchment lined baking sheet.
- Spread the goat cheese over the pie dough, leaving about an inch around the edges.
- Arrange the honeynut squash mixture on top of the goat cheese, then drizzle with honey.
- Gently fold over the edges of the dough overlapping as you go.
- Brush the edges lightly with egg wash and sprinkle with a little flaky sea salt, if desired.
- Bake at 400°F for 20-25 minutes or until the honeynut squash is cooked through and the crust is golden brown.
- Let rest for 5-10 minutes before serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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