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!
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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 you might also like my roasted golden beet 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 rustic 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!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card
Honeynut Squash Galette with Goat Cheese
Ingredients
Pie Crust
- 1 cup pastry flour, substitute all purpose flour
- ¼ teaspoon kosher salt
- ¼ cup unsalted butter, cold
- 2 tablespoons vegetable shortening , substitute butter
- 2 tablespoons water, cold
- 1 egg, beaten for egg wash
Galette Filling
- 2-3 honeynut squash, thinly sliced
- 1 large shallot, sliced
- 2 teaspoons fresh thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons olive oil
- 1 tablespoon honey, optional
- 4 ounces goat cheese, room temperature
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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