There’s something magical about a rustic galette—no fussy edges, no perfect crimping, just golden, flaky crust hugging whatever deliciousness you pile inside. My butternut squash and sage galette is my go-to when I want something effortlessly impressive. The earthy sweetness of the squash pairs perfectly with that woodsy sage, and the crisp, buttery crust? Absolute perfection. I’ve made this for lazy Sunday dinners, last-minute potlucks, and even Thanksgiving (yes, it’s that good). The best part? It’s easier than pie—literally. Just roll, fill, fold, and bake. Trust me, your kitchen will smell like autumn heaven.
Why You’ll Love This Butternut Squash and Sage Galette
Oh, where do I even start? This galette is the kind of recipe that makes you look like a kitchen rockstar with minimal effort. Here’s why it’s a forever favorite:
- Effortless elegance: Rustic charm means no stress—imperfect folds are part of the beauty!
- Flavor bomb: Sweet squash + earthy sage + salty Parmesan? Yes, please.
- Versatile superstar: Brunch, dinner, or appetizer—it adapts like a dream.
- Crowd-pleaser: Vegetarian-friendly but hearty enough for meat-lovers too.
Seriously, one bite of that flaky crust and you’ll be hooked. It’s comfort food dressed up in its Sunday best.
Ingredients for Butternut Squash and Sage Galette
Gather these simple ingredients—quality matters here! I always use cold butter (it makes all the difference for that flaky crust) and fresh sage (dried just won’t give you that same aromatic punch). Here’s what you’ll need:
- For the crust: 1 ½ cups all-purpose flour, ½ tsp salt, ½ cup unsalted butter (chilled and diced!), 4 tbsp ice water
- For the filling: 2 cups butternut squash (thinly sliced—trust me, this ensures even cooking), 1 tbsp olive oil, 1 tbsp fresh sage (chopped), ¼ tsp black pepper, ¼ cup grated Parmesan
See? Nothing fancy, just good stuff. Now let’s make some magic!
Equipment You’ll Need
No fancy gadgets required here—just a few basics you probably already have:
- Mixing bowl (I like a big one for flinging flour everywhere—oops!)
- Pastry cutter or fork (or your clean hands in a pinch)
- Rolling pin (wine bottle works in emergencies!)
- Baking sheet (lined with parchment for easy cleanup)
That’s it! Now let’s get rolling—literally.
How to Make Butternut Squash and Sage Galette
Okay, let’s get to the fun part—making this beauty! It’s easier than you think, and I’ll walk you through every step. Just follow along, and you’ll have a golden, savory masterpiece in no time.
Preparing the Dough
First things first—that perfect flaky crust! In a big bowl, mix your flour and salt. Now grab that chilled butter (so important—don’t let it get warm!) and start cutting it into the flour. You want little pea-sized pieces throughout. Slowly drizzle in the ice water while mixing until the dough just comes together. Don’t overwork it! Wrap it in plastic and pop it in the fridge for 30 minutes. This chill time is non-negotiable—it makes rolling so much easier.
Assembling the Galette
When your dough’s chilled, roll it out on a floured surface into a rough circle (rustic is good—no perfection needed here!). Pile your seasoned squash slices in the center, leaving about 2 inches bare at the edges. Now comes the fun part—fold those edges up and over the filling, pleating as you go for that signature galette look. Sprinkle your Parmesan all over the top—this creates the most delicious golden crust. Pop it in your preheated 375°F oven for 35-40 minutes until the crust is golden and the squash is tender. Your kitchen will smell absolutely incredible!
Tips for the Perfect Butternut Squash and Sage Galette
Want that golden, flaky perfection every time? Here are my tried-and-true tricks:
- Egg wash magic: Brush the crust edges with beaten egg before baking—it gives that gorgeous, crispy golden finish.
- Slice it right: Keep squash slices uniformly thin (about ¼-inch) so they cook evenly without turning mushy.
- Chill out: Don’t skip chilling the dough—it prevents shrinkage and makes rolling way easier.
Oh, and pro tip: sprinkle extra sage on top right after baking for an herby aroma boost!
Variations for Your Butternut Squash Galette
Feel like switching things up? This galette is wonderfully adaptable! Swap sage for rosemary or thyme—just as cozy. Love cheese? Crumble some goat cheese over the squash before baking. For a sweet-savory twist, drizzle with balsamic glaze after baking. The possibilities are endless!
Serving Suggestions
This galette shines brightest alongside simple greens—try an arugula salad with lemon vinaigrette—or cozy soups like creamy potato or roasted tomato. Perfect for autumn dinners, holiday brunches, or whenever you want edible golden sunshine!
Storing and Reheating Your Galette
Leftovers? Lucky you! Store your galette in the fridge for up to 3 days—just wrap it loosely in foil. When you’re ready for round two, reheat it in a 350°F oven for 10-15 minutes until the crust crisps back up. Microwaving? Don’t even think about it—that crust deserves better!
Nutritional Information
Here’s the breakdown per serving (remember, these are estimates—your exact values may vary depending on ingredients and portion sizes):
- Calories: 280
- Fat: 16g
- Carbs: 28g
- Protein: 5g
Not bad for something this delicious!
Frequently Asked Questions
Can I use frozen butternut squash?
Fresh is best for texture, but in a pinch, thawed frozen squash works—just pat it very dry first to avoid a soggy crust. I’d skip the pre-cubed kind though—they’re too chunky!
How thin should I slice the squash?
Aim for ¼-inch slices—thick enough to hold shape, thin enough to cook through. My trick? Use a mandoline (carefully!) or just take your time with a sharp knife.
Can I make the dough ahead?
Absolutely! Wrap it tightly and refrigerate up to 2 days. Let it sit at room temp for 10 minutes before rolling—cold dough cracks, warm dough sticks.
Why is my crust not flaky?
Probably overworked dough or warm butter. Chill everything well, handle the dough minimally, and don’t skip that 30-minute fridge rest!
Try this recipe and share your results—I’d love to see your gorgeous galettes!
Butternut Squash and Sage Galette: 1 Irresistible Rustic Masterpiece
A savory butternut squash and sage galette with a flaky crust, perfect for a cozy meal.
- Prep Time: 20 min
- Cook Time: 40 min
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- 2 cups butternut squash, thinly sliced
- 1 tbsp olive oil
- 1 tbsp fresh sage, chopped
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Mix flour and salt in a bowl. Cut in butter until crumbly.
- Add ice water gradually, mixing until dough forms. Chill for 30 minutes.
- Toss butternut squash with olive oil, sage, and black pepper.
- Roll out dough into a circle. Arrange squash slices in the center, leaving a border.
- Fold edges over the filling. Sprinkle with Parmesan.
- Bake at 375°F for 35-40 minutes until golden.
Notes
- Chill dough for easier handling.
- Slice squash thinly for even cooking.
- Brush crust with egg wash for extra crispiness.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
