Tender, aromatic butternut squash, goat cheese, herbs, and crisp pastry. This Quick and Easy Butternut Squash Galette is a snap to put together.
Confession! I keep store-bought pie dough sheets for recipe testing and emergency baking situations. Yup. Yes, of course I know homemade tastes better. And, to quote my mentor Nathalie Dupree, if I were the woman I wish I was I would have disks of homemade pastry stacked in my freezer at the ready. But I am not and don’t.
I serve this Quick and Easy Butternut Squash Galette as an easy appetizer or pile a mountain of dressed arugula on it and serve it as part of the salad course for company dinner. It can fit in at a tailgate, too. It’s fast, WW-friendly, and satisfying – read on for how to make it.
Butternut squash is a winter squash and one of the signature flavors of fall. It’s sweet yet earthy. You can mash it, roast it, spiralize it, steam it, microwave it, or puree it into soup. It is one of the easiest of all the winter squashes to work with because its smooth skin just pares away with a paring knife or vegetable peeler. (Check out my video on how to easily cut butternut squash!) Also, they keep well even once they have been cut upon – meaning, I shop for a large one, use what I need, and wrap the rest. It will easily last a week or so and can be carved on and be part of more than one meal.
What is a Galette?
The term galette is used to refer to rustic, free-form tarts made with a single crust of pastry or bread dough, like a pizza. They can be crispy, nearly a flatbread, like this one, or made from soft and billowy brioche. Galettes can also be sweet or savory.
Galettes are when best conceived as a worthy vehicle for something singular. Rustic freeform galettes need little adornment and embrace simplicity. Back to that store-bought pastry for a minute. There’s no doubt that homemade all-butter pie crust tastes better so if you have a favorite recipe please use it or check mine out here. But the whole nature of this quick and easy recipe is that well, it’s quick and easy.
One of the reasons I adore butternut squash is that it is somewhat fruity and when cooked, has melon-like undertones. In this recipe, butternut squash is thinly sliced on the mandoline and baked atop the cheese-topped crust in a hot oven. The resulting slices are tender, but with a toothsome texture and not overly wet.
It’s great on its own or you can drizzle it with a light Tahini Dressing, simply tahini and warm water combined. Other drizzles to consider are maple syrup or honey if you want to sway it sweeter.
Point it Out
For those of you who follow WW one slice is 5 green plan smart points and 5 blue plan smart points without the Tahini Dressing and let’s just round it up and call it 6 each with…..
Thanks so much for reading! I hope you enjoy my Quick and Easy Butternut Squash Galette. If you make it please tag me on social. It’s so great to see what’s up and I am grateful to be at your table.
Bon Appétit, Y’all
Quick and Easy Butternut Squash Galette
- 1 sheet ready made pie dough
- 2 ounces soft goat cheese
- 1 tablespoon freshly chopped sage
- 1 clove garlic very finely chopped, optional
- Pinch freshly grated nutmeg optional
- 2 tbsp tahini
- 3-5 tbsp warm water
- Coarse kosher salt and freshly ground black pepper
- Heat the oven to 400°F. Line a baking sheet with parchment or a nonstick silicone baking mat. Unroll the pie crust and place on the prepared baking sheet. Without a rolling pin, open the dough to flatten.
- Meanwhile, combine the goat cheese and sage. (You could also add a bit of garlic and season with a pinch of freshly grated nutmeg here, if you wish.) Season with salt and pepper. Using an offset spatula or the back of a spoon, spread to about 1-inch from the edge of the pie crust. Top with thinly sliced butternut squash slices in a concentric circle. (Remember, it’s meant to be quick and rustic.)
- Transfer to the oven and bake until the crust is dark golden brown and the squash is tender, about 25 minutes.
- Meanwhile, combine the tahini and water. Stir to combine. It should be loose enough to drizzle.
- Remove to a clean cutting board. It should be stiff enough to life Let cool slightly then using a chef knife, cut across into wedges. Drizzle with Tahini Dressing Good hot, warm, or cold.
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