Butternut Squash and Goat Cheese Galette

Okay, let’s talk about the Butternut Squash and Goat Cheese Galette. Sounds super fancy, right? Like something you’d see in a cookbook you only look at but never actually cook from. Well, let me tell you, this little gem is the culinary equivalent of wearing sweatpants to a gala – it looks impressive, but it’s secretly effortless and supremely comfortable. It’s basically a rustic, free-form pie, which is a pretentious way of saying, “I couldn’t be bothered with a pie dish, so I just folded the edges.” It’s sweet, it’s savory, it’s got that tangy goat cheese kick, and it screams “I totally have my life together” even when you absolutely do not. You should try it because, frankly, you deserve something this good that doesn’t require a culinary degree or a therapist after attempting it.

I once tried to make this galette during a particularly chaotic Sunday afternoon. My husband, bless his cotton socks, decided he was going to “help” by dicing the butternut squash. He apparently interpreted “dice” as “smash into vaguely orange-shaped chunks.” Meanwhile, my youngest, who usually treats anything orange like a personal insult, was “taste-testing” the goat cheese. Directly from the package. With her fingers. By the time I wrangled the squash into something resembling uniform pieces and convinced my child that the cheese was for the *galette*, not her personal charcuterie board, the kitchen looked like a war zone. I swear, the only reason this recipe got finished was because the oven was staring at me judgmentally. We eventually ate it, amidst the sticky fingerprints and questionable squash-cutting, and honestly? It was still delicious. It’s hard to mess up something this fundamentally good, even with spousal “assistance” and a toddler cheese bandit.

Time-Saving Hacks

• Buy pre-made pie crust. Seriously. Unless you *enjoy* flour explosions and crying over dough, don’t even think about making your own.
• Frozen, pre-cubed butternut squash is your best friend. It costs a little more, but think of the therapy you’ll save by not having to wrestle a raw squash.
• Parchment paper is not optional. It’s a non-stick shield against scrubbing your baking sheet for eternity.
• If you’re only using one bowl for the squash and then one for the goat cheese mixture, just wipe it out with a paper towel. Who needs soap and water for *that*?
• Don’t bother with fancy knife skills for the squash. “Rustic chunks” is just another way of saying “I cut it however I wanted.”

Serving Ideas

• Serve it with a simple green salad, preferably one where the dressing comes from a bottle. Because we’re classy, but not *that* classy.
• A glass of crisp white wine – or a mug of whatever you usually drink – makes this feel like an elevated experience. Especially if the kids were particularly “spirited” today.
• A light, brothy soup on the side would be a nice touch, if you’re feeling ambitious. (A can of tomato soup counts, don’t tell anyone I told you that.)
• Honestly, just a fork. Sometimes you just need to stand over the counter and devour something delicious without judgment.

What to Serve It With

Your favorite blanket, a good book, and zero expectations for the rest of your evening.

✔Tips & Mistakes

Don’t overfill: Trust me, it’s not a contest. Too much filling and your gorgeous galette will turn into a messy, crust-less puddle. A delicious puddle, but a puddle nonetheless.

Embrace the “rustic”: If your crust cracks, or the folding isn’t perfect, call it “rustic.” It’s a fancy word for “I tried, but it looks charmingly imperfect.” No one needs to know the difference.

Pre-roast your squash: If you want truly tender squash without a soggy crust, give it a little roast first. It’s an extra step that pays off, unlike some other extra steps (like folding laundry).

Goat cheese matters: Don’t skimp on the good stuff. That tangy kick is what makes this galette sing. Think of it as an investment in your happiness.

Let it cool: I know, I know. It’s torture. But letting it cool for 10-15 minutes helps everything set up beautifully. Less risk of molten squash lava attacks.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Butternut Squash and Goat Cheese Galette

A delightful galette featuring roasted butternut squash and creamy goat cheese.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb butternut squash, peeled and cubed Roast for optimal flavor.
• ▢ 8 oz goat cheese, crumbled Use a soft variety for creaminess.
• ▢ 1 tbsp olive oil Extra virgin gives a nice taste.
• ▢ 1 tsp salt "Adjust based on preference."
• ▢ 0.5 tsp black pepper "Freshly ground adds depth."
• ▢ 1 pie crust store-bought or homemade Ensure it's large enough to hold the filling.
• ▢ 2 tbsp fresh thyme, chopped "This enhances the flavors."

Instructions

Preparation Steps

• Preheat the oven to 400°F.
• In a bowl, toss the butternut squash cubes with olive oil, salt, and pepper.
• Spread the seasoned squash on a baking sheet and roast for about 25 minutes, or until tender.
• After roasting, allow the squash to cool slightly, then mix in the crumbled goat cheese and thyme.
• Roll out the pie crust on a floured surface and transfer it to a baking tray.
• Spoon the butternut squash mixture into the center of the crust, leaving 2 inches around the edges.
• Fold the edges of the crust over the filling, pleating as necessary.
• Bake the galette for 20 minutes or until the crust is golden brown.
• Let it cool for a few minutes before slicing and serving warm.

Notes

Pair this galette with a mixed greens salad for a complete meal.