Roasted Butternut Squash Apple

The oven was already warm when I realized I had both squash and apples sitting on the counter, neither quite ready to go bad but both begging to be used. I'd been craving something rustic, something that didn't need to be perfect, and that's when the idea of a galette came to mind. The beauty of a galette is in its imperfection—the crimped edges, the golden crust that never quite looks the same twice, the way the filling spills just a little if you're not careful.

I made this for a small gathering one October evening, and I remember the way the kitchen smelled—thyme and caramelized onions mingling with the earthy sweetness of roasted squash. Someone asked if I'd bought it from a bakery, and I laughed because the edges were uneven and one side had leaked a little honey onto the parchment. But that's exactly what made it feel like home cooking, the kind that invites people to reach for a second slice without waiting to be offered.

Ingredients

• Butternut squash: Choose a small, firm squash with a long neck for easier cubing, and don't skip the roasting step—it brings out a natural sweetness that raw squash just doesn't have.
• Tart apples: Granny Smith or Honeycrisp work beautifully here because they hold their shape and add a sharp contrast to the squash, but avoid anything too sweet or it'll turn mushy.
• Red onion: Thinly sliced and roasted, it turns jammy and mild, adding a subtle savory note that balances the fruit.
• All-purpose flour: This forms the base of your galette dough, and using cold butter is the secret to those flaky, tender layers.
• Unsalted butter: Keep it cold and cubed so it stays solid until it hits the oven, which is what creates the flakiness.
• Ice water: Use just enough to bring the dough together without overworking it, or the crust will toughen.
• Olive oil: A light coating helps the vegetables roast evenly and keeps them from drying out.
• Fresh thyme: The woodsy, slightly floral flavor pairs perfectly with autumn vegetables, and it's worth using fresh if you can find it.
• Honey or maple syrup: A drizzle before baking adds a glaze-like sweetness that caramelizes beautifully on the edges.
• Goat cheese or feta: Optional, but the tangy creaminess melts into the filling and makes every bite richer.
• Egg: Brushing the crust with beaten egg gives it that golden, bakery-style finish.
• Coarse sugar: Sprinkling this on the crust adds a delicate crunch and a hint of sparkle.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a baking sheet with parchment paper. This high heat is essential for roasting the vegetables quickly and getting that caramelized edge.

Toss the Vegetables:

In a large bowl, combine the butternut squash, apple slices, and red onion with olive oil, thyme, salt, and pepper, making sure everything is evenly coated. Spread them in a single layer on the baking sheet so they roast instead of steam.

Roast Until Golden:

Roast for 20 to 25 minutes, stirring once halfway through, until the squash is fork-tender and the edges are lightly browned. Let the mixture cool slightly before assembling the galette.

Make the Dough:

In a food processor or large bowl, pulse together the flour and salt, then add the cold butter and pulse until the mixture looks like coarse crumbs. Gradually add ice water, mixing just until the dough comes together, then shape it into a disk, wrap it in plastic, and chill for 20 minutes.

Roll Out the Dough:

On a lightly floured surface, roll the dough into a 12-inch circle—it doesn't have to be perfect. Transfer it to a parchment-lined baking sheet.

Assemble the Galette:

Arrange the roasted squash, apples, and onions in the center of the dough, leaving a 2-inch border. Drizzle with honey or maple syrup and sprinkle with crumbled cheese if using.

Fold and Seal:

Fold the edges of the dough over the filling, pleating as you go to create a rustic border. Brush the crust with beaten egg and sprinkle with coarse sugar for extra shine and sweetness.

Bake to Perfection:

Bake for 25 to 30 minutes, or until the crust is deeply golden and crisp. Let it cool slightly before slicing so the filling sets and doesn't slide apart.

Save

There's something quietly satisfying about pulling a galette from the oven and watching people's faces light up. It's not fancy, but it feels special, like you've made something that belongs on a French countryside table. The first time I sliced into one, the crust shattered perfectly and the filling held together just enough to feel intentional, and I thought—this is the kind of food that makes you want to linger at the table a little longer.

How to Serve This Galette

I like to serve this warm, straight from the oven, with a simple arugula salad dressed in lemon and olive oil on the side. The peppery greens cut through the sweetness of the squash and apples, and the whole meal feels balanced without being fussy. If you're serving it for a party, let it cool to room temperature and slice it into thin wedges—it holds together beautifully and looks stunning on a platter.

Make-Ahead and Storage Tips

You can make the dough up to two days ahead and keep it wrapped tightly in the fridge, or freeze it for up to a month. The roasted vegetables can also be prepared a day in advance and stored in an airtight container, which makes assembly quick and easy when you're ready to bake. Leftover galette keeps in the fridge for up to three days and reheats beautifully in a 350°F oven for about 10 minutes.

Variations and Substitutions

If you don't have butternut squash, try using sweet potato or delicata squash cut into thin rounds. Pears work beautifully in place of apples, especially if you want a softer, sweeter filling, and you can swap the goat cheese for ricotta or leave it out entirely for a vegan version. I've also added toasted pecans on top right before serving, and the crunch adds another layer of texture that people always ask about.

• Use vegan butter and plant-based milk for a fully dairy-free galette.
• Add a handful of fresh sage leaves to the roasted vegetables for an earthy, aromatic twist.
• Try sprinkling smoked sea salt on the crust before baking for a subtle savory contrast.

Save

This galette has become one of those recipes I turn to when I want something that feels special but doesn't demand perfection. Every time I make it, it turns out a little different, and that's exactly what I love about it.

Recipe FAQs

→ How should the squash and apples be prepared before roasting?

Peel and cube the butternut squash into ½-inch pieces, and peel, core, and thinly slice the tart apples before tossing with olive oil and seasonings.

→ What temperature is best for roasting the vegetables?

Roast the squash and apples at 425°F (220°C) for 20–25 minutes until the squash is tender and lightly caramelized.

→ Can the galette dough be made ahead of time?

Yes, the dough can be prepared and chilled for 20 minutes or longer, which helps in easier rolling and crispier crust.

→ What variations can enhance the tart's flavor and texture?

Adding toasted pecans or walnuts gives extra crunch, while swapping goat cheese for feta offers a slight tanginess.

→ How can this dish be adapted for vegan diets?

Use vegan butter in the dough, omit the cheese, and brush the crust with plant-based milk instead of egg wash.

→ What beverages pair well with this autumn tart?

A crisp white wine like Sauvignon Blanc complements the tart's savory and sweet elements perfectly.