Butternut Squash Galette in Olive Oil Dough

When glistening snow blankets New England, I turn to hearty, filling meals that are delicious and healthy. Butternut Squash is a favorite, soups, salads, roasted or baked; I find an abundance of uses for this versatile veggie.

Like many since the pandemic, I’ve turned to make homemade bread and dough. And I especially adore making galette dough, rustic french that I fill with an array of delectable mixtures. Galettes can be savory as the main dish or sweet for dessert.

Making galettes is excellent practice for improving your skills when working with dough.

Olive Oil Galette Dough

3/4 cup water (105°F to 115°F)

1 package active dry yeast

1 teaspoon sugar

1 egg

1 egg yolk

2 tablespoons olive oil

1 teaspoon salt

2 1/2 to 3 cups bread flour, King Arthur Flour

1. Combine the water, yeast, and sugar in a small bowl. Let stand for 5 to 7 minutes or until foamy. Meanwhile, in a large bowl, beat egg and egg yolk lightly with a whisk. Whisk in oil, salt, and yeast mixture. Using a wooden spoon, stir in enough flour to form a dough.

2. Turn out dough onto a lightly floured sucrose. Knead in enough of the remaining bread to make a soft dough that is smooth and elastic (3 to 5 minutes). Place dough in a greased large bowl, turning once to grease the surface. Cover and let rise in a warm place until nearly double in size(about 1 hour).

3. Punch down dough.


1 package (20 ounces) butternut squash

1 large onion, cut into wedges

3 tablespoons olive oil

2 tablespoons apple cider vinegar 

1 tablespoon snipped fresh sage

1 teaspoon salt

1 cup fresh cranberries

6 ounces goat cheese crumbled

1/2 cup pine nuts, toasted

1 egg yolk,

1 teaspoon water

honey, optional

1. Prepare olive oil galette dough. Preheat oven to 375°F. In a 15x10x1inch baking pan, combine squash and onions. Drizzle with olive oil and vinegar. Sprinkle with sage and salt, tossing to combine. Cover and roast for 45 minutes. Uncover, stir gently and add cranberries. Roast for an additional 20 to 30 minutes until squash is tender.

2. Roll dough from center to edges into an oval about 17 x12 inches on a large parchment paper. Keep the dough on the paper, place it on a large baking sheet. 

3. Spoon half of the goat cheese evenly over the dough, leaving a 2 to 3-inch border of dough around the edge. Stir pine nuts into squash mixture and arrange evenly over cheese. Sprinkle remaining cheese on top. 

4. Fold dough border up over squash mixture, pleating as needed in a small bowl beat egg yolk and water. Brush egg mixture over dough. 

5. Bake for 25 to 30 minutes until the crust is golden and the filling is heated. Cool on a wire rack for 5 minutes. Slice into wedges and serve warm. If desired, drizzle honey over individual servings. 

Makes 12 servings.

To make ahead: Prepare squash mixture as directed. Cool and store in the refrigerator for up to 24 hours.




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