Fall is the time of year when I revel in the embrace of a slow cooked meal, one that will warm the home while filling rooms with the scents of the season’s best offerings. It’s the season where I seek out all things squash. Blended into steaming pots of soups, roasted and tossed onto a pile of greens, or baked to sweet perfection in a comforting casserole, it’s one of those quintessentially Autumnal market staples.

For those of you seeking a new recipe highlighting the glorious butternut squash, perhaps one you could feature for your vegetarian friends at your upcoming holiday table, look no further than this delectable offering from our book A Year of Pies. As you may have read in my previous post, the book has been garnering an abundance of praise for its rich selection of seasonal recipes and pie baking wisdom.

I hope you enjoy this recipe as much as I do.

Roasted Butternut Squash, Cheddar, and Sage Galette

Winter squashes are a bit of a misnomer, as they’re actually harvested in late summer and dried, or “cured,” for later use in autumn and beyond. Butternut squash truly shines in this galette. Its lovely sweetness cozies up to a sharp cheddar and aromatic sage, resulting in a dish that’s just as exquisite to behold as it is to munch on. I love serving this as an appetizer at autumnal gatherings, sliced into thin wedges.

Makes: 8 to 10 servings

You will need

½ recipe Basic Pie Dough (see below)

Large un-rimmed baking sheet


1½ pounds butternut squash, peeled, seeded, and cubed

1 medium-size red onion, chopped

1 cup grated sharp cheddar cheese

¼ cup olive oil

2 tablespoons chopped fresh sage or 1 tablespoon dried

1 teaspoon sea salt

Freshly ground black pepper, to taste

Egg wash

1 large egg yolk

1 tablespoon cold water

Preheat the oven to 375°F.

Basic Pie Dough (All-Butter Version)
This all-butter crust is unrivaled in terms of flavor. It’s also quite flaky, despite having no shortening. The secret is to work with very cold butter. I keep all of my butter in the freezer, transferring it to the refrigerator overnight or several hours before I intend to make pie dough. Work quickly, with cold hands on a cool work surface, and you’ll end up with a crust that’s as flaky as it is scrumptious.

Makes: Dough for one double-crust pie

You will need

2½    cups all-purpose flour
1¼    teaspoons sea salt
1    cup (2 sticks) unsalted butter, chilled and cubed
¾    cup ice water

Mix the flour and salt together in a medium-large bowl. Using a pastry blender or two forks, incorporate the butter until the mixture resembles coarse meal (you should still have some rather large bits of butter when you’re done). Slowly drizzle in the ice water. Stir with a large spoon until the dough begins to clump. Transfer the dough onto a floured work surface and, using your hands, fold it into itself until all of the flour is incorporated into the fats. The dough should come together easily but should not feel overly sticky. Divide the dough in half, shape it into two balls, and pat each ball into a ½-inch thick disk. Wrap each in plastic wrap and refrigerate for at least an hour.

Prepare the crust

Remove the chilled pie dough from the refrigerator and roll it out into a 12-inch circle on a lightly floured surface. Transfer the dough to a large un-rimmed baking sheet and refrigerate while you prepare the filling.

Prepare the filling

Combine all of the filling ingredients in a large bowl. Using clean hands or a large spoon, toss until well mixed and the squash cubes and onion are well coated with the olive oil and sage.

Assemble the tart

Mound the squash mixture in the middle of the chilled pastry circle. Gently spread the mixture out toward the edge of the pastry, leaving a 2-inch border all around. Fold the pastry border up over the filling, overlapping the edges and pressing the folds together every few inches. Whisk the egg yolk and water in a small bowl, then use a pastry brush to brush the wash over the folded edges of the crust. Bake for 40 to 45 minutes, until the crust is golden brown and the squash cubes are tender when pierced with a fork.

Cool the galette at least 30 minutes before serving.


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