Autumn is a great time of year for fresh produce, and I love when squash is everywhere. Butternut squash is a great, diverse vegetable that can be used in so many ways. You’ve already seen me use it in risotto. soup and plainly roasted.
You also know how much I love dough and throwing things inside and on top of dough. So, what’s more natural than combining the deliciousness of roasted squash with my love of dough. And don’t forget the goat’s cheese!
When you roast the squash, you can spice it however you like. For this galette though, I would recommend keeping it simple with salt, pepper and olive oil. The tang of the goat’s cheese, and the toasted flavour of the pine nuts will add additional flavourings, without the need to over season or over spice.
Basic galette dough
1/2 medium butternut squash, peeled and cubed
1/2 onion, thinly sliced
100 grams goat’s cheese
egg wash (one egg whisked with 1 tsp water)
- Preheat the oven to 200°C.
- Place the cubed butternut squash on a baking tray, season with salt, pepper and olive oil and rub into the squash. Roast for 20 minutes, until just softening.
- In a frying pan, heat up a tablespoon of olive oil and add the onions. Cook for 10 minutes until soft, and starting to brown.
- Roll out the galette dough. Place on a parchment sheet in a baking tray. Load on the onion, leaving 3 cm around the edges, then add the squash on top.
- Tear up the goat’s cheese and sprinkle over the squash. Fold the edges of the pastry up and around the fillings. Brush the pastry with the egg wash.
- Place in the oven and cook for 30 – 40 minutes, until the pastry is golden brown. Remove from the oven.
- Quickly toast the pine nuts and sprinkle over the top, along with the arugula. Drizzle with additional olive oil if desired.
- Serve hot.