Spiced Butternut Squash Galette with Maple Thyme Glaze
Get ready to fall in love with flaky, buttery crust packed with roasted spiced butternut squash and a drizzle of sweet, herby maple thyme glaze! This galette is rustic baking at its best—simple, show-stopping, and absolutely bursting with cozy autumn flavors. Let’s make magic happen!
4.2 out of 5 (5 ratings)
Prep Time
45 minutes
Cook Time
50 minutes
Servings
4 servings
Cuisine
French
Ingredients
- •1 medium butternut squash, peeled and cubed
- •2 tablespoons olive oil
- •1 teaspoon ground cinnamon
- •1/2 teaspoon ground nutmeg
- •1/4 teaspoon ground cloves
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon salt
- •1/4 teaspoon black pepper
- •1 1/2 cups all-purpose flour
- •1/4 teaspoon sugar
- •1/4 teaspoon salt (for dough)
- •1/2 cup unsalted butter, cold and cubed
- •4-6 tablespoons ice water
- •1/2 cup ricotta cheese
- •1/4 cup grated Parmesan cheese
- •1 egg
- •1 tablespoon milk
- •2 tablespoons maple syrup
- •1 teaspoon fresh thyme leaves
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, mix the butternut squash cubes with olive oil, cinnamon, nutmeg, cloves, smoked paprika, salt, and pepper. Spread them evenly on the baking sheet and roast for 25 minutes, or until tender.
- 3
While the squash is roasting, prepare the dough. In a food processor, combine flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- 4
Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- 5
Once the squash is roasted, let it cool slightly. In a bowl, mix ricotta cheese and Parmesan cheese. Set aside.
- 6
Preheat the oven to 375°F (190°C). Roll out the chilled dough into a circle about 12 inches in diameter and transfer it to a parchment-lined baking sheet.
- 7
Spread the ricotta mixture evenly on the dough, leaving a 2-inch border around the edges. Arrange the roasted squash on top.
- 8
Fold the edges of the dough over the filling, pleating as needed. Beat the egg with the milk and brush the mixture over the dough.
- 9
Bake the galette for 35-40 minutes, or until the crust is golden brown.
- 10
In a small saucepan, warm the maple syrup with thyme leaves over low heat for 1-2 minutes. Drizzle the glaze over the galette before serving.
Nutrition Information
Calories
320 calories per serving
Protein
7g
Carbs
34g
Fat
18g
Frequently Asked Questions
Q: Can I use frozen butternut squash instead of fresh?
A: Yes, you can use frozen butternut squash cubes as a substitute. Ensure they are fully thawed and patted dry before tossing them with the spices and roasting. Keep in mind that frozen squash may require slightly less roasting time.
Q: What can I use as a substitute for ricotta cheese?
A: You can substitute ricotta with cottage cheese or mascarpone. If using cottage cheese, consider blending it briefly for a smoother texture. Goat cheese can also add a tangy flavor to the galette.
Q: How do I prevent the crust from becoming soggy?
A: Make sure the roasted squash is not overly moist by letting it cool and patting it dry before assembling the galette. Also, avoid overloading the dough with too much filling, and bake until the crust is fully golden and cooked through.
Q: Can I prepare the dough in advance?
A: Yes, the dough can be made up to 2 days in advance. Wrap it tightly in plastic wrap and refrigerate until ready to use. Let it sit at room temperature for about 10-15 minutes before rolling out.
Q: Is there a gluten-free option for this recipe?
A: You can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be aware that gluten-free doughs may be more delicate to handle, so roll and transfer carefully.
Q: What’s the best way to store leftovers?
A: Store leftover galette in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10-15 minutes to crisp up the crust again.
Q: Can I add other vegetables or ingredients to the filling?
A: Absolutely! You can add roasted vegetables like red onions, mushrooms, or bell peppers for extra flavor. For added protein, cooked and crumbled bacon or sausage would work well, too.
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