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Feta & Butternut Squash Galette with Sage Pastry

Feta and Butternut Squash Galette

A perfectly buttery, autumnal take on a savory galette, this one utilizes the great friendship of salty, punchy feta with sweet, creamy butternut squash. The addition of sage secures this galette as a perfect-for-fall seasonal stunner that will make any table happy. I like to drizzle the finished, warm galette with some hot honey – but that’s totally gilding the lily, and not necessary. But it’s wonderful all the same. NOTE: the pastry needs to rest in the fridge for 2 hours before using. 

 

Ingredients

Units Scale
  • One recipe for this Pie Crust, with sage option, or your favorite pie crust recipe, or one store-bought pie crust (see note below about the sage).
  • 1 medium butternut squash
  • 1 tablespoon olive or vegetable oil
  • Salt and pepper, to taste
  • 2/3 cup crumbled feta cheese
  • Buttermilk or whole milk, for brushing
  • Fresh sage, for garnish
  • Store-bought hot honey, for drizzling (optional)

Instructions

  1. Preheat the oven to 375 degrees F. Place the squash (whole, unpeeled) in the oven, directly on the rack. Roast for 40 minutes. This will make it very easy to cut and seed the squash. 
  2. Trim/peel the squash, cut in half and scoop out/discard the seeds. Cut the squash up into small-diced, bite-sized pieces. 
  3. Add the oil to a large skillet set over medium heat. Add the squash, season with salt and pepper to taste, and cook until tender and lightly browned; about 8 minutes, stirring occasionally. You can add more oil, of necessary, to keep things from sticking. 
  4. Preheat the oven to 375 degrees F. Adjust the rack to the middle position.
  5. Roll out the chilled pastry (either store-bought or homemade) into a large, thin circle about 14 inches in diameter. You might not need all of the pastry for this, but I like starting with a lot and trimming, if needed. You’re looking for a 14-inch circle with a thickness of about â…•-inch (thin – the thinner the better).
  6. Pile the squash into the center of the pastry, leaving at least a 1.5 to 2-inch border. Sprinkle with the feta. Working in sections (as pictured), fold the pastry border up and over just the outer edges of the filling, creating the classic, rustic galette shape. Brush the pastry with buttermilk or whole milk.
  7. Bake for 45 to 50 minutes, or until golden brown and the pastry is totally cooked all the way through. If you need to keep cooking the pastry (if yours is a little thicker). Simply lay a sheet of foil over the galette, to prevent excessive browning, and keep baking until the pastry is done.
  8. Top with extra fresh sage, if desired, and a healthy drizzle of hot honey.
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