Description
Experience the flavors of autumn with this delightful Fall Galette featuring roasted butternut squash and creamy goat cheese, all nestled in a flaky crust. Perfect for cozy gatherings or a comforting weeknight meal, this savory pie is not just a dish; it’s an invitation to savor the season’s bounty.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 4 oz goat cheese, crumbled
- 1 sheet puff pastry (thawed)
- 2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 egg (for egg wash, optional)
Instructions
- Preheat oven to 400°F (200°C). Peel and cube the butternut squash, then toss with olive oil, salt, and pepper.
- Spread the seasoned squash on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
- Roll out the thawed puff pastry into a circle on a floured surface.
- Place the roasted squash in the center of the pastry. Top with crumbled goat cheese and sprinkle with rosemary.
- Fold the edges of the pastry over the filling, creating pleats along the sides. Brush with beaten egg if desired.
- Bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Savory Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg