Savory Butternut Squash Galette with Herbed Cheese & Gorgonzola
- July 31, 2025
- 0
- 7 Min Read
Hey There, My Savory-Sweet Dreamers!
Is there anything cozier than golden pastry hugging a jewel-toned filling? Picture this: flaky, buttery crust cradling caramelized butternut squash, sweet red onions, and pockets of melted herbed cheese, all finished with a drizzle of honey and tangy Gorgonzola. *Cue the happy sighs.* This Savory Butternut Squash Galette is my love letter to autumn—rustic enough for weeknights yet fancy enough to steal the holiday spotlight. No fancy pastry skills needed, promise! We’re keeping it gloriously free-form (read: imperfections welcome). Whether you’re a veggie enthusiast or just cheese-obsessed (raises hand), this galette feels like a warm hug from your oven. Grab your rolling pin, friend—let’s turn squash into magic!
That Time My Grandma’s Apron Saved Dinner
This recipe? It’s pure kitchen nostalgia. When I was 10, I “helped” Grandma make her famous pumpkin pie… and accidentally used salt instead of sugar. Cue tears! But Grandma just winked, scraped the filling into a skillet, tossed in caramelized onions and goat cheese, wrapped it in dough, and—voilà!—her “savory salvage galette” was born. That mishap taught me two things: 1) Always taste your ingredients, and 2) Imperfect food often tastes best. My butternut version is an ode to her quick thinking. Every time I fold that buttery crust over roasted squash, I swear I smell her cinnamon-dusted apron. Proves even kitchen fails can become family legends!
Savory Butternut Squash Galette with Herbed Cheese & Gorgonzola
Your Flavor Arsenal (Let’s Geek Out!)
For the Crust:
- 2½ cups flour – All-purpose works great! For extra flakiness, swap ½ cup with whole wheat pastry flour.
- 2 tsp salt, divided – We’ll use 1 tsp in the crust, 1 tsp later. Sea salt = flavor booster!
- 1 cup butter, cubed + 2 tbsp melted – Room temp is non-negotiable! Cold butter = tough crust. Vegan? Use plant-based butter sticks.
- ½ cup ice water – Add 1 tbsp at a time. Too much water = hockey puck crust!
For the Filling:
- 2 medium butternut squash, peeled & cubed – No squash? Sweet potatoes or pumpkin work!
- 6 tbsp olive oil, divided – Extra virgin for roasting, regular for sautéing.
- 3 tsp cinnamon – Sounds wild, but trust me—it makes the squash SING.
- 2 tsp garlic powder + 2 tsp onion powder – Double umami power! Fresh works too (mince 4 cloves garlic + 1 onion).
- ¼ tsp cayenne pepper – Just a whisper! Skip if sensitive to heat.
- 1 large red onion, diced – Yellow works, but red adds sweetness.
- 1 tsp salt – Balances the squash’s natural sugars.
- ½ cup Boursin garlic herb cheese – Chef’s secret: Cream cheese + 1 tsp each thyme/rosemary/chives works too!
- 4 tbsp fresh sage leaves – Rub them between fingers before chopping—releases oils!
- 4 tbsp heavy cream – Makes the filling luxe. Half-and-half or coconut cream also rock.
- 6 tbsp grated Parmesan – Buy a wedge! Pre-grated won’t melt as well.
- 1 tsp black pepper – Freshly cracked = floral notes.
- ½ cup Gorgonzola Dolce – Mild, creamy blue cheese. Swap with feta for less funk!
Let’s Build Your Masterpiece (Leaky Galette? Nope!)
- Make the crust: Mix flour + 1 tsp salt. Cut in butter until crumbly (pea-sized bits). Gradually add ice water, kneading just until dough forms. Pro hack: Grate frozen butter for faster blending! Chill dough 30 mins—this prevents shrinkage.
- Roast squash: Toss squash with 4 tbsp olive oil, cinnamon, garlic powder, onion powder, cayenne, and 1 tsp salt. Roast at 400°F (200°C) for 25–30 mins until fork-tender. Chef’s trick: Spread on parchment paper—no sticking!
- Sauté onions: Heat remaining oil. Cook onions over medium-low heat 10–12 mins until jammy. Stir occasionally! Golden rule: Low + slow = no burnt bits.
- Mash & mix filling: In a bowl, mash half the squash. Stir in Boursin, onions, chopped sage, cream, 4 tbsp Parmesan, and pepper. Gently fold in remaining squash cubes. Texture tip: Keeping cubes whole = satisfying bites!
- Roll & fill: Roll dough into two 12-inch circles (rustic edges = charm). Spoon filling into center, leaving a 2-inch border. Fold edges over filling, pleating as you go. Leak-proof move: Press folds firmly!
- Bake to glory: Brush crust with melted butter. Sprinkle with remaining Parmesan. Bake at 375°F (190°C) for 35–40 mins until golden. Oven watch: Rotate pans halfway for even browning.
- Finish: Crumble Gorgonzola over warm galette. Top with crispy sage leaves (fry in 1 tsp oil 10 sec!).
Plate It Like a Pro (Minimal Effort, Max Wow)
Slide this beauty onto a wooden board—galettes are meant to be rustic! Drizzle with honey or balsamic glaze for sweet-tangy flair. Pair with: a zippy arugula salad (tossed in lemon vinaigrette) to cut the richness, or roasted Brussels sprouts for veggie overload. Serving as a main? Add white beans to the filling next time! Pro tip: Let it rest 10 mins before slicing—saves you from “filling avalanche.”
Shake It Up, Flavor Explorer!
- Vegan Vibes: Use plant-based butter/cheese + coconut cream. Skip Parmesan.
- Meat Lover’s: Crispy pancetta or chorizo bits mixed into filling!
- Thanksgiving Twist: Add ½ cup dried cranberries + swap sage for rosemary.
- Nutty Crunch: Sprinkle toasted pecans/walnuts over filling pre-bake.
- Spicy Southwest: Swap cinnamon for cumin + add black beans & corn.
Confessions of a Galette Fanatic
This recipe evolved from my “clean-out-the-fridge” nights! Originally, I used leftover mashed potatoes instead of squash (still delicious, btw). The Gorgonzola topping? Inspired by a pizza I had in Rome! Fun story: Once, my cat Ollie stole a sage leaf mid-photo shoot—now I call him my “sous-chef.” Over time, I learned two game-changers: 1) Chilling the dough prevents a soggy bottom, and 2) Roasting squash separately = deeper flavor. P.S. Leftovers? Reheat in an air fryer—crust stays crisp!
Your Galette Queries, Solved!
Q: My crust is tough! What went wrong?
A> Over-kneading is the culprit! Stop mixing once dough comes together. Also, ensure butter is room temp—cold butter needs more handling.
Q: Filling leaked everywhere. Help!
A> Two fixes: 1) Don’t overfill—keep that 2-inch border. 2) Seal folds tightly (pinch dough over gaps). If leaks happen, embrace it! “Rustic” means deliciously imperfect.
Q: Can I make this ahead?
A> Absolutely! Roast squash/sauté onions 2 days ahead. Assemble galette, wrap unbaked in plastic, and refrigerate overnight. Bake 5-7 mins longer straight from fridge.
Q: Squash too watery?
A> Pat roasted squash dry before mixing! High-moisture veggies (like zucchini) aren’t substitutes here.
Nutritional Nibbles (Per Serving)
Calories: ~520 | Protein: ~10g | Carbs: 45g | Fat: 34g (Saturated: 18g) | Fiber: 4g | Sugar: 6g
Vegetarian | Contains dairy/gluten | Rich in Vitamin A (hello, squash!)
Savory Butternut Squash Galette with Herbed Cheese & Gorgonzola
- Total Time: 1 hr 10 min
- Yield: 6 - 8 1x
Description
This golden, flaky galette is filled with roasted butternut squash, sweet red onion, and a luxurious mix of herbed cheese and Gorgonzola. It’s the perfect blend of rustic charm and rich flavor—ideal as a holiday side or a meatless main.
Ingredients
For the Crust:
2½ cups flour
2 teaspoons salt, divided
1 cup butter, cubed and room temperature, plus 2 tablespoons melted
½ cup ice water
For the Filling:
2 medium butternut squash, peeled and cubed (1-inch pieces)
6 tablespoons olive oil, divided
3 teaspoons cinnamon
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon cayenne pepper
1 large red onion, diced
1 teaspoon salt
½ cup Boursin garlic herb cheese (or herbed goat cheese)
4 tablespoons fresh sage leaves
4 tablespoons heavy cream
6 tablespoons Parmesan cheese, grated
1 teaspoon freshly ground black pepper
½ cup Gorgonzola Dolce (for topping)
Instructions
Make the crust: Mix flour and 1 tsp salt. Cut in butter until crumbly. Add ice water gradually and knead into dough. Chill for 30 minutes.
Roast squash: Toss squash with 4 tbsp olive oil, cinnamon, garlic powder, onion powder, cayenne, and 1 tsp salt. Roast at 400°F (200°C) for 25–30 minutes until tender.
Sauté onions: In a pan, heat remaining olive oil. Sauté red onions until caramelized, about 10–12 minutes.
Prepare filling: In a bowl, mash half the roasted squash. Mix in Boursin cheese, sautéed onions, sage, cream, 4 tbsp Parmesan, and black pepper. Gently fold in remaining squash cubes.
Assemble galette: Roll dough into 2 large rounds. Place filling in the center, leaving a 2-inch border. Fold edges over the filling.
Bake: Brush crust with melted butter, sprinkle with remaining Parmesan. Bake at 375°F (190°C) for 35–40 minutes until golden.
Top with Gorgonzola Dolce and fresh sage leaves. Serve warm.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 520 / serving
- Sugar: 6g / serving
- Fat: 34g / serving
- Saturated Fat: 18g / serving
- Carbohydrates: 45g / serving
- Fiber: 4g / serving
- Protein: 10g / serving
Final Thoughts:
If ever there was a savory dish that feels like wrapping yourself in a warm knit sweater and sipping mulled cider under a golden-leaved tree, this is it. This Savory Butternut Squash Galette isn’t just a recipe—it’s a story on a plate. It’s your ticket to turning a humble squash into a showstopping centerpiece, with no stress and all the autumnal flair.
Whether you serve it for a cozy Tuesday night dinner or a star-studded spot on your Thanksgiving table, this galette proves one thing: imperfection in the kitchen often leads to the most delicious kind of magic. Don’t worry if your folds are uneven or the cheese oozes a little—it just adds character (and flavor!). With every golden bite, you’ll taste roasted comfort, creamy herbs, and just the right hint of sweet-salty joy.
Now go on, channel your inner galette goddess (or kitchen wizard), roll out that dough, and make some memories. And hey—if your cat steals a sage leaf too, just call it tradition.
Tag me if you bake it—I need to see those flaky edges and gooey centers! 🍂🧡
