If you're still looking for a showstopper vegetarian main dish for your holiday meal, you've come to the right place. My family started off with quiche as an integral vegetarian holiday dish but I've since moved beyond to galettes. They're beautifully rustic, easily filled with hearty vegetables, and in my mind, the perfect addition to any holiday table. I've made a lot of galettes over the years but this squash galette is by far my favorite. It's one of the more labor/time intensive meals but most of it can be made ahead of time. In fact, I've gone so far to assemble it the day before and then bake it before serving. Also, in need of more holiday inspiration? I have a few more holiday meals up my sleeve.
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+ Look for veg friendly parmesan as most parmesan is not made with vegetarian rennet. If you can't find it, skip.
+ For serving, this squash galette is great hot, room temp, or even straight from the refrigerator as leftovers.
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This is one of those recipes that I hesitate to give any variations because in my mind, it's spot on as is. So instead of giving you direct ingredient swaps (minus the squash), I wanted to give a few helpful hints for making this dish vegan or gluten-free. I've not tried either of these, but I think both would work (and if you've never tried almond ricotta- it's actually quite good).
Vegan: I tend to shy away from making items like this vegan, but the flavor from the butternut squash/onions is awesome, so no one should miss it. Ignore the eggs/honey (they aren't key ingredients) in the recipes and use vegan ricotta (I like almond ricotta- either homemade or store bought) and use this olive oil pie crust in place of the cream cheese crust.
Gluten Free: Swap out the crust for your favorite gluten-free pie crust or this is a beautiful all-butter pie crust.
Squash: I think delicata or any other time of squash that holds shape well work work.
Since this recipe doesn't usually need the entire butternut squash, I'll cut the squash in half, lengthwise. Then, I'll either roast the other half whole for use in purees or cube it and use it in meals. A few of my more recent favorite butternut squash recipes:
Butternut Squash Mac and Cheese
Tahini Butternut Squash Noodle Bowl
Black Bean Tostada with Chipotle Butternut Squash
||Originally Posted on October 27th, 2011. Last updated on November 14th, 2015.
I started reading your blog about a month ago and love it! Your pictures are amazing and the handful of recipes I've tried have turned out great.
Do you think I could use sweet potatoes instead of squash for this recipe? My hubbie (who isn't an "official" vegetarian) is always a wonderful sport about eating all my vegetarian creations but squash is the one veggie he doesn't like.
Thank you! I think it would be just as delicious!
I love this! I've made a galette with zucchini and ricotta before and we loved it...so I'm anxious to try a more "fall" version! 🙂
I found this perfect for the chilly fall temps!
My oh my that looks tasty!
I've never thought about it that way but you are so right: when I am cooking, I am not worrying about the future either, as I often do any other time of day. And I can tell you for sure that if I were eating this tart, I definitely wouldn't anything else to worry about 🙂
Haha, yeah, this pretty much mellowed me out!
This look da bomba. I'm impressed with your multitude of butternut squash recipes, its in my top 5 favorite veggies so glad to have this as a resource. And I'm with you, my food planning is all about what's here and now.
I love fall primarily for sweet potatoes and squash- I would say butternut squash is in my top five as well!
Thank you for sharing this receipe with us, along with your intimate thoughts. I love how you phrased it, and now that I think about it as well, cooking is the only real time I live in the present. I just stumbled across your website last week, and can't get enough of it. Thank you also for the link to 101 cookbooks...also a new fav. Living in the moment is probably the hardest struggle for most people, especially women, and then throw in working and raising a family - Agghh, its almost impossible!! My montra is "Worry pretends to be necessary but serves no useful purpose" The outcome is the same whether I worry about it or not - so hard to do though!!! I think I will make this tomorrow. Looks lovely. What do you think about goat cheese instead of ricotta?? I may use sweet potatoe as well- kids aren't big fans when it comes to squash unfortunately. Thanks again Erin.
I love your mantra and I think I may have to repeat that everyday! I thought about using sweet potatoes and I think that would be just as tasty. As far as the goat cheese, I think the flavor would work great- I probably wouldn't use as much though, the flavor is strong! Let me know how it turns out!
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Just made this for the first time and LOVED it. One question, I was thinking about making a swiss chard/chickpea stew (from "Plenty") and using this crust as a topper for little pot pies. Thoughts? I thought it was quite flaky and held up to the moisture of the filling really well.
Just wanted to stop by and let you know that this is one of my all time favorite recipes! I found it last Thanksgiving and it has since become a staple. Thank you for sharing!
I also just wanted to drop by and give my compliments to the chef! I made this for a dinner party and it stole the show. I did sub the butternut for kobucha squash, as that is what I had. I had two, one was a bit older, and thus much darker in color, and it made a really beautiful overlap design. I will definitely make this again!
Hello - when it says "Spread the ricotta filling evenly..." is that just the ricotta or the ricotta mixed w/something? I want to make sure I don't miss anything. Thanks! The recipe looks delicious!
Never mind...I just saw the line about the remaining filling ingredients!
Beautiful!
so the onions on top at the end are room-temperature or should they be heated up again? thanks ^_^
I've always just done room temperature- you could probably heat them up again if you felt it needed it!
thanks!!
This looks absolutely delicious! My mom is vegetarian, so I grew up eating mostly vegetarian dishes. Can't wait to share this with her, I know she'll love it!
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looking So Yummy Yummy.. Good to Have.. Thanks for sharing ingredients of this Recipe..
Thank you for this recipe! This will be my first vegetarian Thanksgiving and I am sure this will be perfect! Have you ever tried making it with cottage cheese instead of ricotta?
I have not, I feel like the cottage cheese wouldn't have the same consistency (but then again, I don't use cottage cheese much!)
salted or unsalted butter??
I should add a section about things I automatically use, it's always unsalted.
gottcha 😛 some bloggers always use salted unless they're baking so i was unsure. thanks for the quick response
Making a vegan version for Thanksgiving including a homemade "ricotta" made from tofu and "parmesan" made from cashews. Can't wait!
My completely veganized version was a hit! Wish I could post a pic...it looked great as well ?
That's awesome- so great to hear!
Could I substitute more butter in place of the cream cheese? (if I buy cream cheese for this, the rest will just go to waste). Thanks!
You could!