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.Print
Balsamic Onions, Ricotta, and Butternut Squash Galette
- Prep Time: 20 mins
- Cook Time: 60 mins
- Total Time: 1 hour 20 mins
- Yield: 6-8 1x
- 1 ½ cup whole wheat pastry flour
- ¼ teaspoon salt
- 8 tablespoons butter, chilled
- 2 oz cream cheese, chilled
- ¼-½ cup of ice water
- 1 ½ pounds butternut squash
- 2 medium red onions
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1-15 oz container of ricotta cheese
- 1 tablespoon honey
- 1 egg white
- 1 tablespoon fresh rosemary, minced
- ¼ cup grated parmesan (see note)
- ½ cup grated mozzarella
- Egg Wash
- 1 egg yolk
- 1 teaspoon water
- 1 tablespoon olive oil
- Preheat oven to 400˚.
- In a food processor(or a medium bowl, combine flour (1) and salt for crust. Pulse or cut in butter. Once butter is mostly into small chunks, pulse (or cut) in cream cheese. Once butter and cream cheese are in pea size pieces, pulse in ¼ cup of water (2) until dough begins to come together, adding a 1 tablespoon of water extra as needed(3). Remove from food processor and shape into a disc without handling the dough too much (4). Wrap in plastic and place in refrigerator.
- While dough chills, peel butternut squash and cut in ¼" thick slices (5). Place on a baking tray (covered with parchment you want) and roast until tender, roughly 20-25 minutes.
- To make onions, cut into ⅛" half circles (6). Heat over low the olive oil in a skillet. Place sliced onions in skillet and begin to let onions cook- do not stir. Continue to cook onions until they begin to brown, 10-15 minutes. Once onions are cooked, stir in balsamic vinegar and continue to cook until vinegar reduces down, about 5-10 minutes (8).
- Once dough is chilled, squash is roasted, and onions are ready, blend together the remaining filling ingredients (7).
- On a lightly floured surface, roll the pie dough out to a 12-14″ circle (9) and transfer to a baking sheet covered in parchment paper. Spread the ricotta filling evenly over the pie crust, leaving a 2″ border around the edge (10). Next, evenly sprinkle ¾ of the balsamic onions over the ricotta mixture (11). Finally, start in the middle and overlap the butternut squash in a circle continuing until all the ricotta mixture is covered (12). Fold over the edges of the crust, pleating as needed to make and even circle (13).
- Combine the egg yolk/water and brush the outer edge of the crust (14). Drizzle olive oil on top of the butternut squash and place in oven (15).
- Bake galette until crust is golden brown and the cheese has puffed- somewhere between 35-45 minutes. Remove from oven and sprinkle with remaining balsamic onions. Cut into wedges and serve.
- See corresponding step by step photos below.
+ 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.
Step by Step
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Variations for the Butternut Squash Galette
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.
Featured Ingredient: Butternut Squash
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!
natalie (the sweets life) says
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!
Cookie and Kate says
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!
Heidi / foodiecrush says
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!
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!
Fox Kitchen says
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!
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!
Chirag Dua says
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
Dana NYC says
Making a vegan version for Thanksgiving including a homemade "ricotta" made from tofu and "parmesan" made from cashews. Can't wait!
Dana NYC says
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!
Erin Alderson says