Welcome fall with this delightful Butternut Squash and Goat Cheese Galette made easy with puff pastry.
This post is sponsored by Pepperidge Farm® Puff Pastry. All opinions are my own.
Fall is here and so are the fall bounties. One of my most favorite fall vegetable is the Butternut Squash. Way more than pumpkin anything. Recently I had the combo of butternut squash and goat cheese in some dish at a restaurant and I loved it so much, that I tucked away the combo reference for future use in my brain.
The future was not too far and I used it to make an amazing dinner for us over the weekend.
Whenever I thought of galette, I always think of something sweet. Something that is made painstakingly. The image that comes to my mind is someone working with the pastry dough in the kitchen, for hours and covered in flour.
I love spending a lot of time in the kitchen, but that’s not my idea of a weeknight dinner and definitely not my idea of time spent on just one dish. If I spent that much time in the kitchen, I am getting out with a refrigerator full or at least 5-6 dishes to last us a few meals.
That’s where the Puff Pastry magic comes in. I used Pepperidge Farm® Puff Pastry as my dough for this savory galette, that took me way less time than it would have to make my own pie dough and the flaky delicious crust made it so much more delightful. Trust me, you guys, it takes so less time to make this. Once you have the thawed Puff Pastry Sheets ready for you, all you need is mix up the filling, roll out the Puff Pastry Sheet, add the filling, do a rough fold over the top, bake and ta-da, dinner is ready!!
Butternut Squash Goat Cheese Galette
Ingredients
- 1 Pepperidge Farm® Puff Pastry Sheet thawed
- 1 lb butternut squash cubes
- 5-6 mini sweet peppers deseeded and chopped
- ½ yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp olive oil
- salt to taste
- fresh cracked black pepper to taste
- 4 oz goat cheese crumbles
- 4 sage leaves chopped
- 1 egg
- 2 tbsp alll purpose flour for dusting
Instructions
- Pre heat oven to 400F
- In a medium sized bowl, mix together the butternut squash, onions, peppers, salt, black pepper and olive oil.
- Roll out the Puff Pastry Sheet, dusting flour on both sides, just a little bit, not too thin.
- Add the butternut squash mix to the center of the Puff Pastry Sheet. Top with goat cheese crumbles and sage.
- Fold the Puff Pastry Sheet inside, in a rough manner, to form the shape of a rustic looking galette.
- Bake in the preheated oven for 20-25 mins.
- Cool down a little in the baking sheet. Cut and serve immediately, while still hot.
Nutrition
Evelyn Osborn says
This galette just looks amazing, so elegant and just perfect for a dinner party I will be throwing during the holidays. Thank you so much, we can’t wait to try it, we love using puff pastry sheets.
Tina Dawson | Love is in my Tummy says
I cannot imagine life where I did not have Pepperidge Farms Puff Pastry in my freezer. They are such a life saver when you have unexpected guests and have to hustle something awesome quick! Loving this galette. Must try soon!
Angela says
Seriously, puff pastry is the best thing ever!!! Sweet or savory… it makes so many delicious recipes including this one for sure!! I love the flavor combo here~
Raquel says
What a beautiful way to celebrate fall with a lovely galette! I love how easy it is to make with puff pastry!
Manju says
Thank you! Yes, Puff Pastry does make it a whole lot easier! ?
Michaela Kenkel says
Oh my word!! That looks really delicious!
Healing Tomato says
I love eating homemade galette. This is such a great idea and I can’t wait to try it. Goat cheese is perfect in this galette.
MargeLarge says
What’s your plan with the egg though? Re-read this thing a few times and still not sure if it goes in with the squash or if it’s for an egg wash
Manju says
Oh my gosh! That IS for the egg wash! I have it in the video, guess I missed writing in the instructions. Thank you for pointing it out. I’ll edit it soon!
Julie says
Unfortunately the raw squash did not cook through in the 20-25 minutes in the oven for us. The second time around we cooked the filling in a pan first, cooled it, then baked in the puff. With this change it was a 5/5 recipe.
Also couldn’t find the garlic and egg in the directions, but it’s not too hard to guess where those go. 😛 (We skipped the egg wash and it was still great.)
Manju says
I am so sorry that the squash did not cook through for you. It is supposed to be a little firm and hold its shape after its done. But anyway, glad you figured out a way to make it work. I will test the recipe one more time to see what other tips I can add to make it work the same for everyone. Thank you for leaving a feedback.