Parmesan Sage Crusted Butternut Squash Galette.
I decided to do something totally different today!!
Or not. That’s a bundle of lies. This is a pie of lies.
It’s more butternut!
Don’t act so shocked. There is a lot of brown butter and crispy sage and cheese too, so you REALLY don’t have to act shocked.
Like sage fried in brown butter. Cheese in the crust and in the filling. There is just SOMETHING about the sweetness of squash, the caramely brown butter, the tangy parmesan and the crunchy sage (which is completely weird and fuzzy if not crisp) that makes me head spin. It’s easily my favorite combo of the season – even over something with brussels sprouts and the flavors just… get me.
Yes, I realize that sounds ridiculous but I actually believe it too. Which makes is more ridiculous. These four things together: squash, sage, brown butter and parmesan GET me. They appeal to my taste buds in the exact ratio that they should. They leave nothing to be desired, except more of the same. It really is probably something I could eat day in and day out, sort of like anything and everything with chocolate and peanut butter, without getting sick of it.
I’ve practically tried it since everyday I’ve been home I’ve made a version of one thing or another.
Miracles have happened too because Eddie’s even been convinced of this fabulous combo and has eaten a meatless meal of the same flavors with a pumpkin ravioli that I find at Delallo’s. THAT’s when you know something is good.
I get hesitant to share something else – AGAIN – with these flavors that I love so much, but we eat so seasonally and then tends to be how I cook too. While what it on the blog is never a reflection of how we eat DAILY, it totally is a reflection of what we eat. It feels slightly repetitive at times, like why can’t I just make something NEW, but then I decided that squash in cheese crust IS different than squash in creamy pasta. I haven’t done it before or even eaten it before, but determined that cheese crusted squash had to be done.
Like now.
And then I even thought… that this could be a Thanksgiving dish. Not in my family, they would flip the heck out. But in normal families, who like to try new things on traditional holidays.
Know what? I had to make this galette THREE times, which you will see evidence of in my recipe disasters of 2014 in a mere two months or so. Three times in the same day, aside from retesting it on another day, Oye. I can’t even tell you what I did to this dough the first time around. I still am atrociously terrible at making pie crusts.
Thank you, lack of patience.
But the thing is that I really LOVE galettes. Therefore, I want to eat them. I don’t generally go nutso over pastries or things with pie crust. I do tend to be more into savory versions, clearly with tons of cheese because I’m incredibly predictable. (Side note: perhaps I’m just preparing for the possibility of needing to give up dairy while nursing a new baby if they have a reaction to it? I have lots of friends that have dealt with this. Maybe that’s why I’m subconsciously feed me ALL THE CHEESE.] So apparently the only way to eat what you love constantly is to make it and make it good. And I guess I have a thing for galettes with orange produce, which sure, are delicious, but is by far the worst color to photograph in my opinion. It just always looks so… orange. Because it is. It makes me think of Doritos or Cheetos orange.
FYI: this is so much better than those.
Parmesan Crusted Butternut Galette
Ingredients
crust
- 4 cups sifted all-purpose flour
- 1/2 cup finely grated parmesan cheese
- 1 tablespoon sugar
- 3 teaspoons salt
- 1 large egg, lightly beaten
- 1 teaspoon white vinegar
- 1/2 cup ice cold water
- 1 1/2 cups cold unsalted butter, cut into pieces (3 sticks or 24 tablespoons)
- for brushing: 1 egg + a few drops of water, beaten together
filling
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 shallots, sliced
- 3 cups cubed butternut squash
- 2 garlic cloves, minced
- 2 tablespoons freshly chopped sage
- 1 tablespoon brown sugar
brown butter fried sage
- 3 tablespoons unsalted butter
- 8 fresh sage leaves
Instructions
crust
- Add the flour, parmesan, sugar and salt to a food processor and pulse just until combined. In a small bowl, whisk mix together the egg, vinegar and water. Add the cold butter pieces into the food processor and pulse until small coarse crumbs remain. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
- Remove the dough with your hands and wrap it in plastic wrap. This dough makes enough for 2 galette crusts, so you can either separate it into 2 sections now, or separate it after it’s refrigerated. Refrigerate the dough for 30 minutes.
- After 30 minutes, preheat the oven to 400 degrees F.
filling
- Heat a skillet over medium heat and add olive oil and butter. Add in the shallots, squash, garlic, sage and sugar, stirring to coat. Cook, stirring occasionally, until the squash is JUST slightly tender. Remove the contents from the skillet and place them in a bowl, sticking in the fridge until ready to use.
- Remove one of the crusts from the fridge. (The other is good for another week or so, or it can be frozen.) Roll one of the pie crusts into a… “rustic” shape – no shape necessary really – until it is about 1/4 inch thick. Place the dough on a parchment-lined baking sheet. Add the filling in the center leaving a 2-inch+ border of crust. Once the filling is added, fold the crust over top of the squash. Brush the crust with the beaten egg wash. Sprinkle with additional parmesan if desired. Bake the galette until the crust is golden, about 45 to 50 minutes. Remove and let cool slightly before serving. Sprinkle with the fried sage and drizzle with the brown butter.
brown butter fried sage
- Add the butter to a small saucepan over medium heat. Whisk constantly until the bubble bubbles and starts to sizzle. Add in the sage leaves and cook for about 30 seconds per side, then immediately remove the skillet from the heat. Remove the sage and place it on a paper towel to drain. Reserve the brown butter for drizzling.
Notes
Did you make this recipe?
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this way you really CAN eat pie for breakfast.
116 Comments on “Parmesan Sage Crusted Butternut Squash Galette.”
DEFINITELY better than cheetos or Doritos.
I eat SO much squash in the winter too. My husband always comes home and almost cries because it;s “Squash for dinner AGAIN”
But with cheesy and buttery, crusty goodness? He’ll be in,. PInned!
Oh have you tired fried brown butter and then pouring it over roasted pumpkin, pecans, blue cheese and rockets as a salad? I Love this is kind of galette that makes vegetarians feel loved at any table. Almost if it has cheese it count me in!
I love the looks of this and I can’t believe you made it 3x to get it right! And yes, butternut always looks like Doritos or Cheetos orange and for me, it gets even oranger in pics! Yours are perfect! I know you love sage and here is a super random comment but it can have adverse effects on milk supply so just something to maybe watch out for in future. I learned the hard way! Can’t believe I wrote that but hey :)
Well THIS is happening as soon as the boyfriend comes back ! I do love galettes, and these days I pretty much want to eat anything with any-squash in it, so clearly I can’t possibly resist this. (And parmesan ? but i could go on for a while so long story short : what’s not to love in this recipe, so many good things, can’t wait to eat it.)
Oh how delicious does this look?! I love the addition of almonds and Parmesan to the crust as well. My family will love to devour our vitamin A in this fashion :) pinned.
This galette looks so yummy. I love the flavors of butternut and sage but adding in the brownbutter just send it over the top.I might add substuitute some coarse cornmeal into the crust as I love that texture and flavor and I think it might be interesting here.
I read the recipe and I have a question about cooking the sage…you mention to cook the leaves for 30 minutes per side. I am thinking that maybe that should read 30 seconds?
AH! you are so right – it’s definitely 30 seconds!! fixed it, thank you!
I absolutely love how easy galettes are. Pinning this recipe now to make later!
You can lie to me all you want as long as you keep bringing me dishes like this. YUM! I want to face plant right into that galette!
Ah-may-zing … seriously, this is totally up my alley!!
The real miracle here is that I do not like butternut (I KNOW), but you make me want to like it. PS your tomato soup is ON today. xo
I’ve never made a galette, though I really want to! I share your feelings about pie crusts… NOT a big fan. Results are worth it though, but UGH, rolling out crust is the worst! These flavors are spot on – brown sugar, squash, Parmesan. All of that please!! Sounds incredible! Thanks for sharing!
Just made the butternut squash lasagna from Seriously Delish last night – this sounds delicious and with the same tasty flavors (by the way, I contemplated just eating the mashed butternut squash with the spices as a meal it was so heavenly!)
This looks and sounds completely amazing. The golden brown crust is killin’ me!
Hey I don’t mind multiple recipes with those flavors! Those flavors are bomb.com. …yup just said that.
My grandma, makes something similar minus the sage, and it is so delicious! I am crazy for crust, those caramelized wedges are perfect for me.
This looks absolutely divine! Butternut squash makes everything better :)
Emily
http://www.workinggirlafterhours.com
Oh….my! Now this is my kind of fall meal! Definitely putting this on the menu for next week. :)
That’s a massive yes for me! x
http://www.wild-cherrytree.com
Jessica, this looks wonderful. First time commenter, long time reader! What do you think you could serve with this? I am making my mother a special birthday dinner (this would be perfect!) and was thinking maybe a protein to go along with it? Any suggestions?
it is super filling so i would probably just serve it with a big mixed greens salad! if you really want some protein, maybe roasted chicken? though the salad would be my first choice. happy birthday to your mom! :)
This looks so amazing, and yay for a new recipe to use butternut squash. Sometimes you get tired of just roasting all the time. Can’t wait to try this!
This looks amazing! Im going to give it a go this weekend. Hopefully it turns out as good as yours looks :)
I will never, ever get tired of butternut squash with sage. And making it into a galette is just downright brilliant!
I made a really similar galette recently but didn’t even think to add sage!!! Yeeeeeeees!
squash, sage, and cheese – definitely one of my favorite combinations as well! And, i’ll take a savory galette over a sweet pie any day. I actually made a savory galette with tomatoes this summer and I was able to convince my husband it was a full meal in itself, even without meat – that’s always a huge accomplishment in our house as well :)
Look forward to trying out a butternut squash version. Thanks, as always, for the inspiration!!
What a great idea! This looks incredible, as do all of your recipes!! :)
This is totally awesome. Such a yummy fall idea..!
If you’re looking for Thanksgiving ideas, found a lot of really delicious ones here too!
http://thanksgivingdinnerrecipes.blogspot.com
I bought acorn squash yesterday and was wondering how to cook it when I searched your site and came across your crispy acorn squash rounds. now that I’m reading this, I think I need to add some brown butter fried sage. sounds sooo good! thanks for the recipe!
This looks amazing and I may make it this week for my book club… do you think it could serve as an entree?
Your recipes are so far from repetitive! Please don’t change a thing :)
This looks so amazing! I am a huge squash fan, love this recipe. :)
http://www.skinnybelle.com/
I absolutely love all of your recipes…I was seeing if I had all the ingredients and I noticed there are sliced almonds listed in the crust ingredients but I don’t see where to use them in the instructions. Where do they go? Thanks for the great recipe, I’m trying to use up a big container if squash from Costco.
The crust look divine! I am in love with this galette!
I never get tired of butternut squash and sweet potatoes. Sometimes I think it’s amazing that I haven’t turned orange! :)
This looks out of this world fantastic amazing. I just can’t even. I also LOVE that you share your recipe disasters. I admire you so much and so it’s nice to see that I’m not alone in my kitchen failures and even the ones as amazing and talented as yourself still don’t nail it 100% every time. Love this Jessica!!
Loved this! Made it tonight and will eat the left overs the rest of the week. I didn’t have butternut squash so I used a delicata squash/sweet potato mix and sharp white cheddar instead of parm. And it turned out delish! :)
Ok, I’ve never made a galette before but I will make anything that involves butternut squash so sign me right up! I love hearing about your kitchen fails because it reassures me that others feel my pain. Thanks Jess!
OMG this looks to die for! Thanks for the amazing recipe, and happy Virtual Baby Shower!
Butternut squash is the best squash around. This galette is stunning. Love the fall flavors happening.
What a trooper you are – making 3 of these in one day! I hope you have hungry neighbors. ;) Just beautiful, I want to reach through the screen and grab a slice. I’ve never thought of galette as a get-together friendly food, but, with the way you’ve sliced it, it could be handheld (carefully ;) ).
You always know the way to my heart.
Hi Jessica, I just heard about the baby and I wanted to say congratulations. What is amazing about blogdom is meeting nice people and then having them introduce you to other nice people. You see I was over at Two Red Bowls and she told me a little about you and your blog. Well, I’m certainly glad to be here and I plan on being a regular visitor. You see, I’m Italian and I like food too. But more than liking food I like to make food for the people I love. So . . . . I’m happy to meet you and I’ll be following your journey to motherhood.
I seriously swoon over Every. Single. Recipe. you post. I wish I could jump inside my computer screen and eat all the things you post! I am in love with the combo of butternut squash and sage (well, I’m just in love with butternut squash in general) and this galette just sounds toooooo delicious.
My family has this ongoing joke that the only thing I ever cook/eat is squash (which is totally untrue, but I also wouldn’t be against it). The year I discovered butternut squash I just couldn’t get enough of it, hence the joke was born. You have just inspired me to reignite my obsession and maybe make my family’s joke a reality. Thank you, thank you so much.
I got SUPER obsessed with galettes last year and made them all the time. It was sort of sad. And then I had to google “how to pronounce galette” because I wasn’t sure. Also sad.
Happy baby shower day :)
Hmmm, intriguing. I can handle a galette. And since hubby doesn’t like squash it’s all for me!! BTW congrats on two dishes in the Buzzfeed 30 Delicious Things to Cook in November list. You go girl!
Oh wow, you so fancy. This looks delish. Love butternut squash and I think making a galette would be quite the culinary accomplishment!
I could live on squash sage and brow butter alone, well if there’s cheese too, I need my cheese so this is my ideal meal
I am such a galette girl and this looks so scrumptious. I can’t wait to smell this coming from my stove
Cheese in pie crust just sounds like the best idea ever. I love this. I need to make a savoury galette. That would be awesome. Hopefully you don’t have to give up dairy! I never did with any of my 3 babies if that makes you feel better about that NOT happening! Although they weren’t happy about coffee. Which was sad since there was no sleep and the absolute NEED for coffee! :)
You won me over at fried sage in brown butter and cheese filled crust! Amen. Amen. Amen. Amen. Amen. Happy Wednesday, Jessica :)