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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I appreciate you so much!
this way you really CAN eat pie for breakfast.
116 Comments on “Parmesan Sage Crusted Butternut Squash Galette.”
Amazing!! I love the cheesy brown crust, mmmmm.
This is perfection! I cannot get over that crust! It’s been too long since I’ve had a galette! Thanks for reminding me!
this is such an awesome recipe! I am so obsessed with butternut squash!
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I am having this for lunch right now. It. Tastes. Amazing.
Can’t waste time not eating, bye.
(but seriously, sooooo good)
Drool….this satisfies every autumn craving in one spot! I AM giving this a whirl with a gluten-free pie crust!
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You are so ridiculously ridiculous that I love you more and more.
I just made this for dinner and it was delicious!
I needed way more than 1/2 cup of water to get the dough to come together, but other than that I followed the recipe exactly.
I served it with the Persimmon Salad from Trader Joe’s. Persimmon, butter lettuce, Kale, Almond slivers, sunflower seeds, goat cheese, pomegranate seeds, and pomegranate sherry dressing.
The crust was so flaky and tasty, I’m already thinking of other things to fill it with.
Thank you so much for this recipe.
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do you think I could make this with sweet potato?
yes definitely! i’d probably follow the same instructions too.
Hi, I am interested in making this for Thanksgiving. I’m an alright cook and a decent baker, but I’m wondering if this recipe would be out of my reach. I have never made anything crusty/pie-like before. So about what level of difficulty is this recipe? It doesn’t seem too hard but I’m thinking about making it for my boyfriend’s family’s Thanksgiving so I don’t want to totally screw it up!
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This looks amazing. Planning to make this for thanksgiving. Just wanted to know one thing. The recipe is enough for 2 crusts, but is the recipe for the filling enough to fill both or just 1?
i made this, and then i ate it, and now i’m crying because i’m full and can’t eat any more of it.
The crust was perfect. It was flaky and buttery, very yum. I would have liked more of the Parmesan flavor to come through. I used fresh, very high quality Parmesan and grated it myself. The butternut filling, however, I thought was “meh”. I even doubled the fresh garlic. The sage (I used fresh) did not come through at all. Visually, the Galette was a lovely presentation.
Conclusion: Crust is definately a keeper, maybe add more Parmesan next time. The filling, in my opinion, needs a little more punch… maybe salt, fresh sage plus powdered? I’ll definately make this again because I really like the presentation and the crust.
Wonderful recipe! I made this for a Thanksgiving side, though it smelled so delicious baking we eat it instead for breakfast. Thank you!
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Hi !
I made this galette about a week ago, and it was wonderful, and such a hit ! I kinda bullied people into telling me it was delicioux over and over again, because I loved it so much, but everyone actually really liked it, I was even asked for the recipe. I wil definitely make it again.
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This was amazing. My whole family loved it. I can’t wait to eat the leftovers tonight! Thanks for a great recipe!
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How far in advance can I make the dough?
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