Holiday Recipe: Acorn Squash Galette with Goat Cheese

Recipe by Leandra Rouse Photography by Sam Emmons

A delicious galette is a great addition to any holiday table. The dish is not only impressive but surprisingly easy to make. And who doesn’t like pie for dinner?

Acorn squash staples are trending this holiday season for good reason: They add brightness to the table. Combining the sweetness of squash and caramelized onions with the juicy tanginess of cherry tomatoes and creamy goat cheese creates an explosion of flavor and color as the temperature cools.

A galette is a rustic pie crust that can serve as an easy catchall recipe to turn any seasonal fruit or vegetable into a filling meal or dessert. In this recipe we feature acorn squash, caramelized onions and goat cheese. This combo pairs beautifully with holiday flavors and squash, a vegetable people often have in abundance. Other favorite winter toppings are patty pan squash, slow-roasted tomatoes, or leeks and kale. And of course, plums, apples and pears make a great sweet galette.

This crust is uncomplicated, using whole wheat and olive oil. It’s healthy and nutty, but still rich and flaky. When making a galette, the crust is your first chance to add flavor to the dish. This version is simple and dairy-free, but you can build up the flavor and texture with additions like cornmeal, dried herbs, or Parmesan cheese. Also, pre-roasting the squash gives the vegetables time to develop a deeply rich sweetness.


Parchment paper or silicone baking mat

For the crust:

1 cup (120 g) whole-wheat flour

3/4 cup (95 grams) all-purpose flour, plus more for dusting

1 1/2 teaspoons (7 grams) salt

1/3 cup (80 mL) olive oil

1/3 cup (80 ml) water

2 teaspoons (10 mL) red wine vinegar, divided

For the filling:

1 acorn squash (about 1 pound or 450 grams), peeled, cut into half moons

2 tablespoons (30 ml) olive oil

1 teaspoon (5 grams) kosher (coarse) salt (divided during preparation)

1 teaspoon (5 g) fresh chilies (divided during preparation)

1 medium Vidalia (sweet) onion, cut into rings

½ teaspoon (3 mL) balsamic vinegar

8 cherry tomatoes, halved

1 tablespoon (15 g) Dijon mustard

6 tablespoons (85 grams) goat cheese

3 sprigs thyme, fresh


For the pie crust: Whisk the flour and salt in a large bowl, add the olive oil and mix gently with a fork until crumbly. Gradually add water until it just comes together to form a soft dough ball. Add water sparingly, you may not need all of it. Do not over handle the dough as this will make it tough. Wrap the dough tightly in plastic wrap (food wrap) and refrigerate for at least 45 minutes.

For the filling: Next, preheat the oven to 375F (190C). Peel the acorn squash and cut into half moons. Add a tablespoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of freshly ground pepper to a large baking sheet. Roast the squashes for about 20 minutes, or until they can be pierced with a fork and are beginning to brown. Because they will bake again with galettes, they are better firm than overly soft.

While the squash is roasting, heat the remaining tablespoon of olive oil in a pan. Add chopped onion to the pan and cook on low flame. Cook slowly, making sure the onions don’t stick to the pan. Continue to cook until the onions are a rich brown color, about 30 to 45 minutes. Sprinkle with salt about 10 minutes into the cooking process. (One trick to keep onions from drying out while cooking is to add a little water to the pan as needed.) At the end of the cooking process, add balsamic vinegar to deglaze the pan and add some extra flavor. onion

For the galettes: When the dough has hardened and the cooking ingredients are ready, preheat the oven to 400F (200C) and set the racks in the middle. Create a workspace on the counter by tearing parchment paper (greaseproof paper) the size of a baking sheet (oven tray). Place on counter and dust lightly with flour.

Unroll the dough and place on paper. Dust the dough with flour and roll into a circle about 12 inches (30 cm) wide. Transfer the paper with the rolled-out dough to a rimmed baking sheet (oven tray).

First, spread the Dijon mustard evenly over the dough, leaving a 1 ½ inch (4 cm) border. Spoon the caramelized onions evenly over the mustard. Place the squash halves evenly over the onions. Drop small spoonfuls of goat cheese around the squash and top with cherry tomatoes and a few thyme sprigs. Gently fold the edges of the dough over the filling, pleating it every 2 inches (5 cm).

Bake until crust is firm and golden-brown, about 30 minutes. Let the galette cool for at least 5 to 10 minutes before serving. Garnish with reserved thyme and serve hot, cut into wedges.

Serves 6.

Nutritional Information (per serving):

Calories 330

7 grams of protein

19 grams of total fat

4 grams of saturated fat

Cholesterol 5 mg

Carbohydrates 34 grams

4 grams of fiber

Total sugars are 4 grams

0 grams of added sugars

Sodium 1000 mg

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